Kuma’s Corner crafts a caramel-apple cocktail—with a miso kick.
Category: Cocktail Challenge
Cocktail Challenge: Za’atar
Challenged to create a cocktail with za’atar, Marta Jean Evans of Longman & Eagle makes a historically inspired drink.
Cocktail Challenge: Fireball
Challenged to create a cocktail with Fireball whiskey, Stephen Andrews of Billy Sunday makes a ball of fire.
Cocktail Challenge: Three-penis wine
Michael Rubel of Henry’s Swing club serves Chinese rice wine made with deer, seal, and dog penis over ice.
Cocktail Challenge: Black sesame
Challenged to create a cocktail with black sesame, Patrick Smith of the Violet Hour makes a drink that’s “like a painkiller.”
Cocktail Challenge: Makgeolli
Challenged to create a cocktail with makgeolli, Maria Carlin of Big Star makes a Ramos Gin Fizz riff inspired by her grandmother.
Cocktail Challenge: Cheez-Its
Challenged to make a cocktail with Cheez-Its, Matty Colston combines them with kimchi.
Cocktail Challenge: Red Bull
Challenged to make a cocktail with Red Bull, Lee Zaremba of Billy Sunday classes up the energy drink.
Cocktail Challenge: Duck fat
Challenged to create a cocktail with duck fat, Brian Bolles of Maude’s Liquor Bar tries to overcome its “thick, heavy flavor.”
Cocktail Challenge: Asafetida
Aaron Dexter of the Owl uses the “devil’s dung” to harmonize sweet, sour, bitter, and spicy flavors.
Cocktail Challenge: Bacon bits
Challenged to create a cocktail with vegan bacon bits, Jonathan van Herik of Rainbo Club makes a meaty drink.
Cocktail Challenge: Hard-boiled eggs
Challenged to create a cocktail with hard-boiled eggs, Celina Dzyacky of Lula Cafe makes an “adult milk shake.”
Cocktail Challenge: Tahini
Challenged to make a drink with tahini, Charlie Schott of Parson’s whips up something “foofy.”
Cocktail Challenge: Smoke
Challenged with smoke, Cayce Key of Big Star eschews the traditional smoky spirits.
Cocktail Challenge: Dandelion
Sean Patrick Riley of the Burlington crafts a dandelion-infused G&T that’s (supposedly) good for you.