Naturally, the must-order cocktail at The Woods draws upon a woodland wonder. For the Mushroom Bourbon, more than a dozen whiskeys were infused with “dried Chinese mushrooms, porcini, shiitake—you name it,” says co-owner Victoria Chow. “Frankly, it was one of the worst taste tests we’ve done.” But the oyster variety drew out a pleasant earthiness in Michter’s bourbon. The brew is balanced out by vermouth, Cynar, and just a dash of black walnut bitters.
By Sarah Baird
This appeared in the March/April 2016 issue.