Pin It

Cocktail Challenge: Cod milt 

Blackbird's Mary Rose Braun dresses up a briny delicacy.

Cod milt en vogue

Cod milt en vogue

Andrea Bauer

Caviar and other types of fish roe are considered luxury foods, so why not dress up cod milt, the male fish's sperm sac (semen included)? Challenged with the stuff by Red Door's Jay Schroeder, Blackbird bartender Mary Rose Braun based her elegant layered cocktail on pisco, garnishing it with boba pearls—tapioca balls of the type used in bubble tea—soaked overnight in aged rum. "It's almost like how you would imagine an oyster shooter," she said of the finished drink. "Just a little more fishy."

(Recipe below slideshow)
Slideshow
Step-by-step instructions for making a Blackbird bartender's cod milt cocktail
Step-by-step instructions for making a Blackbird bartender's cod milt cocktail Step-by-step instructions for making a Blackbird bartender's cod milt cocktail Step-by-step instructions for making a Blackbird bartender's cod milt cocktail Step-by-step instructions for making a Blackbird bartender's cod milt cocktail Step-by-step instructions for making a Blackbird bartender's cod milt cocktail Step-by-step instructions for making a Blackbird bartender's cod milt cocktail Step-by-step instructions for making a Blackbird bartender's cod milt cocktail Step-by-step instructions for making a Blackbird bartender's cod milt cocktail

Step-by-step instructions for making a Blackbird bartender's cod milt cocktail

Blackbird bartender Mary Rose Braun makes the most of a male fish's sperm sac in her pisco-based drink.

By Kate Schmidt

Click to View 13 slides

Pearl's Neck Brace

1 1/2 oz Campo de Encanto pisco

1/2 oz milt, pureed and strained

1/4 oz lemon juice

1/4 oz simple syrup

Dash of orange bitters

Stout syrup (stout cooked down with a bit of sugar till thickened)

Rum-soaked boba pearls

Pour some stout syrup into the bottom of a small cocktail coupe. Fill the tin of a shaker with the lemon juice, milt puree, pisco, simple syrup, and a dash of orange bitters. Shake with ice, then strain over the stout syrup, pouring slowly so that the syrup and the liquid remain layered. Garnish with rum-soaked boba pearls.

Who's Next

Braun has challenged Balena bartender Natalia Cardenas with the homely lentil.

Pin It

Related Locations

Comments

Showing 1-1 of 1

Add a comment

 
Subscribe to this thread:
Showing 1-1 of 1

Add a comment

More by Kate Schmidt

Agenda Teaser

Galleries & Museums
The Secret Lives of Objects Chicago History Museum
March 21
Galleries & Museums
Dandy Lion: (Re)Articulating Black Masculine Identity Museum of Contemporary Photography, Columbia College
April 06

Tabbed Event Search

Popular Stories

Right Now On

Follow Us

Sign up for newsletters »

 Early Warnings
 Food & Drink
 Reader Recommends
 Reader Real Deal
 Reader Events and Offers