For those of you who enjoy a cocktail every now and then…
Toasted crickets—on their own—have a nutty, earthy taste to them. As a tincture and in bitters, they maintain that kind of nuttiness and gain a sweetness from the alcohol pulling out the sugars. The result is an earthy, sweet flavor, almost like a dark honey. The bitters [are] made with gentian, burdock root, cinnamon, rosehips, and other herbs and spices that round out the cricket flavor and make it cocktail-friendly.
There’s definitely a muskiness to the overall flavor, but not in a bad way. To me it’s akin to the way some funky wine is described as having a “barnyard” element to it—which, as we all know, is a flavor that chefs, sommeliers, bartenders, and people all over the world regularly really love.
