https://www.thrillist.com/drink/chicago/malort-liquor-facts
7. Sweden is ultimately responsible for the recipe. Malört's viking fuel is made in the style of bäsk brännvin—a Scandinavian term for liquor distilled from potatoes, grain, or wood—and

https://www.chicagomag.com/city-life/may-2018/no-one-can-agree-on-what-malrt-tastes-like-but-the-descriptions-are-always-amazing/
"Malort tastes like fertilizer except it doesn't grow on you." — The "Wall of Malort" at Nisei Lounge in Wrigleyville "Imagine twisting damp socks after a heavy workout and squeezing the

https://chicago.suntimes.com/entertainment-and-culture/2021/8/25/22641237/what-does-malort-taste-like-chicago-liquor
Sun-Times readers weigh in. "It's like if shame and regret were left to ferment before being distilled through an old, sweaty shoe," one reader said. A bottle of Jeppson's Malört shown in

https://en.wikipedia.org/wiki/Jeppson%27s_Mal%C3%B6rt
Website. malort .com. Jeppson's Malört is an American brand of bäsk liqueur, a type of brännvin flavored with anise or wormwood. Malört was introduced in Chicago in the 1930s and was long produced by the Carl Jeppson Company. In 2018, as its last employee was retiring, the brand and company name were sold to CH Distillery of Chicago's

https://www.seriouseats.com/what-is-malort-bitter-liqueur-digestif-chicago-history-jeppsons-letherbee-bittermens
The barrel-aged Malört is a light tan color and has softened in a lovely way. It's round, sweet and caramelly with a short, bitter finish. Palomino also uses Malört extensively in cocktails. The Desperate Vesper is the house Malört cocktail, and is made by stirring gin with Lillet Blanc and Malört.

https://chicago.eater.com/2024/6/6/24171276/truce-cocktail-bar-bucktown-lounge-chicago-photos-images-opening
Truce, 1935 N. Damen Avenue, open 8 a.m. to 3 p.m. daily, and 5 p.m. to 1 a.m. from Thursday to Monday. David Mor pours a drink. Tour Truce, which continues the welcome trend of owner-operated

https://www.foodandwine.com/travel/history-of-malort-chicago-novelty-liquor
Introduced to Chicago in the 1930s by Swedish immigrant Carl Jeppson, Malört is distilled in the mode of a classical Nordic brännvin, which is made from potatoes, grains, or wood cellulose. Yet

https://www.pastemagazine.com/drink/drinks/what-is-malort-jeppsons-distillery
Malort, a type of digestif from Sweden, called Bask, has seen a meteoric rise to popularity over the last decade. For many Chicagoans (myself included), Malort is like winter; it's bitter and

https://www.thrillist.com/drink/chicago/jeppsons-malort-chicago-liquor
Malort is at once both Chicago's red-headed stepchild and its prodigal son; it is a spirit we cannot help but love and hate at the same time. Pounding a shot of Malort is a rite of passage in

https://www.avclub.com/cicada-malort-shots-chicago-outbreak-1851494686
The cicada adds a "Lobster-Like Flavor Sensation," the brewery claims, which maybe dulls the taste of cyanide and rot but doesn't exactly sound delicious.

https://chicago.suntimes.com/environment/cicada-watch-2024/2024/05/21/cicada-infused-shots-served-at-lombard-bar-noon-whistle-pub
Noon Whistle Brewing's timely offering is made with the real insects. The cicada-infused Malört shots at Noon Whistle Brewing in Lombard sell for $5 each. Joey Giardiniera. For the first time

https://chicago.eater.com/2024/5/28/24166241/cicadas-malort-noon-whistle-brewing-eating-insects-chicago-illinois-entomophagy
That's right — cicada-infused Jeppson's Malört, concocted by the team at Noon Whistle Brewing in suburban Lombard, is rapidly becoming one of the buzziest shots of the season. The team uses

