“I got lucky,” bartender John Smillie of the Violet Hour confessed. Challenged by Griffin Benko of Lone Wolf to make a drink with whey, Smillie got a text from a chef friend of his who happened to have a fresh supply of the dairy by-product from making yogurt. (Whey is the liquid left over when milk has been curdled and strained—hence Little Miss Muffet’s curds and whey.) Not long after that, Smillie came across a second source of whey when the crew at neighboring Big Star made a batch of ricotta cheese, yielding a savory liquid quite distinct in taste from the slightly acidic yogurt whey.
All Work, No Pun
