Blood, Bones, and Bitters: Meat Cocktails Are More Than a Novelty
VinePair
APRIL 11, 2024
Engaging the animal on a molecular level, he accents his Purple Perkin’s Punch with a tincture made from deer antler dissolved in phosphoric acid. At chef Tyson Cole’s Uchi in Dallas, the Texan izakaya previously experimented with a late night Whisky + Wagyu happy hour at its upstairs bar, Uchiba. breaks down deer even further.
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