Cricket dusted cocktail anyone? PHOTO/SUPPLIED
Livin’ la Vida Locust, a cocktail dusted with a salt made from Wairarapa-grown crickets, is adding a point of difference to Wellington’s Negroni Week.
Bars and restaurants mix classic Negroni cocktails and Negroni variations for a great cause during Negroni Week, which runs until tomorrow, and is international.
Wellington’s Foxglove is one of 12,000 venues around the world participating and they have chosen to support Muttville, which is dedicated to improving the lives of senior dogs.
Foxglove’s variation of the cocktail is inspired by bartender Ollie Kerr-Hislop’s trip to Mexico.
Made in conjunction with bar manager Dan Whittle, it features Mezcal, Aperol, and Campari. It’s dusted with chilli cricket salt and has an earthy, sweet, and smoky taste.
Chris Petersen, of Rebel Bakehouse, says they’re excited to have their crickets, one of the most versatile alternative proteins available, used in a cocktail.
Rebel Bakehouse is owned by Masterton’s Breadcraft and has been successfully marketing cricket wraps.
“We’ve had a lot of interest in our crickets and our farm, but to have them in a cocktail is next level,” he said.
Foxglove manager, Libby Brown said their 2019 Negroni is a rebel’s take on an old-fashioned cocktail.
“We’re excited to do things a bit differently this year,” she said.
“We love the idea of incorporating crickets. They’re the perfect match to the Mezcal element of the cocktail, hopefully inspiring a bit of Mexico in the middle of a Wellington winter.”