Reports of invasive Giant Hornets on the west coast have driven some to drink, so why not quench those fears with a little hornet hair of the dog?  

Giant Hornet Wine Takes The Sting Out Of Insect Invaders

They say when life gives you lemons, make lemonade. Now that life's given us “Murder Hornets” – the overly (or is it?) sensationalist moniker given to newly-invasive Asian Giant Hornets – it would follow that one must make er, hornet-ade? Well yeah, pretty much! Double-yeah, it's alcoholic. Triple-dog-yeah, there's a recipe.

The traditional brew calls for only a couple of ingredients, which is good. On the other hand, one of those ingredients is “a large number” of live Murder Hornets and, as you might expect, you can't pick 'em up at Walmart. You could try BeeMart (a subsidiary of S-Mart, employer of the indomitable Ash Williams), but true aficionados of this ancient and powerful elixir go to the source: the forested hills and valleys of rural Japan.

Giant Hornet Wine Takes The Sting Out Of Insect Invaders

No doubt the thought of traveling to Vespa mandarinia's stomping (and stinging) grounds fills you with dread... heck, just the thought of air travel in The Time Of Coronoavirus is scary enough to begin with! But let's continue hypothesizing: assuming you survive your forest foray with your hide in one piece, big bag 'o buzzing giant hornets in hand, then what?

By the way, good luck charming the stewardess into letting you stow your creepy-crawly carry-on baggage in the overhead bin. Then there's the “dismayed” reaction Mr or Ms Friendly Customs Agent is sure to display upon your arrival.

Giant Hornet Wine Takes The Sting Out Of Insect Invaders

But we digress... the key is, the hornets must be alive at the time of alcoholic infusion as their final struggles involve the release of their stored venom into a clear liquor called shochu. Yeah, it does seem cruel in a way but hey, what a way to go!

So in a nutshell, you drown the hornets in booze. Actually, use a large glass jug – no way you're gonna squeeze more than one or two (very, very angry) hornets into a nutshell. The final step requires leaving the supercharged shochu – including the drowned hornets – to ferment for a full three years. At that point, pop the cork and knock yourself out! No doubt you'll enjoy the mother of all buzzes. (images via Simon Darwen, LINE, and Hiradate, hornet wine recipe via Oddity Central)

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