Now I’m not saying this is for everyone, and indeed I’m not entirely sure how I feel about it, but there’s a newish book out that may be interesting to the more adventurous among us: Semenology – The Semen Bartender’s Handbook. According to the back cover:
This is the ultimate handbook for mixologists looking for ingredients that go beyond exotic fruit juices and rare spirits. Driven by a commitment and passion for the freshly harvested ingredient, Semenology pushes the limits of classic bartending. Semen is often freshly available behind most bar counters and adds a personal touch to any cocktail. The connoisseur will appreciate learning how to mix selected spirits to enhance the delicate flavors of semen. The book provides useful tips that cover every detail of Semenology, from mixing and presentation to harvesting and storage advice.
One recipe, Heavenly Cognac, calls for “2 oz of the finest cognac you can afford,” and “1 tsp Semen.” Apparently aged cognac and young semen are best.
Queerty says, “Now, it’s one thing to like the after product of sex, and another thing to like the thing that fuels the sex, but to mix both? You’ve gone too far internet. Go sit in the corner and think about what you’ve done.”
Still curious after reading this?
Thank you to Frater Von Hohenheim for the tip!
