9 More Disgusting Cocktail Names
Recipe of the day
As you may well know, it doesn't take much more than a quick peek through the index of cocktail recipe books, such as Mr. Boston Official Bartender’s Guide or The Bartender's Best Friend, to realize just how bizarre and downright digusting some cocktail names sound.
Of course, a nasty-sounding name shouldn't necessarily put you off ordering a drink. Just consider drinks like the Corpse Reviver and the Monkey Gland — both beloved classic drinks you would be likely to see in many respected cocktail joints.
That said, for some of the other entries on this list, the mental images these names evoke are just a little too tough to swallow. (But, you know, if you're not too grossed out, we have recipes for all of them.)
This Victorian-era drink is a great way revive your spirits — that is, if the ghoulish image doesn't scare you off.
The name for this original creation stems from both the generous amount of tequila (fightin' liquor!) and its blood-red color (from the use of Campari). So before you shake one up, make sure you have a package of frozen peas handy.
Somehow, the pink, rubber top of a pencil doesn't seem like the wisest inspiration for a cocktail — unless, of course, you want to slip it to your least favorite teacher as a prank.
This "manly" cocktail is a potent combination of bourbon and gin, but honestly, it's a little tough to get past the mental image of whiskers in your drink.
Although the name recalls murky, polluted waters, it's actually refreshing. The gin-based cocktail was actually created by Ernest Hemingway, originally found in Charles H. Baker's Jigger, Beaker, and Glass.
Sure, it's a Halloween cocktail, but any drink with "bile" and "blood clots" in the name is enough to make you want to just switch to water.
Not the result of a plumbing problem, this fruity gin cocktail with melon and pineapple liqueurs probably got its name from its muddy brown color.
According to The Bartender’s Best Friend, this stinky-sounding cocktail originated at Cobalt in New Orleans and mixes blue curaçao with melon liqueur.
Looking at the ingredients in this concoction sheds a little light on it's — er — unique name. The recipe calls for crème de banane, which presumably accounts for the "gorilla." Then, the use of light cream makes it "milk." Still, the mental image? Not so savory.
Be a Part of the Conversation
Join the Daily Meal's Community and Share your Thoughts