Bacon, Not Stirred: Cocktails for Carnivores
Meat is no longer just what’s for dinner. Now, it’s what you drink, too. From veal to venison to foie gras, bartenders are finding ways to create cocktails with ingredients typically only found on the plate. In the age of experimental mixology and whole-animal dining, it seems no ingredient is off-limits. Here’s a look at some protein-heavy items on drink menus around D.C.
Graphic by Carey Jordan