{"id":345,"date":"2020-05-01T01:16:28","date_gmt":"2020-05-01T01:16:28","guid":{"rendered":"https:\/\/www.bizarrefood.com\/blog\/?p=345"},"modified":"2020-05-01T01:17:57","modified_gmt":"2020-05-01T01:17:57","slug":"sourtoe-cocktail-yukon-canada","status":"publish","type":"post","link":"https:\/\/www.bizarrefood.com\/blog\/sourtoe-cocktail-yukon-canada\/","title":{"rendered":"Sourtoe Cocktail (Yukon, Canada)"},"content":{"rendered":"\n<p>Produced in 1973, the sour toe cocktail has become a <a href=\"https:\/\/en.wikipedia.org\/wiki\/Dawson_City\">Dawson City<\/a> tradition, and it\u2019s exactly what it sounds like. An actual human toe that has been dehydrated and salted will be used to garnish a drink of your choice.<\/p>\n\n\n\n<p>There\u2019s a <a href=\"https:\/\/dawsoncity.ca\/sourtoe-cocktail-club\/\">Sour toe Cocktail Club<\/a>, and to become a member (yes, you\u2019ll get a certificate of achievement), the toe must touch your lips but not to be swallowed, though. The first toe ever used for the cocktail is said to have belonged to miner and rum runner named Louie Liken, who had his toe amputated because of frostbite.<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Produced in 1973, the sour toe cocktail has become a Dawson City tradition, and it\u2019s exactly what it sounds like. An actual human toe that has been dehydrated and salted will be used to garnish a drink of your choice. There\u2019s a Sour toe Cocktail Club, and to become a member (yes, you\u2019ll get a [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":347,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[60],"tags":[108],"_links":{"self":[{"href":"https:\/\/www.bizarrefood.com\/blog\/wp-json\/wp\/v2\/posts\/345"}],"collection":[{"href":"https:\/\/www.bizarrefood.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bizarrefood.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bizarrefood.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bizarrefood.com\/blog\/wp-json\/wp\/v2\/comments?post=345"}],"version-history":[{"count":2,"href":"https:\/\/www.bizarrefood.com\/blog\/wp-json\/wp\/v2\/posts\/345\/revisions"}],"predecessor-version":[{"id":348,"href":"https:\/\/www.bizarrefood.com\/blog\/wp-json\/wp\/v2\/posts\/345\/revisions\/348"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bizarrefood.com\/blog\/wp-json\/wp\/v2\/media\/347"}],"wp:attachment":[{"href":"https:\/\/www.bizarrefood.com\/blog\/wp-json\/wp\/v2\/media?parent=345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bizarrefood.com\/blog\/wp-json\/wp\/v2\/categories?post=345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bizarrefood.com\/blog\/wp-json\/wp\/v2\/tags?post=345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}