Magnificent Bastard

Friday, October 31, 2014

MBartender: Just Add Laphroaig

The MB
The MB
When Bryan Swanson invented the Magnificent Bastard Cocktail in 2010, there was some grumbling from some single malt scotch purists that mixing Laphroaig into a cocktail was fundamentally wrong. While we could kind of see their point at first, we couldn't after enjoying a few of these tasty, slightly smoky treats.

Now, nearly two years later, the February 2012 issue of GQ says, "any cocktail joint worth its Boston shaker is working the smoky stuff (i.e. single malts such as Laphroaig) into drinks."

While they recommend something called Penecillin, try the MB instead:

2 oz Bulleit bourbon
1 oz Berentzen Apfelkorn
1/8 oz Laphroaig 10-year scotch
2 dashes Angostura bitters

Combine all ingredients in a mixing glass filled with ice. Stir vigorously for 20-30 seconds. Strain into ice-filled rocks glass.

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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