Magnificent Bastard Cocktail Contest
WINNER
Bryan Swanson
4-1
see more
Classic w/ Twist

Christopher Null Laphroaig 10 Years Old Scotch whisky (for rinsing)
2 oz. anejo tequila
1/2 oz. grapefruit juice
splash of agave nectar

Rinse a cocktail glass with the Laphroaig and pour most of it out. Add remaining ingredients to an ice-filled cocktail shaker. Shake and strain into the prepared glass. Don't bother with a garnish.

Christopher Null Laphroaig 10 Years Old Scotch whisky (for rinsing)
2 oz. anejo tequila
1/2 oz. grapefruit juice
splash of agave nectar

Rinse a cocktail glass with the Laphroaig and pour most of it out. Add remaining ingredients to an ice-filled cocktail shaker. Shake and strain into the prepared glass. Don't bother with a garnish.
5-0

Bryan Swanson 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.
5-0

Bryan Swanson 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.
4-1

Bryan Swanson 5-0

Jeremy Beales 1/4 oz absinthe
3 oz Rhum Barbancourt 5 Star (8 year aged)
1 1/2 oz Domaine de Canton
2 dashes Angostura bitters
2 dashes Orange Bitters
Lemon twist

* Rinse a rocks glass with absinthe.
* Add remaining ingredients excepting lemon twist to a shaker full of ice and shake until cold.
* Strain into pre-rinsed glass and squeeze lemon twist over top. Rub lemon peel around the rim of the glass and drop into the drink.

Brian Lee 1 oz blended Scotch (I like Famous Grouse)
1/2 oz Cointreau
1/2 oz ruby Port
1/2 oz lemon juice
1/4 oz Benedictine
2 dashes orange bitters (I used Fee Bros. West Indian but Regan's would be just as good)

1) Mix all in a shaking tin.
2) Fill tin with ice.
3) Shake until your hands are numb.
4) Pour into a pre-chilled cocktail glass.
5) Garnish with a flamed orange peel (warm the peel with a flame to release the oils, rub it around the rim of the glass, then squeeze the peel so the oils spray through the flame and into the cocktail).

Bryan Swanson 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.
4-1

Bryan Swanson 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.

Michael Oakley 2 oz tanquery 10 gin
1/2 oz campari
1/2 oz st. Germain
1/4 oz luxardo maraschino liquor
1/8 oz orgeat
2 dashes Fee's barrel aged whiskey bitters

Stir with twice the amount of ice you usually use and garnish with an almond flake

Michael Oakley 2 oz tanquery 10 gin
1/2 oz campari
1/2 oz st. Germain
1/4 oz luxardo maraschino liquor
1/8 oz orgeat
2 dashes Fee's barrel aged whiskey bitters

Stir with twice the amount of ice you usually use and garnish with an almond flake
3-2

John Dietl 1.5 oz. London Dry Gin
0.5 oz. Bonded Apple Brandy
1 tsp. simple syrup (1-to-1 sugar to water)
4 drops Orange Bitters
1 lemon twist

1. Pour the Gin, the Apple Brandy, the simple syrup, and the bitters into a mixing vessel.
2. Stir with ice.
3. Strain into a cocktail glass.
4. Garnish with a lemon twist.
3-2

Isaac Blesener 3 shots rye whiskey*
1/4 shot simple syrup
Angostura bitters
1/4 shot Cognac**
twist of lemon

*Sazerac is my preferred rye for cocktails, but Jim Beam rye works well and is highly underrated.
**Choose a brand you can enjoy on its own. I prefer "fine Champagne" Cognacs (e.g. Hine VSOP, Hardy VSOP, Remy Martin VSOP), but Hennessy VS also works; don't use Courvoisier VS.

Stir together simple syrup with 3 drops of Angostura in the bottom of a highball glass. Add the rye whiskey and fill the glass with ice. Stir for about 30 seconds and then strain into a lowball glass that has been rinsed with Cognac and filled about halfway with ice. Garnish with a lemon twist.

alex smith 2 oz. Cruzan Single Barrel Rum (or other good quality gold rum)
.25 oz. Cane Syrup
.25 oz. Lemon Juice
.25 oz. Campari

Combine all ingredients, shake with ice & strain into cocktail coupe. Garnish with a wide lemon zest.

