| With drink lists appearing as long as War and Peace, it’s pretty hard to break new ground these days. But a few good mixologists (fancy new word for bartender) are up to the challenge and have created some of the city’s funkiest beverages – perfect for a night of drunken truth or dare. |
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STK: New Meatpacking District eatery STK has created a cocktail that pays homage to the cobblestone streets AND serves as an after-dinner drink. The cobblestone sidecar ($13) combines B&B with cointreau and Godiva white chocolate and is served in a glass with a cinnamon Graham-cracker-crusted rim. |
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Tini's Ristorante Italiano: A white truffle martini? It’s the martini fit for a foodie. Peach and citrus vodkas are infused with white truffles and mixed with fresh mango and Grand Marnier and garnished with white truffle shavings for what could be NYC’s most expensive martini for four ($165, but it's 72 ounces). |
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Parea: Bloody Marys have long been considered hair of the dog. Parea’s cocktail known as the Bloody Lamb ($14) must be hair of the whole damn kennel. Fresh Bloody Mary mix is combined with lamb boullion for a brunch drink that can kick Mary’s rear end and is sure to knock the hangover right out of you. |
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Double Down Saloon: Couldn’t get enough bacon at breakfast? Double Down Saloon makes it so you can drink your bacon. The bacon martini consists of bacon-infused vodka made by marinating three strips of Tennessee bacon in vodka for 24 hours. The booze is then strained, shaken with ice, and served with a garnish of Slim Jim in lieu of an olive. Rightfully so, because there is nothing traditional, or kosher, about this martini. |
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Porchetta: All these too crazy for you? How about a simple margarita? You won’t find that at Brooklyn’s new pork haven Porchetta (241 Smith St., 718.237.9100). The house specialty is a Miele Margarita (miele is Italian for "pig"), a margarita on the rocks where bacon cracklings rim the glass. Here’s to Porky! |
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