Magnificent Bastard

Wednesday, November 29, 2023



Ask the MB: What is Up With You Guys?

Ask the MB: What is Up With You Guys?

Q: What's up with the lack of postings lately? You've had two so far for the month of September, which sported a grand total of five words. I've taken to reading the SB (who has 8 posts in the month, with more words than I care to count) just to have something to do while I'm supposed to be working. Am I right to be concerned?
—Tim

A: Our in-house masseuse thinks this has something to do with blockage of our third eye chakra. We think it has more to do with replacement refs, abundant tee times, and excessive MB Cocktail indulgence.

Whoever's right, we still have a lot to say — although never more than the SB — and will be back to a more regular posting schedule someday.

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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