story & photos: JULIA TUNSTALL, A BAR ABOVE
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Don’t tell anyone, but this cocktail is a little bit of a “sneak peek” into this Monday’s Cognac 101 seminar. After filming a few weeks ago, one of the things left over was a nearly full bottle of Mushroom-Thyme infused CAMUS VSOP Cognac.
Originally created by Tim Rabior (Bar Manager at The Other Side in Key West, FL), the infusion is a delicious blend of earthy umami flavors from the thyme and mushroom alongside the warm, oaky sweetness of the cognac.