Bars and restaurants across the country are serving fortified wine and spirits, paired with small bites, in a hollowed, roasted marrowbone.
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.
Oh my god, why have I never thought of doing that? It is so perfect!