This bitter, Chitown-made wormwood brew is infamously unpalteable-even Carl Jeppson himself thinks so. "The first shot is hard to swallow," he admits. Rather than trying to offset Malort's unique properties, bartenders use this strange spirit to add complexity and a je ne sais quoi element to cocktails. When cut with more tart/acidic ingredients, Malort can serve as slightly-bitter backbone, making for a full-bodied beverage with an air of mystery and depth. It's also said to cure indigestion. So, there's that.