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.
From Thai breakfast soup to Israeli spreads and Bloody Marys in the West Village, these are the New York City brunches that finally converted a former brunch hater..
In my dissolute youth, I worked as a line cook in a hotel kitchen on Martha's Vineyard. Oh, how I loathed the brunch shift. Churning out a never-ending procession of yogurt parfaits and chocolate-chip pancakes, I wanted to dunk my head in the deep fryer by noon every Sunday. I even pitied the customers, who paid a premium for uninspired fare prepared by hungover, pissed-off cooks. Brunch? Fie upon it! The repast of brain-dead yoga moms.
But how age changes us. Now approaching forty, I'm something of a brunch maximalist. I once fancied myself an urban Viking, subsisting on pre-workout and nicotine by day and steak and whiskey by night. These days, I prefer nothing more than a lazy Sunday morning with my girlfriend in a sunlit dining room. Twin cappuccinos. Smoked salmon eggs Benedict. Tabasco-spiked Bloody Marys. A post-prandial stroll through the West Village. Why the hell did I shun such joys for so many years?
A meat expert's guide to buying better beef at the grocery store
If you've been to the butcher or the meat counter at the grocery store lately, you might have noticed it just seems to feel overwhelming. Today, there are endless meat choices and labels such as organic, grass-fed, prime, and choice, leaving shoppers confused and stressed. Are these just marketing terms, or are they labels that actually hold value (and should they affect how you shop?)
To help cut through the confusion, we chatted with William Eck III, the In-House Meat Expert at Verde Farms. A Le Cordon Bleu graduate and HACCP-trained food safety expert with more than 20 years of experience, including serving in a James Beard Award-winning kitchen, fine-dining chop houses and boutique butcheries, he brings whole-chain expertise to Verde Farms' commitment to organic, 100% grass-fed beef from pasture to plate. In this butcher's guide to buying better beef, Eck shares how shoppers can actually read a beef label, which cuts are worth the splurge, and his best butcher-approved prep tips.
Yellowstone Bourbon is releasing a limited edition whiskey finished in port wine casks
If you enjoy port-finished whiskeys, you'll love this new release
Yellowstone National Park is one of America’s most popular parks. At more than 2 million acres, it’s home to Old Faithful, Mammoth Hot Springs, and countless elk, bears, and massive bison. Recently, Yellowstone Bourbon announced the release of a unique new expression: Yellowstone Limited Edition 2026.
