For those unfamiliar with Malort, it is a liquor native to Chicago that is known for its very bitter taste (and that’s being kind). It’s been seeing a rise in popularity in the cocktail community for no real reason, so I decided to make a pie with it. I altered a lemon meringue recipe to sub out grapefruit and orange for lemon, and replaced half the water with Malort. Honestly, I really like it.
by Whiskkas
7 Comments
It actually can work as the sweetness of the meringue compensate for the bitterness of the liquor. I just suspect that you must avoid eating the cream alone!
I’m making this while wearing my Malort TShirt.
oh Ma lort, it looks good!
Imagine opening the trunk of an abandoned car and licking the floor. That’s Malort.
I don’t know why but my brain registers this as one of those really tiny pies, like the size of a thumbnail
The real question is if you ate a slice with an Old Style to wash it down.
(I can definitely see this recipe getting traction here in Chicago though!)
What’s the flavor profile for Malort?
We make an absinthe ganache bon bon that’s surprisingly popular and I’m wondering if I should try doing something with Malort .