Ingredients:
1 1/2 ouncesBotanist Gin
3/4 ounceDolin Dry Vermouth
1/4 ounceyuzu pickle brine*
1/4 ounceFonseca Bin No. 27 Ruby Port
1/4 ounceBlandy’s 5 Year Madeira
1 lemon peel, for garnish
1 tablespoonpickled enoki mushrooms*, for garnish
Directions:
Add the gin, vermouth, yuzu brine, port, and madeira to a mixing glass; stir for 45 seconds with ice. Strain using a fine-mesh strainer into a chilled coupe glass.
Express lemon peel over top, add the enoki mushrooms, and serve.