John Dietl 1.5 oz. London Dry Gin
0.5 oz. Bonded Apple Brandy
1 tsp. simple syrup (1-to-1 sugar to water)
4 drops Orange Bitters
1 lemon twist

1. Pour the Gin, the Apple Brandy, the simple syrup, and the bitters into a mixing vessel.
2. Stir with ice.
3. Strain into a cocktail glass.
4. Garnish with a lemon twist.
5-0

John Dietl 1.5 oz. London Dry Gin
0.5 oz. Bonded Apple Brandy
1 tsp. simple syrup (1-to-1 sugar to water)
4 drops Orange Bitters
1 lemon twist

1. Pour the Gin, the Apple Brandy, the simple syrup, and the bitters into a mixing vessel.
2. Stir with ice.
3. Strain into a cocktail glass.
4. Garnish with a lemon twist.

Classic w/ Twist

Dave 1.5 oz Bourbon
0.5 oz Maple Syrup
0.5 oz Lemon Juice
Lemon Twist for Garnish

To make this cocktail, combine the bourbon, maple syrup and lemon juice in a shaker glass 2/3 full of ice and stir. Once the drink is appropriately chilled, which will take about 15 seconds, strain into a martini glass. Use a zester to make your lemon twist, aiming for a medium width and a slight curve on the twist. Enjoy.

Ben Allen 2 oz rye whiskey (Rittenhouse bonded)
1/2 oz Cointreau liqueur
1/2 oz Jagermeister liqueur
2 dashes Angostura bitters

Stir all ingredients with cracked ice and strain into chilled cocktail glass. Twist lemon peel over glass and add as garnish.
3-2

Sean Zimmer 2 parts Alberta Premium Rye Whiskey
2 parts Drambuie
1 part Cointreau
1.5 parts fresh lime juice

Stir with ice 10 times clockwise, 10 times counter-clockwise. Drain into chilled martini glass. Repeat until Bastardized.
3-2

Matt Hamlin 1 oz Mezcal (Del Maguey Chichicapa)
.5 oz Dry Vermouth (Dolin Dry)
.5 oz Sweet Vermouth (Dolin Sweet)
1.5 bar spoons Maraschino (Luxardo)

Stir all ingredients over ice. Strain into a chilled cocktail glass.
4-1

Ben Allen 2 oz rye whiskey (Rittenhouse bonded)
1/2 oz Cointreau liqueur
1/2 oz Jagermeister liqueur
2 dashes Angostura bitters

Stir all ingredients with cracked ice and strain into chilled cocktail glass. Twist lemon peel over glass and add as garnish.

Sean Zimmer 2 parts Alberta Premium Rye Whiskey
2 parts Drambuie
1 part Cointreau
1.5 parts fresh lime juice

Stir with ice 10 times clockwise, 10 times counter-clockwise. Drain into chilled martini glass. Repeat until Bastardized.

Sean Zimmer 2 parts Alberta Premium Rye Whiskey
2 parts Drambuie
1 part Cointreau
1.5 parts fresh lime juice

Stir with ice 10 times clockwise, 10 times counter-clockwise. Drain into chilled martini glass. Repeat until Bastardized.
5-0

rodmitch 1 part each dark rum, tequila, sweet vermouth
1 squeeze of a lemon wedge
dash of bitters

pour over ice, shake, strain, and garnish with a lemon wedge

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

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.

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

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.
5-0

Matt Hamlin 1 oz Mezcal (Del Maguey Chichicapa)
.5 oz Dry Vermouth (Dolin Dry)
.5 oz Sweet Vermouth (Dolin Sweet)
1.5 bar spoons Maraschino (Luxardo)

Stir all ingredients over ice. Strain into a chilled cocktail glass.
4-1

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)

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.

Bill York 2 oz Herradura Silver Tequila
1 Tbsp St. Germain Elderflower liqueur
2 healthy dashes Angostura bitters
1 lemon twist

Add cracked ice to chilled mixing glass. Combine wet ingredients in the glass and stir for 30 seconds. Strain into a cocktail or highball glass or simply pour (ice and all) into a highball glass. Squeeze the twist and drop it in the glass.

Matt Hamlin 1 oz Mezcal (Del Maguey Chichicapa)
.5 oz Dry Vermouth (Dolin Dry)
.5 oz Sweet Vermouth (Dolin Sweet)
1.5 bar spoons Maraschino (Luxardo)

Stir all ingredients over ice. Strain into a chilled cocktail glass.
4-1

Matt Hamlin 1 oz Mezcal (Del Maguey Chichicapa)
.5 oz Dry Vermouth (Dolin Dry)
.5 oz Sweet Vermouth (Dolin Sweet)
1.5 bar spoons Maraschino (Luxardo)

Stir all ingredients over ice. Strain into a chilled cocktail glass.

