1 oz Cocchi Barolo Chinato
1/2 oz Zucca
1 barspoon Jeppson's Malört
Stir with ice and strain into a coupe glass rinsed with Caol Ila Scotch.
Wednesday last week, Andrea and I paid a visit to Craigie on Main where bartenders Ted Gallagher and Jared Sadoian were behind the stick. When I asked Ted if he had any new drink ideas, he did not miss a beat and pulled out the bottle of Jeppson's Malört. I had completely forgotten than he had taunted me a week or two earlier with a photo of the stuff on Facebook. Malört is a bitter Swedish style of schnapps made domestically and sold in Chicago that is renowned for its bad taste and the faces people make when trying it. Ted gave me a taste, and I was surprised at how delicious it was with its gentian, minty, and wormwood notes. Ted surmised that people might not like it since it is low on the sugar content to balance the bitterness, but after tasting so many nonpotable bitters, I was unphased.