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Reading: The Blood Menu
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  • Issue 17

The Blood Menu

When we think of blood relatives, we consider comfort food, handed-down recipes and sharing meals with our families. While these recipes don’t get too bloody—there’s no rare steak, blood pudding or haggis—we found inspiration in thinking about our lifeblood to create this scarlet-splattered feast. Recipes by Diana Yen. Photography by Anders Schønnemann. Styling by Mikkel Karstad and Sidsel Rudolph.

New York Ginger Sour

This crimson-hued cocktail mixes some of our favorite flavors: wine, whiskey and ginger, with a bright splash of lemon. Bloody good.

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This story is from Kinfolk Issue Seventeen

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