The bone luge -- which has emerged as something of a meme, with its own website where afficianados may document their drinking experiences -- is said to have originated in Portland, Oregon, in 2010.
According to the Portland Monthly:
It happened at the end of a long night in 2010. Metrovino bartender Jacob Grier found himself at the meat-centric E Burnside Street restaurant Laurelhurst Market, along with Ron Dollete, a noted LA cocktail blogger, and Paul Willenberg, a local drinks enthusiast. It was Portland Cocktail Week, which probably explains why the trio decided to shoot fine tequila through a cow femur. (The name “bone luge” references “ice luging,” a method for shooting vodka or other spirits.)
According to the "Bone Luge Manifesto," "top shelf aged spirits" are considered to be most suitable for luging:
Luge contents will of course be alcoholic and not something one would often shoot on its own. A shot of say, fernet, is perfectly fine on its own and involving a luge is counterproductive. Some of the best drinks to pour down a bone luge are precisely the things one would savor and never shoot. Madeira and sherry are among highly recommended. The first known documented bone luge was of a reposado tequila, which complemented the savoriness of the marrow. The luge is for top shelf aged spirits, ideally ones your father or grandmother would drink. Bone luging cocktails is largely unexplored territory.