In Cocktail Challenge, mixologist Paul McGee of the Whistler was handed beef stock by Stephen Cole of the forthcoming Lincoln Park bar the Barrelhouse Flat. “He knows I’m a vegan and thought it would be funny,” McGee said. So he came up with a drink he called A Dick Move, using gelatin to make a rye-based jellied cocktail served in a cow femur a la bone marrow. Both he and photographer Andrea Bauer, a vegetarian, hazarded a taste. Their verdict: “This is sick.” Next up is Sterling Field of Sable Kitchen & Bar, challenged with nutritional yeast.