A deeper look into the development of Everdeen 🔥When Kat and I started planning the event, I knew I wanted to create a drink that embodied strength and resilience for Women’s History Month. Look at the shit we’ve been through, and look at how we rise. A toast to her 🥂

Key words for this drink: Strength, resilience, masculine, feminine, fierce, warm. Designing it for scalability was a challenge, but every ingredient was intentional in this Old Fashioned twist. 🥃 @makersmark

Turning Taiwanese fried chicken into a garnish was a journey. It fueled me through late-night study sessions and breakups, so it had to be part of the story. The first concept felt more Prim than Katniss, and after long hours of testing, I scrapped the gel idea. But what I love about creativity is that aha moment that deep sense of knowing when everything clicks. I’m so glad I kept going. It only has to be meaningful to you—no external validation needed.

Preserving macadamia flavor was another battle. Tip: Room temp for 12 hours → freeze for 12 hours post-filter → straight to the fridge. Roast well, check your paste. (See photo.)

For my first trial, I did a quick infusion and left it at room temp. I was so surprised when the macadamia aroma disappeared overnight. Then I tried a double fat-wash, but it tasted completely different—not as “fresh.” The difference between single and double fat-washing was worlds apart.

Drink Recipe: 

• Maker’s Mark whisky, fat-washed with roasted macadamia nuts – 2 oz

• Macadamia oils are more delicate, and their flavor degrades faster than most oils I’ve used in the past. Here’s a method I developed to preserve the flavor for at least two days (my first trial only lasted six hours):

• Roast 10g of macadamia nuts at 110°F for 30 minutes, then crush them to release the oils.

• Roast 40g of macadamia nuts at 400°F for 5 minutes, then grind them into a fine paste.

• Combine 50g of macadamia nuts with 240g of whisky in a container at room temperature for 12 hours.

• Transfer to the freezer for another 12 hours.

• Filter.

• Maple syrup – 1 bar spoon

• Oak aromatic bitters – 3 drops

• Garnish: Crispy rice paper seasoned with Taiwanese fried chicken powder (to create volume, I stick two rice papers together with pink rice in the middle).