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Author Danny Childs

Treat your taste buds to the vibrant and refreshing “Beechfront View” N/A cocktail. Crafted with a zesty Beech mushroom and citrus cordial, tangy lemon juice, and a fiery kick from Poi Dog Chili Peppah Water, this delightful concoction is shaken to perfection and served over fresh ice in a rocks glass with a chili-lime salt rim. Topped with effervescent club soda, this invigorating drink offers a tantalizing balance of flavors that will transport you to a beachside paradise with each sip.

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Beechfront View

  • 1 ½ oz. Beech mushroom and citrus cordial
  • ½ oz. lemon juice
  • 3 dashes of Poi Dog Chili Peppah Water
  • 2 oz. club soda
  • Chili-lime salt rim

Chili-Lime Salt Rim

Makes approximately ½ cup

  • ½ cup Maldon salt
  • 1 tablespoon Tajin chili-lime seasoning

Beech Mushroom and Citrus Cordial

Makes approximately 3 cups

  • 8 lemons, peeled
  • 1 ½ cups sugar
  • 300 g beech mushrooms
  • 2 cups lime juice


Beechfront View

  • Use a lime wedge to wet the outer edge of a rocks glass. Pass the glass through the chili-lime salt rim (see below) to coat the rim of the glass.
  • Add the cordial, lemon, and chili peppah water to an ice-filled cocktail shaker and shake until well chilled.
  • Strain over fresh ice in the rimmed glass and top with 2 oz. club soda.

Chili-Lime Salt Rim

  • Lightly crack Maldon salt with a spice grinder or mortar and pestle.
  • Add one 1 tablespoon Tajin to cracked salt.
  • Stir to incorporate and store at room temp.

Beech Mushroom and Citrus Cordial

Makes approximately 3 cups

  • Peel 8 medium-sized lemons trying to remove as little of the white pith as possible. Place peels in a bowl along with sugar and muddle to release the peels’ oils. Cover and let sit overnight at room temperature.
  • The next day, use a rubber spatula to scrape the peels and sugar into a medium saucepan along with the beech mushrooms and lime juice. Gently heat to a simmer stirring every few minutes to help sugar dissolve (do not let it boil). Turn off the heat and allow it to cool to room temperature. Cover and refrigerate overnight to allow it to infuse. 
  • The next day, strain out lemon peels and beech mushrooms, being sure to try and squeeze as much liquid from them as possible. Discard the peels and mushrooms and pour the cordial into an airtight container. Will keep in the refrigerator for approximately 2 weeks.

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