Bone Marrow Cocktail

We combined gelatin with whisky, licorice, and porcini mushrooms, and put it in the fridge to gellify so that it has a very marrow-like consistency.

Tony Conigliaro

Servings: 2

Prep: 20 minutes

Total: 20 minutes


For the marrow mix:

1 1/4 cups water

1/2 teaspoon loose leaf black tea

3/4 cup porcini mushroom

1 teaspoon porcini stock

1/8 teaspoon liquorice powder

1/4 teaspoon agar agar

a pinch sea salt

for the Bone Marrow cocktail:

1 1/3 oz. marrow mix

mustard cress, for garnish

1 3/4 oz. Scotch whisky

bones, for serving


1) Prep bone marrow the evening before service to allow it to set. Heat the water to 200º F/80°C and brew the tea for two minutes. Strain off the liquid and use to dissolve the stock and salt. Add the porcini to the mix, cover and leave to infuse for 10 minutes. Strain liquid once more and measure out 1/2 cup/100 ml.

2) In a pan, combine the 1/2 cup/100 ml of marrow liquid with the agar and heat to 200º F/80°C. Remove from heat and combine with the remaining cold liquid. Add the whisky to the mix, stirring to combine.

3) Using a funnel, pour finished liquid into bones filling to the brim. Cover and place in the fridge overnight to set. Garnish each bone with a piece of mustard cress before serving.

From How-To: Make Gothic Cocktails with Tony Conigliaro