Blood, Bones, and Bitters: Meat Cocktails Are More Than a Novelty
VinePair
APRIL 11, 2024
There, it is an appetite-whetting aperitif made with fresh beef consommé for what became an unexpected exploration of meaty drinking across Japan, a country that’s become an incubator for protein-forward mixology. ” Sekine devises seasonal, five-course cocktail omakase menus he calls “liquid cuisine” to four guests per seating.
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