Autumn Cocktail

Dead leaves underfoot. Fresh air tinged with moisture. Newly sprouted mushrooms and enchanted forest moss. Welcome to the little house lost in the autumn forest.

Ingredients

• Calvados VS
• Routin chestnut syrup
• Artisanal apple juice
• Porcini mushroom liqueur & Honny Cress
• Green citron
• Dry cider & sea salt
• Rainwater spray

Rainwater spray

• 100 ml spring water or filtered water​
• 1 small sprig of lemon thyme or wild thyme
• 2 g dried mushrooms (shiitake or cep)
• 1 small piece of oak bark or a piece of untreated wood.
• Fleur de sel
• Gently heat the water with the thyme, mushrooms and bark.
• Leave to infuse over a low heat for 10 to 15 minutes, covered.
• Leave to cool, then strain carefully through a fine sieve or coffee filter.
• Add a pinch of fleur de sel.
• Pour into a small spray bottle.

Porcini mushroom liqueur & Honny Cress

• Rehydrate 50g of dried porcini mushrooms by soaking them in warm water for about 30 minutes.
• Drain the porcini mushrooms and squeeze them to remove excess water.
• Then place the rehydrated cep mushrooms in a clean, dry jar and add 500 ml of vodka.
• Add a vanilla pod split in half and 2 large handfuls of Honny cress.
• Close the jar tightly and leave to infuse in a cool, dark place for about 2 to 3 days.
• Shake the jar from time to time to mix.
• After 2 to 3 days, prepare a sugar syrup by mixing 350 g of sugar and 500 ml of water in a saucepan.
• Bring to the boil and simmer gently until the sugar is completely dissolved.
• Strain the alcohol infusion to remove the cep mushrooms and other solid ingredients.
• Use a fine sieve or cheesecloth to obtain a clear liquid.
• Mix the strained infusion with the cooled sugar syrup.
• Adjust the sweetness by adding more syrup if necessary, according to your taste.

Artisanal apple juice

• Artisanal apple juice is cloudy apple juice.
• There is nothing better when it comes to tasting.
• Not to be confused with mass-produced apple juice, which is generally extremely sweet with a very low apple content.

Recipe: Antony Bertin