Directions

For Nitro Cold Brew:

1. Grind coffee beans and Lion’s Mane mushrooms (a courser grind is perfectly acceptable).
2. Create a sachet of sorts with the cheesecloth and coffee mixture–this will act as a sort of tea bag and will make clean-up significantly easier.
3. To a large container, add the coffee and mushroom mixture and the cardamom.
4. Add cold water.
5. Allow to rest covered in the refrigerator for 24 hours for best extraction.
6. To nitrogenate your cold brew, fill iSi base ¾ with lion’s mane cold brew.
7. Charge iSi twice with nitro chargers, shaking well after each charge and allowing cold brew to rest 2 minutes between each charge.

For Mandarin Coconut Cream:

8. Separate mandarins from syrup, reserve syrup.
9. Add syrup to medium saucepan over medium low heat.
10. Add sugar to syrup and stir. Allow sugar to dissolve entirely. Remove from heat and cool completely.
11. Add coconut cream to large bowl (or stand mixer bowl). Whisk vigorously until the cream develops stiff peaks.
12. Fold in mandarin syrup till desired sweetness is achieved.
13. This could also be achieved by adding 8 oz of coconut cream and 2 oz of mandarin syrup to an iSi container and charging with 1 cream charger.

To Prepare Cocktail:

14. To a 14 oz glass, add 1.5 oz Bourbon or Rum.
15. Fill glass with ice.
16. Add nitro cold brew to glass, fill ⅘ of the way.
17. Top with mandarin coconut cream and roughly chopped DOLE Pineapple Chili Good Crunch Fruit Bites and enjoy!