COCKTAILS: Malört Truce

Updated: Jan 14

Are you a fan of Fernet-Branca? Well, Malört will make fernet seem like a walk in the park. If you're a novice, try it in a cocktail. —INGRAIN, Fall/Winter 2019



RECIPE / Ken Hunnemeder


Malört is aggressive and bitter and has become a Chicago rite of passage. (Our interview with co-owner Tremaine Atkinson tells that love-hate story.) People typically shoot this punishment in a glass, but I took the edge off a bit and made a more pleasant digestif.

Makes 1 cocktail


1 ounce Malört

1 ounce Pimm’s No. 1

¼ ounce Hibiscus Syrup (recipe + ingredients below)


COMBINE

1 ounce Malört + 1 ounce Pimm’s No. 1 + ¼ ounce Hibiscus Syrup in a cocktail shaker. Fill with ice.


STIR

Cocktail gently for several seconds.


STRAIN

Mixture into a cordial or small cocktail glass, and serve

HIBISCUS SYRUP


Makes about 1½ cups


4 ounces dried hibiscus flowers

¾ cup sugar

¾ cup water

Shot of Everclear


COMBINE

4 ounces dried hibiscus flowers + ¾ cup sugar + ¾ cup water in a small saucepan and bring to a vigorous simmer. Turn off the heat and steep until cool.


STRAIN

Mixture then add a shot of Everclear. Refrigerate for up to 3 weeks.


Grocery List: Malört Truce