HomeTop StoriesChicago-area microbrewery introduces Cicada-Infused Malört

Chicago-area microbrewery introduces Cicada-Infused Malört

Would you try a shot of Cicada-Infused Malort?

Would you try a shot of Cicada-Infused Malort?


LOMBARD, Ill. (CBS) — With the 17-year emergence of cicadas Now officially launching in the Chicago area, you’ve probably read a few stories about how to eat crickets.

Some experts suggest simply pan-frying them or parboiling them and roasting them in the oven.

At CBS 2 over the years members of our on-air team have been treated to more ambitious preparations live on television – late reporter Bob Wallace with a cicada prepared in a deep-fried batter in the kitchen of Café Ba-Ba-Reeba! in 1990, while meteorologist Ed Curran ate a po’boy with a dozen crickets fried by chef Jimmy Bannos at the Morton Arboretum in 2007.

Adventures in eating cicadas at CBS 2: 1990 and 2007


Now a local craft brewery has a new way to enjoy the culinary delights of crickets – paired with Chicago’s absolute, undisputed favorite spirit, Jeppson’s Malört.

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Noon Whistle Brewing offers its exclusive locally harvested Cicada-Infuesed Malört at its Lombard brewpub, located at 800 E. Roosevelt Rd. in Lombardy.

Malört is said to taste like gasoline, burnt rubber and grapefruit – and Noon Whistle advises that the addition of virgin crickets gives a flavor reminiscent of ‘juicy lobster’, making for ‘an insanely delicious concoction’.

“It’s a flavor you won’t find anywhere else, and it’s only available once every 17 years!” Afternoon whistle said.

Noon Whistle also recommended that barflies can bring their own cicada shells to add to their shots of Cicada-Infused Malört.

Noon Whistle reminds everyone – as many other sources have done – that people with shellfish allergies should not consume cicadas.

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