Not to be outdone by the "Foie the Hell of It" cocktail at Portland, Oregon's Ox, the cognac-lovers at Las Vegas restaurant Andre's point out that they also serve a cocktail with fattened fowl liver. Eater Vegas brings word of Andre's "Marti Gras Martini," better known as the foie gras martini: The cocktail features foie, vodka, brandy, honey, and vanilla, and is garnished with a "seasonal" topping (sometimes, Oregon huckleberries, other times, shaved truffles). It also comes with a plate of four "accompaniments" to eat on the side.
It's not quite a full meal in a drink, but the savory combination sets guests back $18. For anyone interested in re-creating a foie cocktail at home, Andre's revealed the recipe, which calls for "just over 1 pound" of grade-A foie gras for six servings.