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Friday, September 17, 2010

Jishin, a Shroomin' Delight at Ozumo

Posted By on Fri, Sep 17, 2010 at 9:49 AM

  • Tamara Palmer
The delicate, maple-reminiscent flavor of candycap mushrooms is part of the arsenal for a growing amount of dessert purveyors, so it shouldn't be a huge stretch to find it on a drink menu. But it's still a pleasant surprise at Ozumo, where it appears in cocktail form in the Jishin (Japanese for earthquake). A simple syrup made with candycaps offers subtle sweetness to a glass of Rye 1 bourbon; the pair are lightly shaken and served up. Salted almonds rim the glass, and were a key part of our enjoyment (we licked them up too quickly). The drink is a highlight of an adventurous cocktail program; bar manager Joshua Haney told us the Jishin was inspired by his father, a mushroom aficionado and longtime member of the Mycological Society.

Ozumo: 161 Steuart (at Howard), 882-1333.

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Tamara Palmer


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