Malört Syrup
Serves: however many brave souls you can round up, 18-24 slices.
  • 1 cup Malört
  • 1 ½ cup Brown Sugar
  • 1 Grapefruit
  • 2 sprigs Rosemary
  1. This syrup is used for both soaking the cake and making the frosting. We like to make it before we start the cake, so it’s nice and cool when we’re ready for it.
  2. In a large sauce pan, combine your Malört and Brown Sugar. Take several big hunks of zest off of the Grapefruit and then juice it. Add the Juice and Zest to the sauce pan, along with Rosemary.
  3. Over a medium-low heat, reduce the Malört, Sugar, and Juice. This will make your house smell like burning tires. Though you may be tempted to expedite the process by cranking the heat, please remember that alcohol can catch on fire and keep the flame low. Also. Use stay close by because this is not a thing you want to boil all over your stove.
  4. Reduce the syrup by about half, or until it looks like pancake syrup, and leave it alone for at least 15 minutes because that shit is real fucking hot. Once cool enough to not ignite your arm hair, run it through a sieve, discard the Rosemary and Grapefruit zest, and set aside.
  5. The syrup will take at least an hour, if not two, to cool completely.
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