Xopher Hartman 3-2

Xopher Hartman 1.5 oz bourbon (I used Jim Beam black label)
0.5 oz green Chartreuse
0.125 oz simple syrup
2 dashes Peychaud's bitters
orange peel (garnish)

Shake all liquid ingredients with ice in a boston shaker, then drain into a chilled rocks glass. Garnish with orange peel.
4-1

Xopher Hartman 1.5 oz bourbon (I used Jim Beam black label)
0.5 oz green Chartreuse
0.125 oz simple syrup
2 dashes Peychaud's bitters
orange peel (garnish)

Shake all liquid ingredients with ice in a boston shaker, then drain into a chilled rocks glass. Garnish with orange peel.
4-1

Xopher Hartman 1.5 oz bourbon (I used Jim Beam black label)
0.5 oz green Chartreuse
0.125 oz simple syrup
2 dashes Peychaud's bitters
orange peel (garnish)

Shake all liquid ingredients with ice in a boston shaker, then drain into a chilled rocks glass. Garnish with orange peel.
5-0

Xopher Hartman 1.5 oz bourbon (I used Jim Beam black label)
0.5 oz green Chartreuse
0.125 oz simple syrup
2 dashes Peychaud's bitters
orange peel (garnish)

Shake all liquid ingredients with ice in a boston shaker, then drain into a chilled rocks glass. Garnish with orange peel.

Heritage

Jeff Kuo 2 parts Cognac (Bache-Gabrielsen Hors d'Age if you can swing it)
1 part Green Chartreuse
1 part Elderflower (Thatcher's)

Stir ingredients over ice and strain into a chilled cocktail glass. Serve.

darin hanson 1 oz Lairds Applejack
3/4 oz Makers Mark
3/4 oz Domaine de Canton
3-4 dashes Fee Bros Whisky Barrel Bitters
1/2 Tsp Simple Syrup

Add ice and stir until chilled. Strain into a chilled cocktail glass and garnish with an orange twist.
3-2

darin hanson 1 oz Lairds Applejack
3/4 oz Makers Mark
3/4 oz Domaine de Canton
3-4 dashes Fee Bros Whisky Barrel Bitters
1/2 Tsp Simple Syrup

Add ice and stir until chilled. Strain into a chilled cocktail glass and garnish with an orange twist.

Todd Greeno 3 oz Canadian Whiskey (i.e.: Crown Royal or Canadian Club)**
1/2 oz dry vermouth
1/2 oz Dry Sack
1/2 oz Harveys Bristol Cream Sherry
4 dashes Angostura bitters

1. Combine all ingredients over ice in a shaker.
2. Cover & shake vigorously.
3. Strain into a chilled Martini Glass.
4. Garnish with an Orange peel curl.

** Variations: Substitute Scotch or Bourbon for the Canadian Whiskey.

Matt Konrad 2 oz Rhum Barbancourt
1/2 oz Gosling's Black Seal Rum
1/2 oz Cointreau
1/2 oz Cherry Heering
1/2 oz sweet vermouth
2 dashes Angostura Orange Bitters

Measure all ingredients into glass half of Boston shaker. Shake with ice. Strain into chilled coupe or martini glass. Garnish with a maraschino cherry and a redhead who can tie the stem with her tongue.
5-0

Bob Schmitt The key here is the quality/quantity of bourbon against the splash size of Roses and Cointreau. The bitters and cherry syrup are critical and cannot be left out. To dry it out, reduce quantity of vermouth.

In an Old Fashioned glass:

-2oz Bourbon, preferably Woodford's Reserve or Jim Beam Black.
-2 tbsp Dry Vermouth
-Splash Roses Lime Juice
-Splash Cointreau
-4 dashes, Angostura bitters
-1/4 tsp maraschino cherry syrup

Garnish with
-Orange peel, 3 inch curl
-Maraschino cherry
5-0

Chris Stanley 1 oz. Bourbon (a quality bottling such as Bulleit, Eagle Rare, etc.)
1/2 oz. Fernet Branca
1/2 oz. Domaine de Canton liqueur
1/2 oz. fresh Lemon juice
1/4 oz. Petite Canne Sugarcane syrup (sub. 2 Tsp 1:1 Demerara/Raw sugar Simple)
Lemon twist

1. Combine liquid ingredients in a mixing glass with plenty of ice.
2. Shake well (~15 seconds).
3. Fine-strain, up into a chilled cocktail glass.
4. Garnish with the Lemon twist.

