Cash In Your Chips
Recipe by Katherine Allison
- 2 oz. Harleston Green Scotch
- .75 oz. Ramazzotti
- .5 oz. Jepson’s Malort
- 3 bar spoons Giffard’s Banana Liqueur
- 4-5 drops Bittermen’s Xocolatl Mole Bitters
- generous pinch of Salt
Preparation: Add all ingredients to mixing glass with a generous pinch of salt. Stir for 30 seconds, then strain over a big cube. Use a small chip clip to attach garnish to side of glass.
Garnish: Any Plain Potato Chip on Clip
Glassware: Rocks Glass
As a lover of Malört, I wanted to make a fall-winter warmer that would embody the spirit of Chicago while staying true to the classics. With autumn as the first reminder of the long winter ahead, some Chicagoans find asylum in Tiki bars or Mediterranean themed bars that serve up an escapist dream in a glass. Instead, I wanted to create a cocktail that could be easily replicable in any Chicago bar. Each of these ingredients are meant to be easily found in any dive bar or have comparable substitutions. I incorporated banana into my Rob Roy inspired drink to accent the tropical notes of Harleston Scotch and mole to bring out the warmth. The saltiness of the chip in addition to a pinch of salt enhances the fruit flavors. But Malört is what truly ties together the spirit of the drink and reminds you why Chicago is home.