Dirt Nap

  • Serves

    makes 1 Cocktail


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


  • 1 (750-ml.) bottle dry vermouth, preferably Noilly Prat
  • 1 oz. dried porcini mushrooms
  • 1 oz. dry oloroso sherry
  • 12 oz. The King’s Ginger liqueur
  • Lemon twist, for garnish


Step 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.

Step 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.

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