Beverage
I create products that highlight the Midwest, made with the care of a biochemist, and inspired by food and beverage cultures around the world.
The current system has us choosing products made far away from home as our defaults. While many are worthwhile, there is a cost associated with that reliance - economically and environmentally.
Mashke’s current line of beverages uses ingredients entirely native to the Midwest (or naturalized to the Midwest prior to European colonization - but who’s fact-checking us). Our goal is to rely exclusively on relationships with local, non-factory farms, or grow the plants ourselves.
Maror Series:
A bittersweet (just like us) liqueur, inspired by amari and similar spirits worldwide. Maror is what we call the bitter herb on the seder plate.
Maror Recipe No. 1
A locally-produced substitute for liqueurs on the more bitter side of things such as Campari or Suze.
Notes: wormwood, olive oil, cranberry, conifers
Maror Recipe No. 2
Mint-forward, but more delicate than Fernet.
Notes: menthol, wintergreen, caramelized honey
Maror Recipe No. 3 (31% ABV)
Truly unique - don’t come with expectations. This recipe is perfect for both sipping and swapping out for a called-for digestif in a cocktail. Try some of our go-to recipes here.
Notes: wildflowers, mulberry, cranberry, grass, honey, earth, wood smoke