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A Refreshing Drink Garnished With… A HUMAN TOE?!

Photo by The Plaid Zebra

Kung akala mo, wala nang hihigit pa sa pagkacreepy ng Gilpin’s Family Whisky, stop right there. You probably haven’t heard of the Sourtoe Cocktail yet.

The Sourtoe Cocktail has been haunting people in Dawson city since 1973. And no, we’re not bluffing. It really is a human toe at the bottom of that drink.

Photo by LadyHobo

Dehydrated and salted to be preserved, the toe is used as a garnish for whatever drink it is you order.


They said that the original toe belonged to someone named Louie Liken who had it amputated after getting frostbit. For some reason, he decided to keep it in a jar of alcohol that ended up being found by someone called Dick Stevenson. Stevenson brought it with him to a saloon where he plunked it into the drinks of many unfortunate souls as a test of bravery.

The toe only lasted for seven years. The reason? A young man tried to break a Sourtoe record and ended up swallowing the toe. It was never recovered. Sad no?

Fortunately for the bar and unfortunately for its more sensitive patrons, several more toes were donated to continue the tradition.

Each toe had its own disturbing backstory.

The second toe was amputated because of a growth of corn that was impossibly to remove.

The third toe was lost to someone who suffered from frostbite and was lost after being accidentally swallowed by a customer.

The fourth toe was an anonymous donations that was later taken by a thief.

The fifth and sixth toes were both from a man who requested free drinks for his nurses.

The seventh toe was given anonymously and simply bore a message suggesting that it was accidentally cut off while the owner was mowing the lawn.

In 2013, new rules were enforced after a man deliberately swallowed the toe that was served to him

In 2017, the toe was stolen and later mailed back to the bar.

Phew. Kung akala niyo, wild na ang drinks with a preserved human toe, mas wild pala ang history nito.

And for the past 27 years, marami mang nagbagong recipes and rules, one thing remains the same, absolute and unbroken.

You can drink it fast, you can drink it slow—but the lips have gotta touch the toe.

By Kat Cabasan

Disgusting But True: This Whisky Is Made From Human Urine

Photo by Despoke

Ever thought about drinking something made from someone’s urine? No?

Then we can only imagine what was going through artist James Gilpin’s mind when he decided to collect pee from people and turn it into whisky.

Yes. I know. Just hearing about it makes you think, “Malakas ata ang tama ng taong ‘to.”

Pero how did this project happen and how did he achieve his desired results?

Large amounts of sugar is passed out by diabetic patients on a daily basis. So much sugar is excreted that the toilets they use regularly developed unusually big colonies of mold and bacteria that feed on it.

Photo by Healthline

And kung akala mo, processing urine into whisky is bad, you’d be surprised (and disgusted) where Gilpin found his inspiration.

Apparently, he got the idea after hearing about about a pharmaceutical company that collected the urine of elderly people and filtered it, removing chemicals from it and purified it into a concentrated form that can be sold in pharmacies.

Photo by Livemint

Yes. Binebenta nila ulit ang mga nakocollect nilang traces ng chemicals. Bongga!

Gilpin cleaned urine by letting it undergo water purification techniques and collected sugar molecules that formed into crystals. The crystals are then added to the mash used to create whisky in order to accelerate fermentation.

Photo by Wilderness Mastery

According its creator, the so-called Gilpin Family Whisky was conceptualized to make a statement about how serious diabetes is and the everyday problems that comes with it. He also wants people “consider this break from our genetic norms as a state of enhancement and not just an illness in need of constant attention.”

The creation was intended to be a public engagement piece and an educational tool.

Pero ikaw rin, if you think you are daring enough to ask for a taste of whisky with an infusion of human urine, you do you. We will try not to judge… too hard.

By Kat Cabasan

Pulutang Pilipino: Fear Factor or Inuman?

Photo by dreamstime.com

Alam naman nating chicharon, sisig, at iba’t ibang luto ng baboy ang kadalasang nakalapag  pag may inuman. Pero paano naman kung you’re feeling a little… adventurous.

Labas na muna ang exotic foreign dishes. Let’s try something a little closer to home and look around the Philippines for some particularly interesting dishes na ginagawang partner sa inuman ng mga tambay sa tagayan.


For those who are wondering what are kamaru/kamaro exactly? Crickets.

