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.
We love the holiday cocktails from San Francisco’s Dirty Habit
Trendy San Francisco bar Dirty Habit has revealed its holiday cocktail menu
Holiday cocktails often lean toward the sweet and bright, but that isn't the only way to do a festive cocktail. At San Fransisco bar and restaurant Dirty Habit, located in the Hotel Zelos, they have a holiday cocktail list that's a little edgier than the usual -- keeping the fun and festive air, but making use of ingredients like spiced whiskey, ginger beer, and pomegranate liqueur.
The recipes include three festive specials that will be available from Friday, November 29 through December, but if you can't make it to California then the bar has also shared its recipes so you can try to recreate the drinks at home.
The whiskey sour cocktail: History, evolution, and different takes on the classic
Learn to make all these recipes of this historical drink
Even if you're a keen whiskey sour drinker, you might not know about the long history of the whiskey sour cocktail and how it came to be such an iconic part of the cocktail canon. But what is a whiskey sour? For over 150 years people have been enjoying this cocktail, which dates back to the 1860s, and it follows in the footsteps of the spirit and citrus combination that was commonly drunk in the British Navy by sailors looking to avoid scurvy by imbibing lemons and limes -- which is where Brits get the nickname Limeys from.
Finally, sugar and water were added for taste. At this point, the drink is probably starting to sound familiar. (Grog, the rum-based favorite of pirates across the seven seas, is made from the same components, substituting whiskey for the sugarcane-based spirit.) When it comes to the official record, there are three main points of reference for the whiskey sour. The first written record comes in the seminal 1862 book The Bartender’s Guide: How To Mix Drinks, by Jerry Thomas. The original recipe is below.
Original whiskey sour recipe
How to brine a turkey: Step-by-step tips from the pros
Looking to avoid a dry turkey? Brine the bird for a moist, delicious meal
If we’re all being honest here, the “turkey” part of Thanksgiving dinner tends to be the least impressive part of the yearly feast. That’s generally because turkey dries out easily and lacks the natural flavor of heartier meats like lamb, pork, and prime rib. So, on a typical Thanksgiving table, the turkey plays second fiddle to more interesting side dishes like mashed potatoes, yams, stuffing, and Brussels sprouts. Are you looking to take your side dishes to the next level? Try these smoked Thanksgiving sides.
However, enterprising cooks are always seeking ways to elevate the Thanksgiving turkey and turn it into a dish worth craving. For pro chefs, a tried-and-true solution to the flavorless turkey problem is “brining,” a pre-roasting process designed to seal in moisture and add touches of spices, herbs, and other seasonings.
