A group of us went to a very Communist-era bunker-style bar called Lounge Bohemia in Shoreditch, where they had the most exceptional variety of cocktails. Imagine my delight when I saw the "porcini-tini" on the menu! A cocktail made of porcini mushrooms, vodka, crème de cacao, condensed milk and salt. An unlikely match made in heaven. It was delicious.
So there you are - mushroom cocktails! And there are others playing with the divine flavours of fungi in their drinks:
For the sweet and salty Jishin, or "earthquake," made with a bourbon base and finished with a salted almond rim, Haney turns to mushrooms. (His father is a longtime member of a mycological association.) Haney boils candy cap mushrooms to remove their toxins, then infuses them in a syrup. The treated fungi taste remarkably like maple syrup.
A bit more fiddly but pretty exiting (perhaps best not done at home though).