Not directly cocktail related, but malort is always funny. I have a few NA friends, and I felt like they were missing out on the joys of malort... So I did the necisarily evil thing of taking the booze out of malort so they could be part of the collective suffering brought on by malort shots.
Hopefully you get a good laugh out of it.
PS: if you do like malort, infuse a bottle with 3 or 4 Thai birds eye chillies (sliced open) for 3 or 4 days. It makes malort taste surprisingly good! I don't know how, but it ends up picking up a slightly smokey taste, and pushes the flavor more towards an "odd spicy pickel brine" flavor profile!
5 Comments
lime@feddit.nu · 4 pts · 6d
having grown up with the various types of brännvin that laid the ground work for malört, i can't imagine how "brine" would improve the flavour.
motsu@lemmy.world · 3 pts · 6d
There's a fair bit of ok tasting bask / brannvin, not my goto spirit, but had enough to know its not bad. Malort (at least in my limited experience) is so far out of the flavor profile of what I have tried though. I also don't know how it becoming more pickle brine-y makes it better, because I have tried doing a pickle back with malort instead of whiskey... And I almost puked.
But yeah, the pepper infusion improves it by a lot. As far as peppers go, I've tried jalapenos, habanero, Serrano, birds eye chillies, and some dehydrated ghost peppers from a friends garden. So far, the birds eye have been the best though.
Dehydrated mango slices comes in a close second as far as the infusions go
voicesarefree@lemmy.world · 1 pts · 5d
Subbed
motsu@lemmy.world · 1 pts · 1d
Thanks! I don't do much cocktail content, but I appreciate it!
voicesarefree@lemmy.world · 1 pts · 17h
I hardly drink myself, but the maker stuff is awesome and my favorite kind of YouTube content