Bars and restaurants across the country are serving fortified wine and spirits, paired with small bites, in a hollowed, roasted marrowbone.
Manhattan Luge
May 14, 2012 by Leave a Comment
Pete enjoying a truly great Manhattan Luge at the Extra Vigin Restaurant in KC.
Discovery Luge
May 12, 2012 by Leave a Comment
First there was the “Pickle Back” (taking a shot of pickle juice after a shot of whiskey). Then there was “fat washing” (adding meat to spirits, creating bacon vodka or short rib bourbon, for instance).
Now there’s a new drinking trend sweeping the bars and pubs of this cocktail crazy nation, and it’s called “Bone Luge.” And it’s exactly what it sounds like: Using the bone of an edible animal to funnel alcohol into your mouth.
[Bone Luge: Hot New Drinking Trend Or Just Plain Silliness — Discovery]
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