If you are looking to add an extra "pop" to your cocktails..
In his new book "Semenology: The Semen Bartender's Handbook," Bay Area author Paul "Fotie" Photenhauer details the benefits of bartending with, you guessed it, human semen.
A follow-up to his first book, "Natural Harvest: A Collection of Semen Based Recipes," "Semenology" is what Photenhauer describes as "the ultimate handbook for mixologists looking for ingredients that go beyond exotic fruit juices and rare spirits."
In the book, Photenhauer provides semen storage and flavor enhancement tips, as well as plenty of deliciously titled recipes like the Macho Mojito, the Slightly Saltier Caviar and the Galliano Cum Shot. (We couldn't make this stuff up.)
But why?
Photenhauer argues that the complexities of semen could be compared to those in wine or cheese, and that the ingredient adds a special "personal touch."
So is the closing bartender responsible for "restocking" before he goes home? This reminded me of the classic scene from Hollywood Knights:
