In Hindu culture, the cow is honoured as a symbol of unselfish giving. Everything that the cow produces, from its milk to its manure, not only has a use, but is also thought to have some sort of therapeutic value. So much so that even the cow’s urine is used for its medicinal properties.

The Rashtriya Swayamsevak Sangh (RSS), a Hindu nationalist organization in India, has taken it a step further and has begun production of a soft drink made from cow urine, which they have dubbed Gau Jal, or Cow Water.

As the Telegraph’s article, “India makes cola from cow urine“ reports, the RSS plans to produce a soft drink that will rival the likes of Pepsi and Coca-Cola.

The mixologists here at BarWhiz are always up for a challenge, as can be seen in some of our other gross out drinks, such as the Kopi Luwak cocktails and our Airag cocktail recipes. We figured Gau Jal shouldn’t be too much of a challenge, so have come up with 5 cocktail recipes with a cowey twist:

#1 – Billiard Bull

2 oz citrus flavored rum
3 oz gau jal
3oz red bull
lime wedge

Add rum to a highball glass filled with ice, squeeze lime wedges and drop into glass, top with equal parts Gau Jal and Red Bull and serve.

#2 – Vanilla Cow

1 1/2 oz vanilla vodka
1 dash Lemon Juice
gau jal to fill
lime wedge and mint sprig for garnish

Add vanilla vodka and lemon juice to a highball glass filled with ice, top with Gau Jal, garnish with a lime wedge and a sprig of mint, and serve.

Before going forward, here’s a little scene from Man Vs. Wild that
might make all this talk about urine seem a little less strange
and prepare you for the next cocktail named after Bear Grylls…

#3 – The Bear Grylls

1 1/2 oz gin
5 oz gau jal
1/4 tsp salt

Add all ingredients into a highball glass filled with ice and serve

#4 – Apple Wizz

2 oz apple brandy
4 oz apple juice
lime wedge
gau jal to fill
lime slice for garnish

Add apple brandy, apple juice, and juice from lime wedge to a chilled highball glass with ice, top with gau jal, garnish with a slice of lime and serve.

#5 – Golden Shower

1 1/2 oz whiskey
1/2 oz advocaat
1/2 oz simple syrup
1/2 oz lemon juice
gau jal
lime slice and mint leaves for garnish

Shake whiskey, advocaat, simple syrup and lemon juice in a cocktail shaker filled with ice, strain into a chilled beverage glass, top with gau jal, garnish with lime slice and mint leaves, and serve.

Thumbnail by Stefan Stegemann under CC-BY-SA License

Author: Corey Rozon

Kopi Luwak, also known as civet coffee, is one of the world’s most expensive forms of coffee. At nearly $160 per pound, this coffee is a treat only the well-to-do can afford to drink on a daily basis. But after finding out how this coffee is produced, one really has to wonder why anyone would like to drink this stuff every day.

The coffee comes from the Indonesian islands of Sumatra, Java, Bali and Sulawesi, as well as from the Philippines, where it is known as motit coffee, and East Timor, where it is called kafe-laku.

The gross-out part of this expensive drink comes from the way it is produced. Asian Palm Civet’s eat the coffee berries, pass the coffee bean, which are then harvested, washed, dried, roasted and brewed, finally to be sipped in cafes the world over.

We figure it can’t be all that bad, especially if you throw some alcohol in it, so we have come up with 5 traditional coffee based cocktails with a poopy twist:

#1 – B-50 Poo

1/2 oz of bailey’s
1/2 oz of kahlúa
1/2 oz of grand marnier
4 oz of freshly brewed Kopi Luwak
whipped cream and chocolate shavings for garnish

Layer bailey’s, kahlúa and grand marnier in coffee mug, fill with freshly brewed Kopi Luwak, top with whipped cream and garnish with chocolate shavings

#2 – Dirty Bowl Martini

2 oz of strong brewed Kopi Luwak
2 oz of vodka
1 oz of creme de cacao
dark cherries and chocolate shavings for ganrnish

Shake all liquid ingredients in a cocktail shaker filled with ice, strain into chilled martini glass, garnish with dark cherries and chocolate shavings, and serve.

#3 – Ring Of Fire

2 oz of 151-proof rum
1 oz of kahlúa
3 oz of freshly brewed Kopi Luwak
lemon juice and brown sugar for rim
pinch of cinnamon and nutmeg
whipped cream for garnish

Rim a glass mug with lemon juice and brown sugar, add 151-proof rum and light on fire. Swirl glass until sugars are caramelized, dd cinnamon and nutmeg, and pour in kahlúa and Kopi Luwak. Garnish with whipped cream and serve.

#4 – Montezuma’s Revenge

1 1/2 oz of tequila
1 oz of kahlúa
4 oz of freshly brewed Kopi Luwak
whipped cream and cinnamon for garnish

Add tequila and kahlúa to a glass mug, add freshly brewed Kopi Luwak, top with whipped cream and garnish with cinnamon.

