In his new book “Semenology: The Semen Bartender’s Handbook,” author Paul “Fotie” Photenhauer details the benefits of bar tending with, you guessed it, human semen.
A follow-up to his first book, “Natural Harvest: A Collection of Semen Based Recipes,” “Semenology” is what Photenhauer describes as “the ultimate handbook for mixologists looking for ingredients that go beyond exotic fruit juices and rare spirits.”
In the book, Photenhauer provides semen storage and flavor enhancement tips, as well as plenty of deliciously titled recipes like the Macho Mojito, the Slightly Saltier Caviar and the Galliano Cum Shot. (We couldn’t make this stuff up.)
But why?
Photenhauer argues that the complexities of semen could be compared to those in wine or cheese, and that the ingredient adds a special “personal touch.”
“People eat all kinds of weird stuff,” Photenhauer told SF Weekly’s Anna Roth in an interview. “Eggs are the menstruation of chickens. Milk is the mammary excretion from cows. Semem is…at least it’s fresh and you know who the producer is.”
However, in his interview with the Weekly, Photenhauer was sure to cite the precautions.
“I would never eat or drink semen, cooked or otherwise, from someone I wouldn’t be willing to have sex with,” he said.
Check out Cooking With Cum for more.
Cheers!