Bob Schmitt The key here is the quality/quantity of bourbon against the splash size of Roses and Cointreau. The bitters and cherry syrup are critical and cannot be left out. To dry it out, reduce quantity of vermouth.

In an Old Fashioned glass:

-2oz Bourbon, preferably Woodford's Reserve or Jim Beam Black.
-2 tbsp Dry Vermouth
-Splash Roses Lime Juice
-Splash Cointreau
-4 dashes, Angostura bitters
-1/4 tsp maraschino cherry syrup

Garnish with
-Orange peel, 3 inch curl
-Maraschino cherry

Matt Konrad 2 oz Rhum Barbancourt
1/2 oz Gosling's Black Seal Rum
1/2 oz Cointreau
1/2 oz Cherry Heering
1/2 oz sweet vermouth
2 dashes Angostura Orange Bitters

Measure all ingredients into glass half of Boston shaker. Shake with ice. Strain into chilled coupe or martini glass. Garnish with a maraschino cherry and a redhead who can tie the stem with her tongue.
4-1

Matt Konrad 2 oz Rhum Barbancourt
1/2 oz Gosling's Black Seal Rum
1/2 oz Cointreau
1/2 oz Cherry Heering
1/2 oz sweet vermouth
2 dashes Angostura Orange Bitters

Measure all ingredients into glass half of Boston shaker. Shake with ice. Strain into chilled coupe or martini glass. Garnish with a maraschino cherry and a redhead who can tie the stem with her tongue.

Conrad 1 ounce of Simple Syrup
1 Egg White
Juice from a fist squeezed half of a lemon
2 oz of Bourbon
1 oz of Absinthe

Dry Shake (do not shake with ice) the ingredients and poor into a high-ball or a Pint glass filled with ice. Top off with ginger beer. Enjoy.

Carie L. Fuller 1/2 oz. Absinthe (Vieux Pontarlier)
1 1/2 oz. Plymouth Dry Gin
3/4 oz. Carpano Antica Sweet Vermouth
1/4 oz. St Germain Elderflower Liqueur
Full dash of Orange Bitters
Flamed orange peel garnish

Rinse cocktail glass with 1/2 oz. Absinthe
Chill cocktail glass
Pour Gin, Sweet Vermouth, Liqueur, and full dash of orange bitters into mixing glass over ice.
Stir for 20 seconds.
Cut fresh disk of orange peel with fair amount of pith.
Julep strain mixing glass into cocktail glass.
Flame orange peel above cocktail to release delicious, fresh, orange oil mist. Place in glass as garnish.
5-0

Carie L. Fuller 1/2 oz. Absinthe (Vieux Pontarlier)
1 1/2 oz. Plymouth Dry Gin
3/4 oz. Carpano Antica Sweet Vermouth
1/4 oz. St Germain Elderflower Liqueur
Full dash of Orange Bitters
Flamed orange peel garnish

Rinse cocktail glass with 1/2 oz. Absinthe
Chill cocktail glass
Pour Gin, Sweet Vermouth, Liqueur, and full dash of orange bitters into mixing glass over ice.
Stir for 20 seconds.
Cut fresh disk of orange peel with fair amount of pith.
Julep strain mixing glass into cocktail glass.
Flame orange peel above cocktail to release delicious, fresh, orange oil mist. Place in glass as garnish.
5-0

Carie L. Fuller 1/2 oz. Absinthe (Vieux Pontarlier)
1 1/2 oz. Plymouth Dry Gin
3/4 oz. Carpano Antica Sweet Vermouth
1/4 oz. St Germain Elderflower Liqueur
Full dash of Orange Bitters
Flamed orange peel garnish

Rinse cocktail glass with 1/2 oz. Absinthe
Chill cocktail glass
Pour Gin, Sweet Vermouth, Liqueur, and full dash of orange bitters into mixing glass over ice.
Stir for 20 seconds.
Cut fresh disk of orange peel with fair amount of pith.
Julep strain mixing glass into cocktail glass.
Flame orange peel above cocktail to release delicious, fresh, orange oil mist. Place in glass as garnish.
5-0

