Before we proceed, I’d like to apologize in advance to Jordana Rothman, Time Out New York’s food and drink editor who tweeted, “Food writers of America: Let’s all stop this bone luge thing before it starts shall we? Show of hands?”
I’m sorry, Ms. Rothman, but I must continue.
It seems that there is no item, large or small, that hasn’t been used as a vessel for drinking alcohol: Some like their beer in a boot and some prefer chugging out of a sculpted ice block.
But now, the latest vessel of alcoholic proportions is the bone luge. Willing participants eat the marrow out of the bone and then take a shot out of the bone.
There’s even a site dedicated to bone lugers everywhere, with their own manifesto: ”The bone must first be prepped for the luge. Ideally, one identifies a restaurant, orders the bone marrow, consumes it normally, and then informs the bartender that a bone luge will now commence. One must consume the marrow of the luge bone and one can reuse a luge as often as one likes that same night.” (Ice lugers, take note.)
Restaurants are jumping on board the trend by offering suggested pairings with the bones such as tequila, Madeira, or sherry.
Some might find this new trend gross, while others might run to the store to pick up a pound of bones. What do you think?