The stinkbugs that Kim bought were frozen, and while it was easy to imagine a wiggle from a leg or antenna, they were decidedly deceased. He first tasted them frozen, and discovered that their flavor was almost nonexistent. “It kind of tasted like nothing, with a little bit of awfulness behind that, and then a touch of cinnamon coming in after that,” Kim says.
Combine all ingredients, mime shake, then shake hard with ice. Strain into a coupe glass. Garnish with Peychaud’s Bitters, a mint leaf, and a toasted stinkbug.
