Lainey Collums Down the Rabbit Hole

• 2 ounce candy cap mushrooms
• 12 ounces high-proof vodka
• 1 ounce Old Forester bourbon
• 1/2 ounce Fernet Branca
• 3/4 ounce fresh lemon juice
• 1/2 ounce mushroom tincture
• 1/2 ounce Steens cane molasses syrup (mix of equal parts Steens Dark Molasses & simple syrup)
• 4 Thai basil Leaves

1. Shake all ingredients with ice, double strain into coupes.
2. Garnish with dried enoki mushrooms.

mushrooms, vodka, forester bourbon, branca, lemon juice, mushroom tincture, cane molasses, basil

Taken from cooking.nytimes.com/recipes/1016175 (may not work)