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:×
Okay, this is it — our last deal of 2014. From now until December 19, when you buy a tie or belt, we're...
Here at MB HQ, it's that time of the year where our conversations turn toward the ever-worsening trend we describe...
Seriously, you're planning to get up at 5AM to stand in line and then slug it out with a bunch of coupon-clipping...
If you're a regular at our shop, then you may have noticed that we...
Earlier this year, while vacationing in California, we sampled some gelato made from
Got a style question? We're all ears. And antlers. Ask away.
If you know about something you think we should know about, let us know (so we can pretend we knew about it all along). Send a tip.