Photo by Grist

The crickets are cleaned by removing their wings, legs, and heads before cooking. According to those who tried this mildly disturbing delicacy, it tastes like a bitter-salty piece of shrimp.

Considered a snack in Kapampangan, it boasts of delivering a crunchy exterior that gives way to juicy interior once you bite into it. Though they are mostly served fried, they can also be prepared in several different ways like inadobo or gently boiled in soy sauce and vinegar.

June Bugs

Photo by Choose Philippines

June bugs or salagubang is usually fried and served as an appetizer or pulutan. Sometimes, people prefer them to be cooked like adobo and topped on rice. This treat is particularly popular in areas like Nueva Ecija.


Beetle larvae

Photo by Wattalyf

Called uok in Rizal, this ingredient is prepared like any adobo and then paired with rice and tomatoes. Some restaurants in Angono even has this as part of their menu!


Ant eggs

Photo by Alibaba

Ant eggs or abuos as the Ilocanos call it, is surprisingly expensive. Looking like some kind of seed, abuos are often sautéed in spices or prepared inadobo. Some particularly brave souls like to eat these ant eggs raw.

Stuffed frogs

Photo by Steemit

Frog legs are already well-known as a dish commonly prepared in less urbanized area. However, the Betute tugak dish from Pampanga is on a whole new level. Stuffed with ground pork and spices, the frogs are then deep-fried and served.


Photo by UPEPP-Beautiful Disaster

We’re not talking about domesticated mice here. Those are rodents that are potentially dangerous to consume or get exposed to.

Kung gusto mo ng pulutang daga, you need to get field mice. They are clean and free of the dangers house mice carry. Also, a lot of people from provincial areas are already familiar with the idea of cooking and eating them so you will find a lot of suggestions on how to prepare and cook field mice. What does these rodents taste like? “Lasang manok.”

By Kat Cabasan

Beer Baths: Enjoy Beer in a Totally Different Way

Photo by Revolution

Love drinking beer? Why not try to bathe in it too?

Photo by Bohemian Brews

That’s right.  Instead na inumin lang ang favorite mong beer, subukan mo namang maligo dito. Then, you can enjoy having it in two different ways, di ba? Winner!

But wait. Who does this anyway? Di ba sayang naman ang beer? Ano naman ba makuha mo sa paliligo mo dito? And is there any proof to these claims?

Beer bathing actually isn’t new. It was already around two thousand years ago, when ancient Egyptians and Romans considered it a necessary part of their beauty routine. They believed it made their skin smooth and evened out their skin tone.

In modern Europe, specifically in the Czech Republic and Germany, beer bathing is considered a method to remove toxins from the body. They also claim that it improves blood circulation and clears up clogged pores. As an additional step to aid the health, may beer spas provide a supply of beer to drink while soaking in a tub.

Photo by Kegerator Learning Center

Beer allegedly helps heal damaged skin cells. Barley, hops, and yeasts added in during beer-making is said to be abundant in polyphenols, compounds that have powerful antioxidant properties. Additionally, hops are known to calm the nerves so beer spas are highly recommended to those with anxiety or insomnia.

It is also said to be good for skin conditions such as eczema, contact dermatitis, pigmentary disorders, and skin infections. The same compounds that are considered good antioxidants are also shown to possess anti-bacterial and anti-inflammatory properties as well.

Beer is also reported to be a good weapon against blemishes and acne. So next time, bago ka tumagay, try mo munang ihilamos. Sikreto ng mga gwapo. 😉

Some people claim that beer baths reduces wrinkles, exfoliates the skin, and improves its elasticity. It also hydrates the skin and helps maintain a healthy pH balance. Barley contained in most beers have compounds that quickly and visibly encourages collagen production, leading to reduced aging signs and improved skin texture.

The warm, soothing water in beer baths opens the pores and loosens the dirt, helping the components in beer work its magic more effectively.

Photo by Pamper.My

And if you never tried shampooing your hair with beer, you should. Beer is actually known to condition your hair and give it volume. Just mix a cup of beer in your shampoo bottle and lather in into your hair. The smell goes away gradually as your hair dries so you won’t get any weird looks throughout the day.

The next time you crack open a cold one, think of the possible benefits you get from soaking in it instead. Easing stress and fatigue, beer baths are your escape to achieve complete mental and physical relaxation.

By Kat Cabasan

THE WAIT IS OVER, Mayochup to hit stores!


Yung “secret sauce” ni Jaleeby now available in squeeze bottles.

