Step-by-step instructions for making a Blackbird bartender's cod milt cocktail | Slideshows | Chicago Reader

February 06, 2013 Slideshows » Food & Drink

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

By Kate Schmidt
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Blackbird bartender Mary Rose Braun makes the most of a male fish's sperm sac in her pisco-based drink.
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Andrea Bauer
Cod milt, the male fish's sperm sac, is available frozen at Asian groceries like Chicago's Joong Boo Market.
Andrea Bauer
It's a Japanese delicacy.
Andrea Bauer
Braun's components: aged rum, stout, fresh lemon juice, pisco, cod milt puree, orange bitters; (front) rum-soaked boba pearls, thawed cod milt
Andrea Bauer
Pour some stout syrup (milk or cream stout cooked down with a bit of sugar until thickened) into the bottom of a cocktail coupe.
Andrea Bauer
Pour a quarter ounce of freshly squeezed lemon juice into the tin of a shaker.
Andrea Bauer
Add a half ounce of the milt puree (milt pureed with its juices and strained).
Andrea Bauer
Add an ounce and a half of pisco.
Andrea Bauer
A quarter ounce of simple syrup
Andrea Bauer
And a dash of orange bitters
Andrea Bauer
Shake with ice.
Andrea Bauer
Strain over the stout syrup, pouring slowly so that the liquid forms a layer on top.
Andrea Bauer
Pearl's Neck Brace
Andrea Bauer
Mary Rose Braun
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