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.