Crickets | The Dromedary

Courtesy Michael Lombardozzi, proprietor, Dromedary Bar, Brooklyn, NY

Critter Bitters, made with toasted crickets, was released earlier this year following a successful crowdsourcing campaign. The product was created to introduce people to the idea of crickets as an alternative protein source. Here, the producers say, crickets add a sweet, nutty note to drinks. Used in the signature cocktail at “urban tiki bar” Dromedary, adventurous visitors can also pair the insect-laced cocktail with snacks like deviled eggs topped with crunchy, salty roasted crickets.

Ingredients
  • 2 ounces Myers Original Dark Rum
  • ½ ounce Barbadillo Pedro Ximenez Sherry
  • ½ ounce lime juice
  • 1 ounce orgeat (almond syrup)
  • 2 dashes Critter Bitters
  • 3 pineapple leaves, for garnish
Directions

In a cocktail shaker filled with ice, combine first four ingredients. Shake well, and strain into a hurricane glass over crushed ice. Top with two dashes of Critter Bitters. Garnish with pineapple leaves and a plastic camel, if desired.

Published on October 11, 2016
About the Author
Kara Newman 
Spirits Editor

Kara Newman reviews spirits and writes about spirits and cocktail trends for Wine Enthusiast. She's the author of Shake.Stir.Sip.: 40 Effortless Cocktails Made In Equal Parts (Chronicle Books, 2016) as well as ROAD SODA: Recipes and techniques for making great cocktails, anywhere (Dovetail Press, 2017). Email: spirits@wineenthusiast.net



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