How to: Make a Strawberry Morel Cocktail
June 5, 2017
How to: Make a Strawberry Morel Cocktail

Recently, beverage director Amanda Reed was thinking spring drinking and Beaujolais—the light, red-fruited, gamay from France—came to mind. If the flavors of fresh strawberries and earthy mushrooms work so beautifully in those wines, she imagined they’d work well in a cocktail too. So, she added some grassy rhum agricole and savory fennel and a fresh take on a spring classic was born. While this very Seattle strawberry cocktail is not currently on the menu at Heartwood Provisions, it’s an easy DIY for the home mixologist.

Strawberry Mushroom Smash

strawberry cocktail recipe

Strawberry Morel Smash Cocktail by Amanda Reed

2 oz Rhum J.M. Blanc
3/4 oz Lime Juice
3/4 oz Wildflower Honey Morel Syrup
3 dashes of Bar Keep Fennel Bitters
3 Strawberries

Rinse strawberries with cold water and cut off tops. Combine strawberries and lime juice in a tin and muddle. Add the rest of the ingredients. Add ice, shake and fine strain into a Collins glass. Add crushed ice, swizzle and top with crushed ice.

*Wildflower Honey Morel Syrup

Makes 12 ounces, enough for 16 cocktails

1/4 cup thinly sliced fresh morel mushrooms**
3/4 cup water
3/4 cup Ballard Bee Company Wildflower Honey

Combine the mushrooms and water in a small saucepan, cover with a lid, bring to a boil then remove from heat. Let steep for 30 minutes. Fine strain into a mason jar (reserve mushroom slices for garnish) and add honey. Stir until dissolved. Store refrigerated for up to 7 days.

**Be sure to always cook wild morel mushrooms as they should never be consumed raw.