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Here are a few of the most vile shooters and cocktails your favorite bartender can serve up. Consider yourself warned.
The Cement Mixer – A mad scientist-style creation, the cement mixer uses the chemical properties of a fat and acid to create a texture that nature created as a warning to any who might consume it. By combining a shot of Baileys or other Irish cream liqueur with a hefty dose of lemon or lime juice, you create a disgusting curdled mass reminiscent of uncured cement. It's tasty, but there's no getting around the putrid texture. There's much debate as to whether the combination should happen in the shot glass or in the drinker's mouth so the brave soul can experience the curdling firsthand, but either way it's revolting.
-1 oz. Irish Cream Liqueur
-Juice of half a lime or lemon
Pour the liqueur into a shot glass and hold it in your mouth, followed by the citrus. Once they are both in your mouth, swish them around until well-curdled. You can also mix them in the glass before drinking for a visually impressive mess, byt you don't get to enjoy the sensation of the cream turning.
The Prairie Oyster – Another shooter that usually signals a quick end to a night, the Prairie Oyster mixes up bourbon, a raw egg and Tabasco. In the hands of a master mixologist this combination can actually become something delicious. As presented, however, with a hefty dose of hot sauce crushing any nuance and sweetness from the bourbon, and the viscous egg yolk sliding through the teeth and down the drinker's gullet to sit like a lead weight in the stomach, just begging to come back up, it crushes what little hope there was left of a nausea free evening.
-1 oz. bourbon (it really doesn't matter what kind you use)
-1 egg
-Several dashes of your favorite hot sauce
Drop all the ingredients together in a lowball glass and mix gently, so as not to break the egg yolk. The idea is to feel the solid mass as you drink it – as if it was an oyster shooter. Some people pinch their nose when they drink this, others try to down it as quickly as possible. But most end up tasting this drink twice no matter what they do.
The Liquid Steak – Meat in liquid form is never a good idea. Even though this drink contains no actual meat, most would agree the rule holds true regardless. Rum and Worcestershire sauce are combined in a lowball glass and actually taste remarkably like a bad steak, offering up all the funk of a poorly aged chunk of meat without any of the satisfaction of chewing on a hunk of the real thing. The molasses funk of the rum melds with the Worcestershire's umami flavor to offer up a cocktail that vegetarians and carnivores can agree on – this thing was not meant to be.
-2 oz. rum (again, the brand doesn't matter much, but aged rum works better and spiced rum should be avoided at all costs)
-2 oz. Worcestershire sauce
Mix the two together in a glass of your choice, chug it down and pray to keep it there.
The Motor Oil – Combining some of the strongest-tasting forms of alcohol available into a slurry that ends up looking as thick and poisonous as real motor oil definitely falls under the “seemed like a good idea at the time” category. Jagermeister, peppermint schnapps, cinnamon schnapps and coconut rum go together about as well as the GOP and Democrats these days. And like Congress, the resulting mix is more than a little nauseating. The spice and alcohol burn of the Jagermeister and schnapps are throat searing and ensure the drinker won't taste another thing the rest of the night. The coconut rum adds a touch of sugar that makes it seem like you're drinking literally sweet crude.
-.5 oz. Jagermeister
-.5 oz. peppermint schnapps
-.5 oz cinnamon schnapps
-.5 oz. coconut rum
Mix all the ingredients in a lowball glass or tumbler and drink it up. Fast or slow, the next day will likely be one of the worst of your life.
 

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were these drinks sponsored by AA ??? I think next time I feel the urge to drink I will just come back and read these again......
 

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I have heard of another drink called nuke waste which looks like it would actually glow in the dark, but I've never found a recipe for it.
 
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