Magnificent Bastard

Friday, December 19, 2014

Ask the MB: Heirloom Engagement Ring

Ask the MB: Heirloom Engagement Ring
Q: Dear MB: My girlfriend and I are about to be engaged and her mother offered us her heirloom diamond for the ring. My girlfriend loves the idea, but I've always thought it was the guy's job to buy his girl her engagement ring. Am I being too old-fashioned? Perhaps you or your spectacular counterpart have some insight? Thank you
-- Shane


Ed. note: We let the Spectacular Bitch handle this one.

A: Darling Shane,

While it is very MB of you to want to buy your lady an engagement ring, you may rest easy and follow the age-old golden maxim of engagement rings: If there's an heirloom to be had, you tap that shit.

Never, ever, ever, let a good diamond go to waste, chickadee. Also understand that mothers have a funny fixation about passing valuables to their daughters (as opposed to sons, who might marry a trollop who could trollop away with the goods), so you'll be granting your future mother-in-law a touch of peace.

You won't exactly be getting off scot free, because there's the small matter of putting that heirloom diamond into a setting, which your fiancee should choose and you should pay for. If the diamond is already in a ring and your lady likes it as is, you foot the bill for the tune-up, which includes cleaning, resizing, and a check of structural integrity with a reputable jeweler. Either way, if you have some cash left over after all is said and done, save it for a pretty bauble on your first anniversary.

Best wishes.

Love,

SB

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.


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