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Pig's Blood Cocktail Available for One Night Only at the Charleston

Reign in Blood
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YouTube/Chicago Reader

BUCKTOWN — When Craft Cocktail app co-founder Nandini Khaund made a drink with pig's blood as part of a challenge, she had no idea there'd be people clamoring for a taste of the Carrie-esque recipe.

Due to popular demand, she's bringing back her now-famous animal blood cocktail, Reign in Blood, for one night only Wednesday at the Charleston, 2076 N. Hoyne Ave., where it all began.

"I just think it’s hilarious," Khaund said of the idea that others would want to try the concoction, which was created on a dare from the Charleston's Kristin Wolfel and filmed by the Reader in March.

Khaund described the drink as "gamey" and then like "a slaughterhouse in my mouth" until she added La Colombe cold-pressed coffee and a few other ingredients to round out the flavor. 

 Nandini Khaund will be serving up the Reign in Blood cocktail Wednesday night at the Charleston.
Nandini Khaund will be serving up the Reign in Blood cocktail Wednesday night at the Charleston.
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Chicago Reader

Aside from the actual pig's blood, ingredients include blood orange juice, Combier Roi René Rouge cherry liqueur, creme de cacao, Averna amaro and Pig's Nose Scotch.

"As it stands, I was pretty happy with the drink," said Khaund, who's also part of local band aptly named Bloodiest.

She expects to procure about a pint of pig's blood from Rootstock chef Mike Simmons, but said she'd be surprised if even 20 people go through with their plan to drink the cocktail.

"I think its a novelty thing that people are excited about checking out," she said.

The drink itself requires just a spoonful of the blood, she said, and will likely cost $12.

Abby Titcomb, a brewer at Three Floyds Brewpub, will be spinning metal at the bar as Khaund whips up the drinks.

And to order one of the cocktails, you'll have to sign a waiver. In pig's blood.

In the Reader video, Khaund said her "heart was racing" after she drank some of the special ingredient. After Wednesday, she hopes no one else is curious about trying it out.

"I do not want to make it again," Khaund said.

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