During the last weeks of winter, in an airy kitchen at the School of Visual Arts in New York City, two design students are making cocktail bitters. A long wooden table holds mason jars and gleaming bottles of bourbon, vodka, and neutral grain spirits. The fragrance of ingredients that will macerate over the next few weeks, until they surrender their flavor to the alcohol, hangs in the air. There are white bowls of toasted coconut and raw cacao, as well as a jar of cinnamon sticks. Then, there are the crickets.
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