Related image

Its the classic mayo and ketchup combo, fancy sauce or if you’re from the Philippines, the secret sauce of the best fast food chain known to a Filipino used in their burgers. Now, by the end of September, Heinz would finally launched their Mayochup in stores such as Walmart in  the United States. Selling at $3.49 or P188.86 SRP.

Saan masarap kaya gamitin ang Heinz Mayochup?

  • burgers
  • fried chicken
  • chicken nuggets
  • Steak
  • vegetables
  • fried fish
  • sushi and maki
  • maski sa sinigang if youre up for it
  • i would gladly use some for adobo and lechon
  • but we believe it could go well with sisig
  • and chicharon
  • but would be awesome with Litsong Kawali

The list can go over and over, but one thing is for sure, Mayochup is here to stay. Cheers!

Nursing A Hangover? Grab A Bowl of Samgyetang

Photo by tradeKorea

Samgyetang is a chicken and ginseng soup from South Korea.  If you are a fan of Hallyu, you are probably familiar with it since samgyetang is a very well-known dish that is heavily depicted and mentioned in dramas and shows alike.

People trust it as the answer to health issues and discomfort. This is especially noticeable during the hottest days of the year in Korea when they need to recuperate from the harsh weather and cool down.

Entire restaurants brim with wary people in search of the soup. Entire lines take up the length of streets and curve around corners, waiting to get their turn to eat.

What is so special about samgyetang? Consisting of a whole young chicken is stuffed with jujube, garlic, sticky rice, and ginseng, it is boiled until tender and delicious. This is a dish that boasts a perfect balance between soft meat and tasty rice, completed by a rich, nutrient-laden broth.

Photo by Korea.net

South Koreans love this chicken soup. They seeking to slurp down a bowl of this goodness whenever they need to cool down, to recover from sickness, and to take advantage of its restorative properties for overall health.

How can it help you with your hangover? The hot broth alone assists with opening nasal passages, soothes the throat, and rehydrates the body.  

Not only does warm you up, it also settles an upset stomach and drives away headaches thanks to its heat. It also helps fight fatigue and stops the loss of energy while helping the body sweat out toxins.

And as previously mentioned, samgyetang is popular for its restorative properties. Many people believe that ginseng is the cure to everything.

The rest of the ingedients in samgyetang are packed with benefits. Garlic detoxifies the body, jujubes replenish water and satisfies thirst, and the chicken is rich in protein and important amino acids.

All in all, samgyetang is a perfect choice for an ailing body. Just what you need as a pick-me-up to chase away the aftereffects of the alcoholic beating your body took the night before.

By Kat Cabasan

NO CALORIE PULUTAN: Punasan ang Laway mo Please…


Table Napkin??? Maski Table cloth pa kukulangin…

You could actually drink while watching this video we found, and it may help you loose some poundage.

Or not, but it surely make your mouth water. What is it with seafood that makes anyone crave for it. The food they have here is so fresh you can almost taste it. Imagine drinking to this video, it would go best with beer. And since beer is filling, you don’t have to actually eat what you see so it doesnt add to your weight. This video is our NO CALORIE PULUTAN. Would you try doing this trick soon? Cheers!

Would You Dare Take A Shot Of This?

Photo by TipsyBartender

Crazy things happen when booze is involved. Pero kung ganito ka crazy, kakayanin mo pa ba?

Photo by Dailymotion


Nope, that’s not something a diseased person threw up.  It is a drink called Smoker’s Cough, which might as well be something someone’s byproduct, based on how it looks like.

According to survivors, downing a shot of Smoker’s Cough feels and tastes like swallowing down a shot of phlegm. The mayonnaise feels like a lump of slimy, warm mucus that slides down your throat. Yummy.

Why anyone would even consider making an abomination like this, we will never know. Kung may pinagdadaanan siya noon, sana dinaan na lang niya sa usapan. ☺ Hindi yung gagawa siya ng ganitong karumaldumal na bagay na maiisip natin sa mga susunod nating mga tagay. ☺ This is a crime against humanity. ☺ Last mo na yan. ☺ Wag ka na uli gagawa ng ganito. ☺

Anyway, if you are sick and tired of the elegant, great-tasting drinks everyone else is having, you want to dare yourself and your friends into making poor life decisions, try making your own Smoker’s Cough shot. Nobody will understand why you would want to experience drinking something like it but okay. Best of luck to you, unfortunate souls.

