Malört liqueur from Chicago is famous for all the wrong reasons

Most people associate Chicago with Chicago-style pizza, hot dogs, good beer, and Italian steak sandwiches. But the city is also a melting pot of cultures, with a culinary diversity comparable to that of New York or Los Angeles. Within that offering, Malört stands out as a unique icon, and, as Eater points out, holds a special place in the hearts of its residents.

According to NPR, Malört was created by Swedish immigrant Carl Jeppson, who during Prohibition developed his own version of besk (or bäsk), which he claimed aided digestion. Until recently, it was only sold in the Chicago area. Its popularity was sustained by a local lawyer who bought the recipe and its rapid spread among the city's Polish and Hispanic communities. From humble bars, it has now reached high-end cocktail bars.

The mixture is flavored almost entirely with wormwood, the herb also used in absinthe. According to Food & Wine, over the years it has become popular as a test of willpower: deliberately drinking something awful, either as a joke or as a way to build camaraderie. It's a blend of social consumption and self-flagellation. Its reputation is summed up by the "Malort face," the documented disgusted reactions on social media.

Those who describe it use unusual words for a tasting. The Chicago Sun-Times quoted phrases like "gasoline with ice and a hint of regret" and "pencil shavings and depression." One critic told Paste Magazine that it starts with notes of grapefruit and honey, but leaves an aftertaste of gasoline, earwax, and insect repellent. Perhaps this is the most literal description of a once-in-a-lifetime experience, for which it's advisable to have another glass handy and rinse your mouth as soon as possible.