“Spam!?” wrote Allison Hagio, challenged by Nahm Kim of Sunda with the precooked meat product immortalized by a Monty Python skit. Unfazed, Hagio, a bartender at the Paramount Room, grilled the stuff with fruit and used the rendered fat and liquid in a reduction she calls “OO Spam juice”—”OO” for the Old Overholt rye she added to it along with maple syrup. Also in her arsenal: 23-year-old aged Ron Zacapa rum, Luxardo cherry liqueur, and Tajín seasoning.
Hagio’s challenged Luis Rodriguez of Carnivale with caraway seeds.
Pour the lime juice, rum, cherry liqueur, and Spam juice into a mixing glass. Add bitters, stir slightly, and add ice. Cap and shake well. Strain into a glass rimmed with lime or a swipe of grilled fruit and Tajín seasoning.
“You can smell the Spam, right?” said Hagio. “And look, there’s the fat, coming up the sides.”