Cicada-Infused Malort Tests Mother Nature’s Boundaries | Eater Chicago
"In suburban Lombard I encountered a cicada-infused Jeppson’s Malört at Noon Whistle Brewing: the team sources cicadas locally (collected at a neighboring park), then freeze, rinse, sterilize, and cook them before submerging the arthropods in a bottle of Malört. The infusion is intentionally polarizing and meant to draw attention — creative director Joey Giardiniera told the Sun-Times that everyone already hates Malört, so why not make it even worse — and the brewery notes the cicadas' flavor is often compared to shrimp and lobster, with a potential shellfish-allergy risk noted by the FDA." - Naomi Waxman