#5 – The Poop Deck

1 1/2 oz of sailor jerry spiced rum
1/2 oz of vanilla liqueur
1 oz of strong brewed Kopi Luwak
1 tsp of simple syrup

Shake all liquid ingredients in a cocktail shaker filled with ice, strain into chilled martini glass, and serve.

Author: Corey Rozon

Putting insects in alcohol is not a new trend – Tequila anyone? However, many bars all over the world are now jumping on the entomophagy trend and making cocktails infused with insects, whether as part of the ingredients or just as a garnish.

Just take a look at the Artesian Bar, located in the Langjam Hotel in London. Their insect infused cocktail combines cognac, Japanese tea with roasted tarantulas and scorpions.

Then there is New York City‘s own White & Church. According to this New York Post article from last summer, White & Church now has a host of insect infused cocktails, such as their Blue Velvet, a tobacco-infused brandy garnished with scorpions.

I’ve never been to White & Church myself, so I cannot confirm if these insect infused cocktail rumours are true, but I did take a peek at their online cocktail menu, and sadly, not a bug in sight. Either they weren’t as popular as hoped, or it might also have something to do with their cocktail that included toasted honeybees as a garnish. For those in the know, there has recently been alarming news of honeybees suddenly dying off in large numbers.

If you were hoping to try your own insect infused cocktail, why not mix your own at home. Here is our take on 5 cocktail recipes with a buggy twist:

#1) A Drink Named Irving

1 oz crème de menthe (green)
1 oz crème de cacao (white)
1 oz vodka
6 roasted grasshopper legs for garnish

Shake all liquid ingredients in a cocktail shaker filled with ice, strain into chilled martini glass, garnish with grasshopper legs, and serve.

#2) A Mosquito

1.25 oz rum
12 mint leaves
12 mosquitoes
1 tbsp sugar
0.5 oz limejuice
2 oz soda

Place mint leaves and mosquitoes in bottom of glass, add crushed ice, rum, sugar, limejuice, and muddle. Top with soda, garnish with mint leaves, and serve.

#3) Barking Spider

1 1/2 oz tequila
1 1/2 oz Blue Curacao
3/4 oz dark rum
1 dash triple sec
1 dash sweet and sour mix
1 splash orange juice
roasted tarantula legs for garnish

Shake all liquid ingredients in a cocktail shaker filled with ice, strain into chilled collins glass, garnish with tarantula legs, and serve.

#4) June Bug

1 oz melon liqueur
1 oz coconut rum
1 oz pineapple juice
maraschino cherry and roasted June Bug for garnish

Add all liquid ingredients to blender filled with ice, blend on low setting, pour into highball glass, garnish with a skewered maraschino cherry and roasted June Bug, and serve.

#5) Glow-Worm

1 1/2 oz melon liqueur
1 1/2 oz peach liqueur
3 oz orange juice
3 oz pineapple juice
1 1/2 oz Blue Curacao
tequila worm for garnish

Fill a highball glass with ice. Layer ingredients in order of list without mixing. Top with Blue Curacao and float tequila worm on top.

Author: Corey Rozon

Lima, Peru is famous for, among other things, its frog juice. This ‘tasty’ juice made from Kermit, and about 20 other ingredients, is touted for its health benefits and can cure everything from asthma, bronchitis, sluggishness and even impotence. Word on the street is this is the “revenge drink” for ladies who just discovered their “prince” is a frog.

While typically made as a smoothie, many amateur bartenders around the world (not just in Lima anymore) are now adding a little bit of the sauce to turn this healthy frog juice into a cocktail. We’ve decided to update five classic cocktails by adding a froggy twist…

Frog Juice Cocktail Recipes:

Frog juice cocktail recipe #1) Mojito

1.25 oz rum
12 mint leaves
1 tbsp sugar
0.5 oz limejuice
2 oz frog juice

Place mint leaves in bottom of glass. Add crushed ice, rum, sugar, and limejuice, and muddle. Add frog juice and garnish with mint leaves and frogs legs.

1 oz vodka
1/4 oz grenadine syrup
1 oz gin
1 oz light rum
1/2 oz Bacardi® 151 rum
1 oz amaretto almond liqueur
1 oz triple sec
grapefruit juice
pineapple juice
frog juice

Pour all but the juices, in order listed, into a hurricane glass three-quarters filled with ice. Fill with equal parts of grapefruit, pineapple and frog juice, and serve.

1 oz light rum
1/2 oz crème de almond
1/2 oz triple sec
sweet and sour mix
frog juice
1/2 oz Myer’s® dark rum

Pour light rum, crème de almond and triple sec, in order, into a Collins glass. Almost fill with equal parts of sweet and sour mix and frog juice. Add dark rum, a large straw, and serve unstirred.

3 oz light rum
3 tbsp coconut cream
3 tbsp crushed pineapples
frog juice

Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a Collins glass and serve with a straw.

2 oz light rum
2 oz frog juice
Coca-Cola®

Pour frog juice into a highball glass over ice cubes. Add rum, fill with cola, stir, and serve.

See Also: Bars in Lima Peru

This Post in Featured on: Health Daily News

Author: Corey Rozon