Blood, Bones, and Bitters: Meat Cocktails Are More Than a Novelty
VinePair
APRIL 11, 2024
Buried in its menu behind husk and nib fizzes and sours, the back-page Bologna Negroni features cacao-infused wine and Campari which wrestle with the weight of Bolognese sauce-infused vodka — all of it swirling around an ice block piled high with Parmigiano Reggiano. Deer barrel extraction at Copenhagen Distillery.
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