Amadeus

PT5M

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Ingredients

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Imperial

  • 500ml of sherry
  • 100g of cep mushrooms, dried, blitzed into a powder
  • 4 dashes of bitters, 'Amadeus' - made of green tea, truffle and cep
  • Champagne, Jaques Picard
1
To infuse the sherry, add the powdered cep to the sherry and allow to infuse overnight - you can vary the quantity of porcini powder and infusing time to achieve a stronger or less potent result
  • 500ml of sherry
  • 100g of cep mushrooms, dried, blitzed into a powder
2
The next day, strain the sherry to remove any excess powdered cep and return to a clean bottle
3
To assemble the cocktail, add 15ml of the infused sherry to a champagne flute. Add the bitters, top up with champagne and stir to combine. Serve immediately
  • 4 dashes of bitters, 'Amadeus' - made of green tea, truffle and porcini
  • Champagne, Jaques Picard
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