Magnificent Bastard

Thursday, September 3, 2015


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MB Feature: The Magnificent Bastard Cocktail

The Runners Up

These drinks did not win, but they're good enough to add to your cocktail rotation.

Matt Hamlin

Matt Hamlin's Mezcal Rob Roy (Perfect)

1 oz Mezcal (Del Maguey Chichicapa)
.5 oz Dry Vermouth (Dolin Dry)
.5 oz Sweet Vermouth (Dolin Sweet)
1.5 bar spoons Maraschino (Luxardo)

Stir all ingredients over ice. Strain into a chilled cocktail glass.



Xopher Hartman

Xopher Hartman's Sazerac Twist

1.5 oz bourbon (I used Jim Beam black label)
0.5 oz green Chartreuse
0.125 oz simple syrup
2 dashes Peychaud's bitters
orange peel (garnish)

Shake all liquid ingredients with ice in a boston shaker, then drain into a chilled rocks glass. Garnish with orange peel.



Carie L. Fuller

Carie L. Fuller's Spectacular Bitch

1/2 oz. Absinthe (Vieux Pontarlier)
1 1/2 oz. Plymouth Dry Gin
3/4 oz. Carpano Antica Sweet Vermouth
1/4 oz. St Germain Elderflower Liqueur
Full dash of Orange Bitters
Flamed orange peel garnish

Rinse cocktail glass with 1/2 oz. Absinthe
Chill cocktail glass
Pour Gin, Sweet Vermouth, Liqueur, and full dash of orange bitters into mixing glass over ice.
Stir for 20 seconds.
Cut fresh disk of orange peel with fair amount of pith.
Julep strain mixing glass into cocktail glass.
Flame orange peel above cocktail to release delicious, fresh, orange oil mist. Place in glass as garnish.


POURCAST

BETA

Southside (MB-Bastardized)

  • 2 oz gin
  • 1 oz fresh lemon juice
  • 1 sugar cube (or half teaspoon simple sugar)
  • soda water (if desired)

Place the sugar cube at the bottom of a lowball glass, add the fresh lemon juice, and mash with the back of a spoon. Fill two-thirds with ice and the gin and stir for at least 30 seconds. Add soda water, if desired, and give a quick stir. Garnish with a lemon wedge.


In-Depth Southside (MB-Bastardized) Coverage:

Ask the MB: Spring Cocktail Guide

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