MUSH RUSH.

Mush Rush is a sensory ride that defies definition: it starts soft, almost enigmatic, then opens up into a fresh and dynamic vibration that surprises.

It's a cocktail that doesn't immediately lend itself to a read, but reveals itself in layers. Its essence comes from a bold blend of depth and energy: the earthy warmth of Bauer Porcini Mushroom Granules intertwines with bold, aromatic notes, while the freshness of the soda paves the way for a surprisingly lively sip.

An unexpected balance, where each ingredient seems to push itself beyond its limits.

The cocktail was conceived and created by Bauer in collaboration with the Innocenti Evasioni/Terrazza Triennale restaurant in Milan, in a project that combines research and a contemporary vision of mixology.

Ingredients:

20 cl decoction of Bauer Porcini Mushroom Granules and vodka

20 cl Z! Thyme syrup

20 cl Red Vermouth

60 cl Soda

5 cl Pisco

1 splash Pey Chaud red

Thyme as a garnish

Grated black pepper

Procedure :

Start by preparing the aromatic base: infuse the vodka with the mushroom granules until you obtain a strong, well-defined extract. Once strained, pour the mixture into a mixing glass.

Add the thyme syrup, pisco and red vermouth.

Strain everything into a large glass or tumbler with ice, then top up with the soda, pouring slowly to preserve its liveliness.

Finish with a light splash of Peychaud's and a sprinkling of black pepper. Finally, stir from bottom to top with a firm but controlled motion. Garnish with a sprig of thyme.