Magnificent Bastard

Thursday, November 21, 2024



Introducing The Magnificent Bastard Cocktail

Introducing The Magnificent Bastard Cocktail
A hundred years from now, will the iPad be known only as the second most revolutionary invention to make its debut during the first week of April 2010? We'd like to think so, but then again, we're still kind of drunk.

After seven weeks of pitting 32 cocktails against each other in head-to-head combat, we've finally got a winner: Bryan Swanson's Magnificent Bastard cocktail. See complete details.

We toast all who submitted entries, all who judged, and our sponsor KegWorks. Stay tuned for our next contest, which will, at the insistence of our synapses, involve coffee as well as alcohol.

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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Feedback? editor@magnificentbastard.com


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