
http://www.guardian.co.uk/lifeandstyle/ ... ne-too-far" onclick="window.open(this.href);return false;
Here's a Meatequita:Is anyone else feeling queasy about the bacon-in-everything thing? I'll tell you what pushed me over the cured pork edge: the recently opened "meat bar" at Shaka Zulu in London, which serves a range of carnivorous cocktails including Bloody Bacons. These alcoholic fry-ups in a glass feature bacon vodka and crispy smoked bacon. And a skewer of soft cheese on the side.
A blend of tequila reposado infused with chorizo, vegetable juice, balsamic vinegar, smoked sea salt pepper and port, which is then served either straight up or with beef biltong strips and chorizo.



