It's called Anty Gin, but it won't trigger an immune response. The Nordic Food Lab and Cambridge Distillery have developed a new flavor of gin that is infused with red wood ants (Formica rufa). Each bottle has the equivalent of 62 ants in it, which contain formic acid in their bodies. That affects the flavor of the gin:
Formic acid (the simplest organic carboxylic acid, with the chemical formula HCOOH) is a very reactive compound in alcohol, serving as an agent for producing various aromatic esters. Furthermore, many of their chemical pheromones are the same volatile molecules, which we perceive as aroma. Through distillation of these wood ants, we can explore the tasty universe of these naturally occurring molecules and reactions, capturing the flavours of this fascinating species.