https://www.npr.org/sections/thesalt/2013/04/15/177362556/how-swedish-malort-became-chicagos-mascot-bitter-drink
World Shattered, a cocktail by Tyler Fry of the Chicago bar The Violet Hour. The drink includes R. Franklin's Original Recipe Malort, and tames the bitterness with lemon, honey syrup, raspberry

https://chicagoreader.com/food-drink/omnivorous-shot-of-malort-hold-the-grimace/
Omnivorous: Shot of Malort, Hold the Grimace. Six local bartenders do their best to redeem Chicago's native wormwood liqueur. by Mike Sula April 9, 2009. For nearly three quarters of a century

https://chicago.suntimes.com/2023/7/8/23787109/malort-jeppsons-unlikely-rise-liquor-alcohol-wormwood
Malört's unlikely rise from a joke to Chicago's drink. Malört's ascendancy began about 10 years ago, when a Chicago bartender fell in love with the drink and made it his mission to make

https://www.yahoo.com/lifestyle/malort-shots-infused-cicadas-lombard-213056969.html
Which is why the culinary creative geniuses at Noon Whistle Brewing in Lombard are now offering a shot that will make your guts rot: Malort infused with cicadas. "It makes people grossed out, but

https://www.chicagobusiness.com/dining-table-david-manilow/jeppsons-malort-chicagos-favorite-liqueur-shot
Atkinson is CEO of CH Distillery, located in Pilsen, and bought the Malört brand in 2018. Production of the bitter liqueur had taken a hiatus from Chicago in the 1970s in favor of a Florida

https://chicagoreader.com/food-drink/key-ingredient-malort/
1/8 shot salt. 2½ sheets gelatin. Malort Jelly. 2 shots Malort. 1 shot water. 1 shot sugar. 1/8 shot lime juice. 3.5 grams iota carrageenan. Agar Lime. 7 shots lime juice. 3½ shots simple syrup.

https://www.mashed.com/1598927/cicada-shots-malort/
In an Instagram post shared by Barstool Sports, people in attendance at a White Sox game are shown downing shots of this unlikely combination. This prompted some commenters to compare the experience to the team's equally painful win-loss record — with baseball (and cicada) season in full swing, the Sox set a new record by losing 14 games in a

https://www.fox32chicago.com/news/malort-shots-infused-with-cicadas-lombard-brewery-gets-creative-with-cicada-emergence
Which is why the culinary creative geniuses at Noon Whistle Brewing in Lombard are now offering a shot that will make your guts rot: Malort infused with cicadas. "It makes people grossed out, but

https://www.courier-journal.com/story/life/food/2023/07/03/chicago-handshake-what-is-malort-and-where-to-find-it-in-louisville-bars/70271150007/
Malört falls into that category, he said, but it costs $5 a shot. "Malort is 100% for the working class," he said. "It's a bartender's drink. I work a trade, I'm not Ivy League. This is my life

https://wgntv.com/western-suburbs/suburban-brewpub-serving-cicada-infused-malort-shots/
The Noon Whistle Pub, located at 800 East Roosevelt Road in Lombard, is serving up a cicada-infused Malört shots. In a post shared Tuesday on Instagram, the brewpub said, "Prepare yourself for

https://brobible.com/culture/article/cicada-infused-malort/
The cicada-infused Malort shots are only $5 each at the Noon Whistle Brewing Lombard Brewpub. Should you find yourself wanting to dance with the devil, go check 'em out and rip a shot and come back to tell us how it was. Cass Anderson. Cass Anderson is the Editor-in-Chief of BroBible. Based out of Florida, he covers an array of topics

https://www.courier-journal.com/story/news/politics/2024/06/27/presidential-debate-bingo-drinking-games/74229182007/
For "Debate Foul, Party Foul" each player should have a sipping drink, a shot drink and a designated drink that is particularly foul (hot sauce or Malort, for example).

https://www.washingtonpost.com/dc-md-va/2024/06/27/chicago-dishes-dc-bear/
If, like the rest of the country, you're eating up Carmy, Syd and the cast of "The Bear" on the third season of FX's hit show, you're probably also craving culinary odes to Chicago that