Move over cocktail shots, it's time to try the bone luge.

via Tasting Table:

“crab @boneluge'n w/ @jacobgrier @pwillen1 @tbrandis & @trinas”The butcher and the bartender rarely work together.

But a drinking ritual from Portland, Oregon, is forging an especially close relationship between beef and booze.

Brilliantly dubbed the "bone luge," the process is simple and, in true 21st-century style, has a Twitter tag and a Tumblr. Take a roasted marrow bone that has been split lengthwise, consume the marrow, and use the emptied furrow to channel wine or spirits into the luger's mouth. Odd? Most definitely. Delicious? Absolutely.

Since devising the luge with friends a little more than a year ago as a tequila-fueled joke, Jacob Grier has heard of lugers sledding at Bar and Kitchen in Los Angeles, Prime Meats in Brooklyn and Euclid Hall in Denver.

Portland's Metrovino, where Grier tends bar, recently added luge-friendly pairings to its menu, though Grier says he'll be surprised if the bone luge receives formal acceptance at many more places. "You're going into a nice restaurant and doing this slightly insane, highly inappropriate drinking ritual," Grier says.

Denver diners luge Manhattan shots; in other cities, options have ranged from reposado tequila to Madeira. But sherry is the big winner: Grier recommends Valdespino "Contrabandista" Amontillado because "sherry has a lower proof and a little sweetness," he says. "It plays really well with the marrow's meaty, fatty flavor."

This is one downward spiral we heartily sanction.

Pear Revolucion- @TeqRevolucion

1.5 oz reposado tequila (Revolucion)
.5 oz anejo tequila (Revolucion)
.75 oz Xante pear brandy liqueur
.5 oz lemon juice
3 slices brown sugar glazed oven roasted pear

Gently muddle pear with tequila. Shake all ingredients over ice. Be sure to fine strain, and will need to stir to keep strainer from getting clogged.

As National Margarita day approaches we thought we better get working on some new tequila cocktails to prepare for the challenge. We "worked' through tasting Tequila Revolucion's Blanco, Reposado, and Anejo. We tasted alongside a few other price comparable tequilas and time and time again, Revolucion proved to be favored by our tasters. Preferences within the portfolio were all over the board with the majority favoring the Blanco, though I found satisfaction in the Reposado and most notably the Anejo, which can certainly be reserved for sipping neat, as it is rich in agave but tamed by the oak with hints of vanilla and caramel. Roaster pear pairs particulary well with aged tequilas, and the carmalized brown sugar helps to further pull out smoky sweet notes of the agave pinas. The Xante pear liqueur works to bump up the sweetness for balance, and with a cognac base, is strong enough to stand with the rich tequila. The half ounce lemon juice is to cut through the richness and may need to be increased by a dash or two if the cocktail is too heavy.