Photo by The Spirits Business
Photo by Inspired Taste

Simply pour some Jagermeister into a shot glass and squeeze a tablespoon of mayonnaise into the alcohol. That’s it.

Pro Tip: If you want your shot to be extra disgusting, just give it a couple of stirs and see how it transforms from an icky glass of alcohol and mayo into something that looks like it has been squeezed out of an overgrown pimple. Sexy.

By Kat Cabasan

Kongnamulguk: Ease Your After-Drinking Woes

Photo by Korean Bapsang

Thanks to their rampant drinking culture, Koreans have mastered a whole plethora of remedies to kick the after effects of alcohol and get them back on their feet.

In fact, many Korean food, mostly soups, provide effective and immediate relief. Such soups are called haejangguk or hangover soups.

One of these soups, Kongnamulguk, is a top choice as a post-heavy drinking meal.

What sets it apart from a lot of the hangover soups in Korea?

Photo by Kimchimari

Kung vegetarian ka or just someone who prefers something lighter, eto ang choice para sa iyo. Hindi kasi beef or chicken gamit tulad ng karamihan ng mga haejangguk.

Kongnamulguk is a deceptively simple dish that only requires basic ingredients: bean sprouts, water or dried anchovy stock, and salt. Put them all together and you are good to go!

Dahil sa simpleng preparation ng bean sprout soup na ‘to, it all comes down to having quality ingredients and technique to make the best tasting kongnamulguk.

But of course, some places try to upgrade their recipes to appeal more to customers.

For example, Jeonju-style soup is served with rice already in the broth and topped with wilted bean sprouts, kimchi, raw egg, and a heap of green onions.

Photo by Jeonju Hanok Village

Some restaurants also provide fermented salted shrimp alongside the bowl in case you like to add more flavor to your soup. Many restaurants lets you choose between a spicy and non-spicy variation of kongnamulguk.

How does this dish help you recover from your drinking binge?

Bean sprouts that have asparagine that supposedly metabolizes toxic alcohol by-products. Koreans also strongly believe that it has replenishing effect on the body and is a good source of vitamin C. They would even recommend eating a bowl of the bean sprout soup to hasten recovery from colds.

Aside from those benefits, if you are trying to watch what you eat, this is a good pick for you. Mababa kasi ang total fat and carbohydrate content nito so don’t worry and just dig in!

Now that you know what kongnamulguk has to offer, the next time you get that annoying hangover, try to head out to the closest Korean restaurant.

And don’t forget to tell us if it works on you! ☺

By Kat Cabasan

Haejangguk: The Hangover Cure Koreans Swear By

Photo by Tastemade

Korea is touted to have one of the biggest drinking cultures in the world. And with that, if they know how to have a good time, surely, they must know a thing or two about curing hangover?

Photo by SBS

Definitely.  At hindi lang nila alam kung paano maaalis ang hangover. Na-master na nila ito!

From energy drinks marketed exclusively for after drinking to special medicine for hangover to certain food that promises to take away your suffering and rejuvenate you, the Koreans have it all. Just take your pick.

But what remains as the most popular choice after a session of heavy drinking is the traditional haejangguk fare.

The word haejangguk literally translates into “hangover soup” or “soup to chase a hangover” and is accordingly one of the first things Korean look for an alcoholic spree.

For some people, haejangguk can also refer to all kinds of soup which they believe can help ease post-drinking discomfort. The piping hot soup, rich and flavorful, warms up the stomach and gives the nutrients needed for a well-needed boost.

One textbook explanation of the soup says it usually contains dried napa cabbage, congealed ox blood, vegetables, and beef broth. But you don’t always get the same thing.

Also, different regions in Korea base their interpretation of the soup on their preferred recipes. Seoul, for example, serves a soybean paste based haejangguk with bean sprouts, radish, cabbage, scallions, and coagulated ox blood in thick beef stock.

It can get confusing to ask for haejangguk and get a variety of answers in what is IN the soup. Kadalasan kasi, each place serves their own version of the soup, all with different ingredients and ways of preparation, so don’t be too surprised.

But regardless of what they decide to put in the soup, each bowl is guaranteed to take some of the discomfort off you.

So the next time you feel like having a fun drinking session with your friends, consider dropping by a Korean resto afterwards. You just might find a haejangguk waiting for you.

By Kat Cabasan