Dirt Nap
Ingalls Photography

Ginger liqueur adds a spicy balance to this mushroom-infused vermouth cocktail from San Francisco's Dirty Habit.

Yield: makes 1 Cocktail


  • 1 (750-ml.) bottle dry vermouth, preferably Noilly Prat
  • 1 oz. dried porcini mushrooms
  • 1 oz. dry oloroso sherry
  • <sup>1</sup>⁄<sub>2</sub> oz. The King’s Ginger liqueur
  • Lemon twist, for garnish


  1. Combine vermouth and mushrooms in a sterilized glass jar and place lid on jar. Let sit in a cool, dark place for 2 days, shaking twice every day. Strain vermouth.
  2. Stir 1 1⁄2 oz. reserved vermouth, the sherry, and liqueur in an ice-filled shaker. Strain into a coupe glass; garnish with lemon twist.