Add Roasted Cricket Bitters to Tonight’s Cocktail
Might your festivity's drinks be missing a dash of that something-something? Give them a hint of insect with Critters Bitters
How would you like your next whiskey cocktail with a dash of cricket? Critter Bitters are four flavors of bitters (vanilla, cacao, toasted almond, and of course, original cricket) created from roasted crickets, with corresponding coasters—you know, just in case your party guests are wondering about that mysterious last note.
Founders Julia Plevin and Lucy Knops wanted to bring the notion of edible insects to American culture. An estimated two billion people worldwide find insects edible, but it’s still considered a mostly taboo delicacy in the states (even if, in 2014, the New York Times tagged crickets as the potential ignitor of the next “quinoa-like food craze.”)
Critters Bitters founders needed to find a way to overcome “the disgust factor” of eating bugs. So naturally, they thought cocktails:
With the insight that distillation, fermentation, and mixology are among the most creative industries and people are naturally more open-minded and experimental when they are drinking, it seemed most natural to normalize entomophagy through alcohol.
At the unveiling of bitters event, guests seemed to enjoy spirits infused with a hint of insect. Critters Bitters founders peg that to the experience:
Guests at the unveiling of Critter Bitters enjoyed cocktails crafted by a professional bartender. While they may have thought they were uncomfortable consuming insects, the guests loved the drinks.
You might have a chance to find out when Critters Bitters launch on Kickstarter later this month.
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