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Wednesday, January 28, 2015

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MB Cocktail Contest: Gary Cartwright vs. Chris Weigert

MB Cocktail Contest: Gary Cartwright vs. Chris Weigert

Gary Cartwright

Ingredients:
4-6 mint leaves
1 3/4 oz bourbon
3/4 Citronge or other quality triple sec
splash sweetened lime juice

Instructions:
Rip and lightly crush mint leaves in a shaker tin with spoon or whatnot, then add lots of ice, the spirits and lime. Stir well, until tin dews up, and strain carefully over ice, with a lime twist or wheel garnish.

Chris Weigert

2 1/2 oz rye whiskey
2 fresh raspberries
3 dashes grapefruit bitters
juice of 1/6 lemon (of your average small lemon slice)

Instructions:
shake all well with ice, allowing the berries to be crushed in the shaker. Double strain into a DOF glass filled with ice. Garnish with lemon twist and a small slice of grapefruit.

Winner: Gary Cartwright
Score: 5-0
Game Summary: Weigert's raspberries weren't enough sweet to balance the sour. Cartwright's drink kept going; we wanted to keep exploring. It's very well balanced with subtle notes from all the ingredients.

See the full tournament field

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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