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Friday, February 15, 2008

meat cock tails – She’s a vegetarian but she sure likes the bone

a little over a year ago, the Sunday Times featured a meat cocktail recipe. up until now, i’d only seen the use of flesh laden tipples in old cocktail books. but now, Pork margaritas were being served in brooklyn, and selling like hotcakes too. bacon-infused tequila in pork rind rimmed glass – ew. the fact that this occurred in the trendsetting city of brooklyn had me worried, for when brooklyn does something, new jersey follows suit. you know what that means: chicken daiquiris in applebees.

fast forward about a year… no chicken dacqueris at applebees yet, and the NY Times is again reporting on flesh. this time with an incredibly revealing piece on the business of meat. like the millions of cows that pass through its doors, this industry’s days are also numbered. YES!!! but, don’t worry flesh-hounds… it’s gonna take years. plenty of shell steak still to come, you’ll just have shell out a bit more for them. the article was written by a non-vegetarian and is therefore as unbiased as one can hope for. mark bittman simply reports the facts as they relate to the environment. no other industry issues (of which there are many) are discussed at length. it is such a truly enlightening read, especially if you are trying to “go green,” and i implore you all to consider spending your next free half hour doing just that. here is the link.

every bad girl likes a good sausage tipple. but sorry gals, these grade D cocktails are on the way out, so enjoy them while they last. meat is so last season… veggies are hot, flesh is not. enough redoric though, read for yourself about the uncanny medicinal power of a plant-based diet.

ONTO THE MEATY RECIPES:
cock-ale1.jpgmy fave, COCK ALE from “Old Time Recipes for Homemade Wines, Cordials and Liqueurs from Fruits, Flowers, Vegetables and Shrubs” by Helen S. Wright


bunny.jpgbunny22.jpgmad cow bunnies from “The Cocktails of the Ritz Paris” by Colin Peter Field.


meat31131.jpgBULLSHOT from AMERICAN BAR by Charles Schumann


squid2.jpgfrom the COMPLETE HOME BARTENDER’S GUIDE by SALVATORE CALABRESE


caviar.jpgCHILLED GINGER CAVIAR MELON MARTINI from death’s door spirits more on cruel caviar…


mad.jpg
INFUSED CHICKEN VODKA
from INFUSIONS OF GRANDEUR


bloody.jpgBLOODY MESS from IMBIBE MAG


bacon.jpgCRAPTAIL VIA CHOW


meattopper.jpghow about some meat stir sticks? add these pencil toppers to chop- sticks.


and last but not least, make your MEAT’TINI last longer…


mixed by Gwen-Intoxicated Zodiac





2 Comments »

  1. I like to throw some whiskey on all my favorite meats.

    Comment by Bullboy — February 16, 2008 @ 12:27 am

  2. that’s a sure sign of alcoholism.

    Comment by Gwen — February 16, 2008 @ 12:30 am

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