Cocktail Challenge: PEZ candy | Cocktail Challenge | Chicago Reader

Cocktail Challenge: PEZ candy 

Red Door's Jay Schroeder beheads a childhood favorite.

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One heady brew

One heady brew

Andrea Bauer

Who knew that PEZ originated in Vienna, Austria? Red Door bartender Jay Schroeder, that's who. Challenged by Masa Azul's Jenny Kessler with the pellet candies that come loaded in plastic-headed pocket dispensers, he used the "natural" lemon flavor to make a PEZ syrup comprising equal parts candy and water. The cocktail's name is a nod to Austria, which in 1955 declared itself permanently neutral after ten years of Allied occupation.

Who's Next

Schroeder has challenged Mary Rose Braun of Blackbird with cod milt. "You know what roe is, right?" he said. "Well, cod milt's its counterpart."

(Recipe below slideshow)

Declaration of Neutrality

3/4 oz lemon juice

1/8 oz PEZ syrup

1/2 oz thyme simple syrup

3/4 oz Dubonnet Rouge

1 3/4 oz Bols Genever

Crushed PEZ, a twist of lemon, and a sprig of thyme, for garnish

Combine ingredients in a mixing glass, add ice, and shake. Strain into a rocks glass filled with ice and rimmed halfway with crushed PEZ. Garnish with a twist of lemon, a sprig of thyme, and if you like, a PEZ head.

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