Hot Chocolate's Luke LeFiles makes the Malort Drinker's Breakfast | Chicago Reader

Hot Chocolate's Luke LeFiles makes the Malort Drinker's Breakfast 

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Kimchi spikes a mezcal-based bull shot
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Andrea Bauer
Pour one ounce of kimchi extract (made by running kimchi through an extractor) into a bar glass.
Andrea Bauer
Add one ounce of Sombra Mezcal.
Andrea Bauer
Add the juice from half a lime.
Andrea Bauer
And two pulls of Bitter Truth celery bitters.
Andrea Bauer
Add one bar spoon of reduced veal stock. ("You may need a little more," LeFiles said.)
Andrea Bauer
LeFiles dehydrated some kimchi to use in a spice mix for rimming the glass, grinding it with celery seed, kosher salt, Aleppo pepper, and lime zest.
Andrea Bauer
Moisten the rim of a shot glass with lime.
Andrea Bauer
Rotate the glass in the kimchi spice blend.
Andrea Bauer
Pour the cocktail over ice.
Andrea Bauer
Stir with a bar spoon.
Andrea Bauer
Strain into the shot glass.
Andrea Bauer
Garnish with celery leaves.
Andrea Bauer
The Malort Drinker's Breakfast, described by LeFiles as "definitely for the hard-core."
Andrea Bauer
Luke LeFiles behind the bar at Mindy Segal's Bucktown restaurant Hot Chocolate
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Andrea Bauer
Pour one ounce of kimchi extract (made by running kimchi through an extractor) into a bar glass.