Punt e mes - the bittersweet route to a Negroni (and what a web site!)

This arrived. I shall have a happy wife - after all what could be better than the makings for a negroni*, indeed for the classic negroni, one that was superceded by the blandishments of martini rosso.

And who could resist when Punt e mes - point and a half in Piedmontese - have such a truly awesome website. Go there and enjoy the music and the wonderful Italian cheesiness!

*We'll be needing some fine London Gin and a little Campari, of course to complete these makings!

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Friday Fungus: mushroom cocktails - well why not!

We know we can serve you mushrooms for every course but now we have the recipe to serve you mushroom-based cocktails like this one from Absolutely Fungulous:

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).


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