“The beverage was the color of hydraulic fluid and had spongy, bobbing, floating bits in it. It tasted of sour spit with an aftertaste similar to motor oil.” –Aftermath, by Chuck Wendig
I admit, based on that charming description, you might think I was mad to take on this particular drink. But I fell in love with the name, and couldn’t let it go. And if there’s one thing I’ve learned about descriptions of food during my time doing fictional cooking, it’s that sometimes, an unfavorable description just reflects the strangeness of the food to the person encountering it.
So, although described by some in less than glowing terms, this one-of-a-kind beverage is actually rather tasty, once you get accustomed to it. Strong in every sense of the word, it’ll take your mind off the unsavory types surrounding you in Ergel’s Bar.
Knockback Nectar first appeared in the novel Aftermath, which was written by Chuck Wendig and released in 2015.
Knockback Nectar Recipe
Prep: 5 minutes
Makes: 1 serving
- 1 oz. peaty whiskey
- 1/2 oz. molasses
- 2 oz. hot black coffee
- a few drops of sesame oil
- small pinch white pepper
Combine all liquid ingredients in a shaker, and shake together vigorously for several seconds. Pour into a serving glass, and once the oil has risen back to the top, sprinkle on a dash of pepper.