The Chef: Craig Schoettler (the Aviary)The Challenger: Iliana Regan (One Sister)The Ingredient: Dried bamboo fungus

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Craig Schoettler said he and Aviary bartender Jason Cevallos tried making 30 different drinks with dried bamboo fungus before finally settling on one that involved sherry, beer, scotch, rum, and champagne. The fungus, he said, has a “very earthy, sort of acidic umami profile.”

Video by Michael Gebert/Sky Full of Bacon

Schoettler and Cevallos made both a simple syrup and a tincture with the fungus, the former by heating bamboo fungus in water, then straining it and adding sugar. For the tincture, they steeped bamboo fungus in a neutral grain spirit for 17 days, then strained it out. They use a lot of tinctures at the Aviary, and Schoettler said the infusion time can range from a few hours to a few months, depending on volume and how alcohol-soluble the flavoring agent is.

Combine all ingredients except for the last three in a shaker with ice; shake and strain into a glass. Top with champagne and dust with bamboo fungus and black truffle powder.