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What’s the latest craze that takes the cake as far as bizarre palate pleasers? Cocktails made with semen. In his new book, “Semenology:  The Semen’s Bartender Handbook,” Paul Photenhauer discusses the benefits of adding semen to enhance beverages, reports the Washington Post’s Slate.

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Photenhauer, a semen connoisseur of sorts, describes his “new” addition as “the ultimate handbook for mixologists looking for ingredients that go beyond exotic fruit juices and rare spirits.” The book provides ways in which you can store semen and recipes on some real tasty zingers like Macho Mojito, the Slightly Saltier Caviar, and the Galliano Cum Shot. No, really.

But why does Photenhauer dabble in the mixology of semen?

The author explains that semen has a uniqueness about it that seems to enhance a recipe or drink.  “For me, it’s more of a fun twist to add to food, or in this case a drink. It adds a definite personal twist to it,” Photenhauer told SF Weekly.  “People eat all kinds of weird stuff,” Photenhauer contends. “Eggs are the menstruation of chickens. Milk is the mammary excretion from cows. Semen is…at least it’s fresh and you know who the producer is.”

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Photenhauer does not want folks to get it twisted, he is not a perv who goes around drinking semen by the bucket-load from strangers!  He told Roth, “I would never eat or drink semen, cooked or otherwise, from someone I wouldn’t be willing to have sex with.”

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