Time Magazine’s Joel Stein wrote a piece on his experiences exploring meaty cocktails with The Modern Mixologist, Tony Abou-Ganim, who apparently creates drinks using “elk-bouillon”.
According to Stein, “In this meat-happy era, when diners serve bacon doughnuts and every menu item comes with an option of adding chicken, one cannot expect to consume alcohol without killing an animal. Fat-washed cocktails, as drinks with meat-infused liquor are called, are popping up at lots of swanky bars.“
Click for full story on “Cocktails for Carnivores: Drinks Infused with Meat” via Time.com.
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tags: bacon • cocktail • infusion • meat-infused • mixologist • modern mixologist • tony abou-ganim
Comments 
The Beer Wench | Tuesday, April 20, 2010
Two years ago, before the crazy bacon fad, I had a bacon margarita at The Fronterra Grill in Chicago (it has won restaurant of the year). It was made with bacon infused tequila. Then, it was a unique novelty. Now bacon infused drinks are popping up everywhere.
The best, though, is hands down the BACON BLODDY MARY. Breakfast in a glass.
#FTW
Phil | Tuesday, April 20, 2010
Dude, I am so making that meaty martini concoction we discussed in our kitchen. It’s on.
Katie | Thursday, May 6, 2010
My favorite is the PLT’s version of an old fashioned that uses bacon-infused bourbon and maple syrup instead of simple syrup….great stuff!
Katie | Thursday, May 6, 2010
Ugh, I meant PDT….fingers faster than brain.