Not directly cocktail related, but malort is always funny. I have a few NA friends, and I felt like they were missing out on the joys of malort... So I did the necisarily evil thing of taking the booze out of malort so they could be part of the collective suffering brought on by malort shots.

Hopefully you get a good laugh out of it.

PS: if you do like malort, infuse a bottle with 3 or 4 Thai birds eye chillies (sliced open) for 3 or 4 days. It makes malort taste surprisingly good! I don't know how, but it ends up picking up a slightly smokey taste, and pushes the flavor more towards an "odd spicy pickel brine" flavor profile!

having grown up with the various types of brännvin that laid the ground work for malört, i can't imagine how "brine" would improve the flavour.

There's a fair bit of ok tasting bask / brannvin, not my goto spirit, but had enough to know its not bad. Malort (at least in my limited experience) is so far out of the flavor profile of what I have tried though. I also don't know how it becoming more pickle brine-y makes it better, because I have tried doing a pickle back with malort instead of whiskey... And I almost puked.

But yeah, the pepper infusion improves it by a lot. As far as peppers go, I've tried jalapenos, habanero, Serrano, birds eye chillies, and some dehydrated ghost peppers from a friends garden. So far, the birds eye have been the best though.

Dehydrated mango slices comes in a close second as far as the infusions go

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Thanks! I don't do much cocktail content, but I appreciate it!

I hardly drink myself, but the maker stuff is awesome and my favorite kind of YouTube content