October 5, 2009

Jeppson's malört

Jeppson's malört liqueur

I've been totally obsessed with this liqueur since my first taste of it about a month ago at Nisei Lounge in Chicago. I'm actually going to start flying bottles of it back to Houston since it isn't possible to obtain malört in Texas.

For those who don't know, check the wikipedia entry:
en.wikipedia.org/wiki/Malört

and the flickr pool:
www.flickr.com/groups/malortface/pool

It's actually a very interesting herbal liqueur. Taken straight, it sort of coats your mouth and the taste lingers forever which could be a good or bad thing, depending on your tastes. I quite like it.

The cocktail on the left is 1 part malört, 1 part Cointreau, and 1 part grapefruit juice. Boozy, and definitely bitter, but good. Some might find it more palatable with a different, sweeter triple sec in place of the Cointreau. I'm searching for a name for this one.

The pink cocktail is 1 part malört, 1 part gin, 1 part maraschino, 1 part lemon juice, and 1/2 part grenadine. Sweeter on the palate initially due to the maraschino and grenadine, it fades into the herbal bitterness of the malört which lingers on the palate. My working name for this cocktail is "Jeppson's Kiss."

Update, 9 Oct 2009: To be clear for the non-cocktail drinkers, that's maraschino liqueur (I think in this case I used Luxardo), not maraschino cherries, or cherry juice.

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Comments:

  1. I read that article as well after my first experience with malört. Honestly, it's not that bad, as long as you're expecting it and bitterness doesn't totally repel you. I'm a big fan of bitter, especially in cocktails. For example, a manhattan isn't really a manhattan until you add the bitters.

    Malört is on some next level bitterness, for sure, but used judiciously makes for a great cocktail. I'm looking forward to experimenting a bit more with it (wasn't able to bring back a bottle this weekend) and trying out some recipes from some respected Chicago bartenders.

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