Yesterday morning, the family and I drove up to Leland, Michigan, where, among other things, we sat around watching otters frolicking in the crystal clear water as we sipped big, cold drinks. The photo above is of one such drink. It’s called a Chubby Mary, and it’s the specialty of the house at a place called The Cove. It’s like a regular Bloody Mary, but with a dead fish bobbing around in it, next to the pickle spear and the lemon wedge. I don’t eat a lot of smoked fish, but I really enjoyed it… The reason I mention it tonight, though, is that it got me thinking about how, if I were to open a bar in Ypsi, I’d like to have a signature drink that involved a dead animal in some way. (And, yeah, I’m no longer a vegan.) The best idea I’ve had so far, I think, is for something called a Jive Turkey. It’s a pitcher of Pabst with a smoked turkey leg floating in it.
There were lot of bad ideas too. For several hours yesterday, I was thinking about using pickled opossum tails, either hollowed out as straws, or left whole as swizzle sticks. (Wouldn’t it be cool to see an olive or two impaled on a opossum tail?) I don’t know that I could find a reliable supply of tails, though. But, I suppose they could be reused. I’ve heard of a bar in the Yukon that serves a shot of whisky with the frostbitten toe of prohibition-era rum runner in it. The drink is called a Sourtoe. You just down the shot, swish the toe around in your mouth, and spit it back out, for the next person to use. (The original toe was unfortunately swallowed not too long ago. A replacement was soon acquired, though.)
I’ve also been thinking quite a bit about chicken feet. As it is, even though they’re popular in Asia, they’re pretty much ignored by the American food industry. I’m thinking that I might be able to change that, if I can just come up with the right drink.