TL;DR: (Reposted cause of formatting) A Japanese whiskey stirred cocktail built with functional mushrooms, cacao, and a handmade bitters using Honkaku Awamori as the base. Stirred and served over a large cube with torched rosemary and orange peel. Earthy, elegant, and sneaky smart.

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Mushroom-Infused Old Fashioned (Atlanta Mushroom Festival Build)

This one was created for the Atlanta Mushroom Festival. The goal: layer in flavor, ritual, and a little cognitive function without it tasting like a wellness gimmick.

Build:

2 oz Suntory Toki Whiskey 0.25 oz Lion’s Mane honey syrup 15 ml mushroom-cacao bitters

→ 1:1 honey to hot water (use a kettle, not direct heat). Add 0.05% Lion’s Mane powder by weight. Immersion blend until smooth.

→ 5g functional mushroom blend + 10g cacao nibs infused into 1000g Honkaku Yokka 4-Day Koji Awamori

→ Sous vide at 180°F for 2 hours in a 2 qt mason jar. Let cool naturally to room temp. Double strain and bottle.

Method: Stir all ingredients over ice for 20 seconds. Serve over a large cube. Garnish: Torched rosemary held inside an orange peel strip.

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What is Awamori?

I used Honkaku Yokka 4-Day Koji, an Okinawan spirit made from 100% Indica rice and fermented with black koji. The “4-day” part refers to its extended koji fermentation, which pulls deep earthy flavors and a slightly smoky, savory note. It distills clean but funky, with an ABV around 40 percent. Think of it like a rice-based cousin to rum or mezcal , great for infusions with some backbone.

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Flavor:

Cacao and mushroom hum underneath. The whiskey stays clean and dry. The Lion’s Mane syrup brings just enough lift. Torched rosemary finishes it with a bit of wild ritual.