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Would You Drink this Ant-Infused Gin?

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Image Credit: Cambridge Distillery

Looking for something unusual to put on your bar cart? Then check out Anty Gin, a collaboration between The Nordic Food Lab and the Cambridge Distillery ("the world's first Gin Tailor"), which is made from the essence of the red wood ant Formica rufa.

According to the booze's website, the ants “communicate using a host of chemical pheromones ... and they defend their complex communities by producing formic acid in their abdomens and spraying it in the direction of any invader ... Formic acid (the simplest organic carboxylic acid, with the chemical formula HCOOH) is a very reactive compound in alcohol, serving as an agent for producing various aromatic esters.”

Jonas Astrup Pedersen of the Nordic Food Lab explained via email that they’d “been working with insects ... for a period, and still do, trying to use deliciousness as argument for entomophagy,” the process of eating insects. “We came across these red wood ants and simply found the flavour astonishing.”

For those of us who don’t know what ant distillate tastes like, Pedersen compares the flavor to those of lemon and lime, and “a bit of lemongrass as well.” To balance the citrusy taste, the gin also contains “herby notes from wood avens, nettles, alexander seeds and of course, juniper.” The base alcohol is made with wheat.

To produce the first batch of 99 bottles, Forager, the appropriately named team in Kent, UK, found and preserved more than 6000 Formica rufa in alcohol. When the alcohol is distilled, the different parts of the liquid separate through evaporation and condensation. Each 700 milliliter bottle contains the essence of about 62 ants and comes with a 50 ml bottle of pure wood ant distillate.

If insects aren’t normally included in your personal food pyramid, the idea of ant gin may not strike your fancy. However, the Food and Agriculture Organization of the United Nations reported that “insects form part of the traditional diets of at least 2 billion people,” and “more than 1900 species have reportedly been used as food” [PDF]. And ants, along with bees and wasps, make up 14 percent of the “most commonly consumed insects.”

A bottle of Anty Gin costs £210, or about $321, plus shipping. Unfortunately, it’s not available in the United States, so you’ll have to try it the next time you travel to Europe.

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Courtesy New District
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Food
Say ‘Cheers’ to the Holidays With This 24-Bottle Wine Advent Calendar
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Courtesy New District

This year, eschew your one-tiny-chocolate-a-day Advent calendar and count down to Christmas the boozy way. An article on the Georgia Straight tipped us off to New District’s annual wine Advent calendars, featuring 24 full-size bottles.

Each bottle of red, white, or sparkling wine is hand-picked by the company’s wine director, with selections from nine different countries. Should you be super picky, you can even order yourself a custom calendar, though that will likely add to the already-high price point. The basic 24-bottle order costs $999 (in Canadian dollars), and if you want to upgrade from cardboard boxes to pine, that will run you $100 more.

If you can’t quite handle 24 bottles (or $999), the company is introducing a 12-bottle version this year, too. For $500, you get 12 reds, whites, rosés, and sparkling wines from various unnamed “elite wine regions.”

With both products, each bottle is numbered, so you know exactly what you should be drinking every day if you really want to be a stickler for the Advent schedule. Whether you opt for 12 or 24 bottles, the price works out to about $42 per bottle, which is somewhere in between the “I buy all my wines based on what’s on sale at Trader Joe’s” level and “I am a master sommelier” status.

If you want to drink yourself through the holiday season, act now. To make sure you receive your shipment before December 1, you’ll need to order by November 20. Get it here.

[h/t the Georgia Straight]

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Wally Gobetz, flickr // CC BY-NC-ND 2.0
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A Brief History of the Pickleback Shot
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Wally Gobetz, flickr // CC BY-NC-ND 2.0

It's sour. It's briny. For some, it's nauseating. For others, a godsend.

It's the pickleback shot, an unusual combination of drinking whiskey and pickle brine that has quickly become a bartending staple. Case in point? Kelly Lewis, manager of New York City's popular Crocodile Lounge, estimates she sells at least 100 pickleback shots every week.

Pickleback loyalists may swear by it, but how did this peculiar pairing make its way into cocktail culture? On today's National Pickle Day, we hit the liquor history books to find out.

PICKLEBACK HISTORY, AS WE KNOW IT

As internet legend has it, Reggie Cunningham, a former employee of Brooklyn dive bar Bushwick Country Club, invented the shot in March 2006. He was half bartending, half nursing a hangover with McClure's pickles, when a customer challenged him to join her in doing a shot of Old Crow bourbon whiskey followed by a shot of pickle juice as a chaser. As he nostalgically tells YouTube channel Awesome Dreams, "the rest is history."

Cunningham went on to introduce the pairing to more and more customers, and the demand grew so much that he decided to charge an extra dollar per shot, just for the addition of pickle brine. After that, the mixture spread like wildfire, with bars across the world from New York to California and China to Amsterdam adding "pickleback" to their menus.

THE PICKLEBACK'S UNCLEAR ORIGIN

Two shot glasses topped with small pickles.

Neil Conway, flickr // CC BY 2.0

Sure, Cunningham may have named it the pickleback shot, but after reviewing mixed reports, it appears pickle juice as a chaser is hardly novel. In Texas, for example, pickle brine was paired with tequila well before Cunningham's discovery, according to Men’s Journal. And in Russia, pickles have long been used to follow vodka shots, according to an NPR report on traditional Russian cuisine.

Unfortunately, no true, Britannica-approved record of the pickleback's origin exists, like so many do for other popular drinks, from the Manhattan to the Gin Rickey; it's internet hearsay—and in this case, Cunningham's tale is on top.

SO, WHY PICKLES?

Not sold yet? Sure, a pickle's most common companion is a sandwich, but the salty snack and its brine have terrific taste-masking powers.

"People who don't like the taste of whiskey love taking picklebacks because they completely cut the taste, which makes the shots very easy to drink," Lewis told Mental Floss. "Plus, they add a bit of salt, which blends nicely with the smooth flavor of Jameson."

Beyond taste masking, pickle juice is also a commonly used hangover cure, with the idea being that the salty brine will replenish electrolytes and reduce cramping. In fact, after a famed NFL "pickle juice game" in 2000, during which the Philadelphia Eagles destroyed the Dallas Cowboys in 109 degree weather (with the Eagles crediting their trainer for recommending they drink the sour juice throughout the game), studies have seemed to confirm that drinks with a vinegary base like pickle juice can help reduce or relieve muscle cramping.

WAYS TO PARTAKE

While core pickleback ingredients always involve, well, pickles, each bar tends to have a signature style. For example, Lewis swears by Crocodile Lounge's mix of pickle brine and Jameson; it pairs perfectly with the bar's free savory pizza served with each drink.

For Cunningham, the "Pickleback OG," it's Old Crow and brine from McClure's pickles. And on the more daring side, rather than doing a chaser shot of pickle juice, Café Sam of Pittsburgh mixes jalapeños, homemade pickle juice, and gin together for a "hot and sour martini."

If pickles and whiskey aren't up your alley, you can still get in on the pickle-liquor movement with one of the newer adaptations, including a "beet pickleback" or—gulp!—the pickled-egg and Jägermeister shot, also known as an Eggermeister.

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