We all love a good cocktail, but it’s easy to tire of the classics. There’s nothing wrong with a perfectly frosty, salted-rimmed margarita, or a warm-to-your-bones, cherry-topped old-fashioned, but sometimes, you just want something new. Something that makes you think. Something that, perhaps, gives you a chuckle. These are those cocktails.
Back in 2014, bartender Jason Brown of Chicago’s Kinmont restaurant and bar, concocted this cocktail after listening to a Werewolves of London lyric about a werewolf drinking a pina colada. His creativity sparked, and the “Werewolves of London” cocktail was born.
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Though Kinmont has since closed, this recipe lives on through the magic of the internet, being passed on and enjoyed by the most daring of drinkers out there.
Werewolves of London is a mixture of Bombay Dry gin, Pimms No. 1, pineapple juice, coconut syrup, and, of course, pig’s blood.
Camel Milk Cocktail (Abu-Dhabi)
Soy. Almond. Coconut. Cow’s. Goat’s. Why not camel’s?
About ten years ago, the Ritz-Carlton Abu Dhabi hired Mohammad Daoud, who would become the world’s first “Camel Milk Mixologist.” Daoud’s inspiration and creativity came from Ramadan – the holy month of fasting for all Muslims. “Because camel milk has a high level of protein and additional nutrients, it’s an excellent beverage to consume during Sohour, the meal taken prior to sunrise for Muslims fasting during Ramadan,” Daoud said at the time.
Since then, camel milk cocktails have spread online, fans appreciating the milk’s richness and many health benefits. We say, if you can use it to make a chocolate milkshake — why the hell not?
Karsk (Norway)
You know how in old-timey movies, there’s usually a loveable, flannel-clad, bearded old-timer who pours something from a “secret stash” into his coffee to “warm his bones?” – Well, that drink has a name. It’s Karsk. And in this case, that loveable character is probably from Sweden.
Traditionally, karsk is simply two parts vodka and one part hot coffee. Yikes. We’re not sure Karsk qualifies as an actual cocktail or not, but either way, it’ll put some hair on your chest.
Sauerkraut martini (Germany)
To be honest, we think this one sounds absolutely delicious. While it’s obviously a less-than-traditional way to enjoy one’s pickled cabbage, a “Krautini” does seem like it would satisfy that certain craving one gets for heavily brined foods and strong booze. If you’re one of those people who can’t get enough of that vinegary pucker, combined with the signature spicy sweet warmth of gin, this cocktail is probably for you. Just use sauerkraut juice instead of olive brine.
The Sourtoe Cocktail (Canada)
Apparently, in Canada it’s perfectly legal to serve human body parts on the menu. No questions asked. And in Dawson City, Yukon, you can order yourself a sourtoe cocktail at The Sourdough Saloon. The cocktail is a rite of passage of sorts and comes with one rule: “You can drink it fast. You can drink it slow. But your lips must touch that gnarly toe.”
The sourtoe “cocktail” is simply a shot of whiskey – usually Yukon Jack – garnished with one mummified human toe, generously supplied by the good people of a local amputation clinic.
14 refreshing Labor Day cocktail recipes for your backyard BBQ
Yummy summer cocktails to celebrate Labor Day
Labor Day is nearly here, summer's last hoorah. It's a bittersweet long weekend in which we say farewell to summer and hello to autumn. And preferably, we do that with some good cocktails in hand.
Before you get too worked up about the end of pool parties and sunblock, know this: Summer officially lasts until September 22. So, while the school buses and brisker evenings may say otherwise, you have every right to be your summer best for about another month. We can't think of a better way to do that than with these well-engineered Labor Day cocktails.
How to make a kimchi bloody mary, the best a.m. drink
There are many ways to make a bloody mary. Going the kimchi route is highly recommended
The bloody mary might be the least boilerplate drink out there. Sure, you can get the pre-made bloody mary mixes and just add some vodka, but often, the best versions are a little adventurous. Bartenders throw just about anything at the drink, from mezcal and whiskey to various condiments, spice blends, and literal towers of garnishes.
It's believed that the bloody mary was devised in 1921 in Paris, specifically at the New York Bar. Since then, the drink has gone on to become a brunch staple and has many popular spinoffs, from the bloody Caesar to the bloody maria. Bartenders guard their house-made mixes like a hawk, of the belief that they've cracked the code and made the perfect version of the drink.
Having thirsty friends over? Ready some big batch cocktails, but do so wisely, with this guide
Imagine, you invite friends to your place for a small get-together. Everyone brings a dish, but you are in charge of cocktails. If you are wondering how you can keep up with the demands of your thirsty friends, while also actually enjoying their company, the answer is the big batch cocktail.
Bars all over the world have used this technique for two reasons: Efficiency and consistency. Now, your home is no professional cocktail bar. You won't be slinging out hundreds of cocktails over the course of an evening (if you are, let's talk about that), so batching at home doesn't have to be as strict as it would be in that sort of business setting.
