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.
And contrary to what you may think, it wasn’t created just as a new way to charge hipsters a fortune for a shot of premium booze.
According to Portland Monthly Magazine, bone luge was born back in 2010, when a bartender, a beverage blogger and a cocktail enthusiast decided to “shoot tequila through a cow femur.” (I’m guessing there was a lot of high-end tequila consumed before that idea was dreamed up.)
The bartender was able to talk his restaurant into adding bone luge to the menu, and word spread. Now bone luging has become the new bar-thing-to-do from New York to LA.
So of course there’s now a website dedicated to bone luging. At boneluge.com, enthusiasts are urged to submit photos of themselves chugging from a giant bone. (I didn’t see any pics from weddings where the ice luge had been replaced by a bone luge, but I have $20 that says that’s coming soon.)
If you want to try bone luging yourself, Felicia Heaton of the Portland Local News has broken it down for you, into 5 easy steps:
And that past part seems to be key. Proving you’ve luged from the splayed bone of an animal is as important as the act of luging itself. It’s about as close as most of us will get to a victory drink from the skull of a vanquished foe.