Maui in the Midwest

Dating back to the 1850s, mixology − the art of mixing drinks – began in the western saloons of the United States, thanks to the father of all bartenders, Jerry Thomas. Today it still plays a starring role in American food and drink culture, with trade professionals constantly looking for ways to experiment and use different and diverse ingredients.

In 2014, Slow Food USA launched the Slow Food Speakeasy: Ark of Taste Cocktail Competition, inviting members, friends and followers from the US to propose drink recipes that reflect the values of Slow Food, used an Ark of Taste product and embodied their regional culture. The prize: to join the Slow Food USA delegates at Salone Del Gusto and Terra Madre!

Here we bring you the winning recipe: Maui in the Midwest by Devin Kidner which uses the Ark of Taste ingredient, pawpaw.

Ingredients
• 60ml /2 ounces vodka
• 30ml /1 ounce apple cider
• 1 teaspoon raw, unfiltered honey
• 3/4 cup seeded pawpaw flesh
• 1/2 cup ice cubes

Method
Combine all of the ingredients in a blender and process until smooth. Pour into a chilled glass, garnish with two lemon balm leaves. Serve chilled and relax…

This recipe has been adapted for availability of ingredients. If you are in the US, check out the original recipe on the Slow Food USA site for the recipe with suggestions of local ingredients.