Magnificent Bastard

Friday, October 31, 2014

Steve Williams Takes the Low Road

Steve Williams Takes the Low Road
If we ever get around to writing The Magnificent Bastard Guide to Life, one of our foundational pieces of advice will read something like this:

It's easiest to take the high road when you're winning, so always take the high road when you're winning. That way, when you're faced with taking the high road in more challenging scenarios — and you should always take the high road — you'll have some experience to fall back on.

Surely, Steve Williams, Tiger Woods' caddie for 13 years and 13 major championships, could have used this advice on Sunday. After his new boss, 31-year-old Aussie Adam Scott, won at Firestone this weekend, Williams had this to say to CBS's David Feherty: "I've been caddying for 33 years and that's the best week of my life ... and I'm not joking ... honestly that's the best week of my life; I've caddied for 33 years, 145 wins now, and that's the best win I've ever had."

Now, it may be that Tiger Woods is such an awful person to work for that what Williams said was true: Winning the Bridgestone Invitational was actually better than winning the 2005 Masters (who can forget the chip-in on 16?), or the 2008 U.S. Open (possibly Woods' last major). But why shift attention away from your new boss on his big day, just to send out a subtle fuck-you to your old boss? Especially if it truly is the best week of your life? If you still have room for petty grievances in the best week of your life, then it's not the best week of your life.

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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