Sepia mixologist Josh Pearson, a native of Australia, challenged Cristiana DeLucca of the Drawing Room, to make a cocktail with Vegemite, the supersalty yeast spread that’s widely reviled in the rest of the world. The cocktail’s named in honor of her niece.

Allison No. 1

1 bar spoon Vegemite or Marmite

6-8 grape tomatoes, halved

6-8 basil leaves

¾ oz lime

½ oz agave

¾ oz Domaine de Canton ginger liqueur

1 ½ oz North Shore Aquavit

Put the spoonful of yeast spread in the bottom of a mixing glass. Add tomatoes and basil and muddle. Add remaining ingredients and ice, shake vigorously, and double strain into a coupe or martini glass.

Next up is Tim Williams of Japonais, working with pulque, a milky alcoholic beverage made from the fermented sap of the agave plant. —Kate Schmidt