The Afterthaw


  • 2 ounces Michter’s Sour Mash Whiskey
  • ½ ounce Amaro Nonino
  • ¼ ounce grade B maple syrup
  • 4 dashes Bar Argos mushroom bitters, recipe follows


In a mixing glass, combine liquors, syrup and 2 dashes of bitters. Stir well with ice and strain into a chilled cocktail glass. Top with 2 remaining dashes of mushroom bitters.

To make mushroom bitters: In a quart jar, combine ½ ounce chopped dried porcini mushrooms, 3 cut black cardamom pods, 2 tablespoons yellow dock, 1 tablespoon Pau d’Arco bark, 6 halved juniper berries, 4 smashed hawthorn berries and 1 teaspoon bilberries. Fill rest of quart jar with 100-plus-proof vodka. Steep in a cool dark place for 2 weeks. Strain twice through a coffee filter.

Bartender Autumn Greenberg; Bar Argos; Ithaca, New York