Carpe the Bone Marrow Luge at Libertine—Drink of the Week
Our last summer days are edging ever nearer and it’s nearly impossible to ignore that looming Labor Day. Now is the time to suck the marrow of life or, in the case of the bone luge at Libertine, eat the marrow and drink the whiskey in the waning summer light.
Ever since opening the door, this Uptown hot spot with the alluring rooftop has been charming eaters. The menu is filled with about seventeen different types of bacon in addition to some of snappy best fried artichokes I’ve ever had the pleasure of snacking on. Tim McKee knows how to run a kitchen and a restaurant (they don’t hand those James Beard Awards out to just anyone), but apparently he knows a little bit about how to cocktail as well. In the restaurant’s early days, he was the one often pouring these shots.
The drink list is written by Johnny Michaels, a legend in the local drink fixing business. The cocktails and mocktails are all creatively named, but the simplest drink doesn’t even require a bartender. Order the decadent bone marrow. Someone took great care in sawing those beef bones open and it’s only right that you free the interior from its shell. The marrow jiggles like a pair of thighs after a week at the Minnesota State Fair. Spread it on toast and savor that unctuous delight, spiked with a judicious amount of tartness from a little bit of lemon zest. Now is your moment. Seize this day. Lick that bone clean and put that sucker up to your lips. One shot of Rebel Yell bourbon there is no impending fall, no fading of the light – no, there is only tonight.
Posted on Thursday, August 28, 2014 in Permalink