Magnificent Bastard

Wednesday, January 28, 2015

From the Shop ↷

Deadstock Girard 3700 Sunglasses

As worn by Bradley Cooper in American Hustle


300-Year Sterling Silver Buckle Belt

Built to look great forever — even if you live to 300


Disposable Letterpress Beverage Shields

Get some before we use them all up!


Signed Charge of the Unicorns Print

Ready to upgrade from that Renoir or Picasso?



clarks

Ask the MB: Crepe Soled Shoes in Winter

J. Shoes Mojave in Bark via J. Shoes, $145.00
J. Shoes Mojave in Bark via J. Shoes. $145.00.
Q: The other day you recommended J Shoes' mojave boots. I noticed they have a crepe sole and was wondering how these hold up in Wisconsin winters. I am interested in a different model with crepe soles for Philadelphia winters.
--Michael


A: Crepe soles were born on British soldiers fighting Rommel in the deserts of North Africa, then in 1950 Englishman Nathan Clark made them for civilians and called them "desert boots." These two facts are both strong hints about the wisdom of wearing them during Wisconsin winters, and intuitively we stow away our crepe-soled boots by Thanksgiving. But just to make sure we asked J. Shoes about it and here's what they said:
Crepe is a rubber latex material that changes with the temperature. It softens in the summer and gets hard in the winter, which means it can be slippery and dangerous on ice.
In our experience, the only footwear not dangerous on ice is a pair of skates, but while we want you in a pair of crepe-soled J. Shoes boots, leave the road slush and ice to footwear that's far more appropriate.

POURCAST

BETA

Sazerac

  • 3 shots rye whiskey (or to taste)
  • 1 sugar cube
  • Peychaud's Bitters
  • quarter shot of Absinthe
  • lemon twist

Soak the sugar cube with the bitters and place in the bottom of a highball glass. Mash with the back of a spoon (or muddler, which we hope has not been used to make a Mojito), add the rye whiskey and fill the glass with ice. Stir for about 30 seconds and then strain into another lowball glass that has been rinsed with Absinthe and filled about halfway with ice. Garnish with a lemon twist.


In-Depth Sazerac Coverage:

Ask the MB: Spring Cocktail Guide

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Sazerac

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