Join Uncle Brad and Jules as they brave the notoriously face-contorting Malort. Listen as these courageous libation explorers transform Chicago's favorite liquid punishment into surprisingly palatable cocktails, including Uncle Brad's recreation of the Swedish Seed that might actually make you want to drink Malort (trust him on this one, it’s like Root Beer for grown-ups).
Discover the twisted history of this infamous spirit, from its Swedish origins to its Chicago cult status, and learn how this beverage—described by critics as tasting like "grapefruit rind steeped in gasoline"—became both a beloved cultural touchstone and the city's favorite practical joke on unsuspecting tourists. We'll track Malort's journey from immigrant staple to near extinction, and its phoenix-like revival in the 2010s that cemented its status as Chicago's most masochistic rite of passage.
Whether you're a Malort veteran with the facial scars to prove it or a curious newcomer wondering "how bad could it really be?" (spoiler: bad), this episode promises equal parts history lesson and liquid courage. Listen in and discover why sometimes, the worst-tasting traditions are the ones we cherish most.
Swedish Seed
Glass: Coupe
Garnish: Orange peel
Directions & Ingredients
In shaker add:
1.0 oz Malort
1.0 oz Root liqueur
1 egg white
0.75 oz fresh lemon juice
1.5 oz brown sugar honey syrup
2 dash angostura
Dry Shake for 30 seconds Add ice and shake for 20 seconds more
Double Strain into coupe
Add orange peel garnish
TIP: Question form Austin Elliot Strickland – Which is better, syrups or liqueurs?
The Art of Drinking
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Uncle Brad
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