Meat adds heft to cocktails

07/19/2010 | Atlantic Monthly, The

Cocktails flavored with meats and seafood date back to at least the 16th century, but are popular now as bartenders find they can add complexity to drinks through the addition of proteins. Alaska Distillery recently introduced Salmon Vodka, and Bakon Vodka has been launched by Black Rock Spirits.

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Atlantic Monthly, The

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