Carie L. Fuller 1/2 oz. Absinthe (Vieux Pontarlier)
1 1/2 oz. Plymouth Dry Gin
3/4 oz. Carpano Antica Sweet Vermouth
1/4 oz. St Germain Elderflower Liqueur
Full dash of Orange Bitters
Flamed orange peel garnish

Rinse cocktail glass with 1/2 oz. Absinthe
Chill cocktail glass
Pour Gin, Sweet Vermouth, Liqueur, and full dash of orange bitters into mixing glass over ice.
Stir for 20 seconds.
Cut fresh disk of orange peel with fair amount of pith.
Julep strain mixing glass into cocktail glass.
Flame orange peel above cocktail to release delicious, fresh, orange oil mist. Place in glass as garnish.

White

Akio Katano 2 oz dry gin (Junipero if you've got it handy)
1 oz sweet vermouth (let's be serious - Carpano Antica)
1/2 oz Averna Amaro
1 dash orange bitters (Regan's preferred)
1 dash Peychaud's bitters
1 lemon zest for garnish

1. Combine the liquid ingredients in a mixing glass filled with ice.
2. Stir for a good 20 seconds, until it's very cold.
3. Strain into a chilled cocktail glass.
4. Squeeze the lemon zest over the drink and drop it in.

Tom Brown 1 1/2 oz Haymann's Old Tom gin
1 oz Carpano Antica Sweet Vermouth
1 dash Kubler Absinthe
1 dash Fee Brother's Peach Bitters

Add ingredients together with ice in a cocktail tin and stir.
Strain into cocktail glass.
5-0

Tom Brown 1 1/2 oz Haymann's Old Tom gin
1 oz Carpano Antica Sweet Vermouth
1 dash Kubler Absinthe
1 dash Fee Brother's Peach Bitters

Add ingredients together with ice in a cocktail tin and stir.
Strain into cocktail glass.

William Whitfield Vodka (I use a grain vodka)
Sweet Vemouth (any brand)
Canton (Domaine De Canton)
Whole lemon (for the fresh juice)

fill shaker with ice
add vodka (50%)
add Vermouth (40%)
cut lemon in half and squeeze into shaker (some pulp is okay)
add a splash of Canton(10%)
shake (about 30 shakes...)
pour into martini glass
garnish with lemon twist

David McCabe 1.5 Oz Dry Gin
0.75 Oz St Germain Eldeflower Liqueur
0.50 Oz Fresh Squeezed Lemon Juice
Lemon Twist for Garnish

This is a very simple cocktail, which gives it great mass appeal. Combine the gin, the St. Germain, and the lemon juice in a shaker. Fill with ice and shake. Now shake some more. And a bit more. When it's too cold to shake, just give it one or two more good shakes. Serve it up in a martini glass and garnish with a lemon twist.

4-1

David McCabe 1.5 Oz Dry Gin
0.75 Oz St Germain Eldeflower Liqueur
0.50 Oz Fresh Squeezed Lemon Juice
Lemon Twist for Garnish

This is a very simple cocktail, which gives it great mass appeal. Combine the gin, the St. Germain, and the lemon juice in a shaker. Fill with ice and shake. Now shake some more. And a bit more. When it's too cold to shake, just give it one or two more good shakes. Serve it up in a martini glass and garnish with a lemon twist.

5-0

Phil Gomes 2.5 oz white premium cachaça
1 tangerine, peeled and sectioned
1/2 oz agave nectar
3 oz club soda

Muddle tangerine sections with peels. Add cachaça and agave nectar. Shake with ice. Strain. Add soda and stir.

David McCabe 1.5 Oz Dry Gin
0.75 Oz St Germain Eldeflower Liqueur
0.50 Oz Fresh Squeezed Lemon Juice
Lemon Twist for Garnish

This is a very simple cocktail, which gives it great mass appeal. Combine the gin, the St. Germain, and the lemon juice in a shaker. Fill with ice and shake. Now shake some more. And a bit more. When it's too cold to shake, just give it one or two more good shakes. Serve it up in a martini glass and garnish with a lemon twist.

Chris Gerber 3 parts Plymouth Gin
1 part High Proof Vodka (such as Red or Blue Label Stolichnaya)
1 part Dry Vermouth

Shake in chilled shaker over cracked ice, or stir, and strain into chilled cocktail glass, topping glass off with:

Fever Tree Tonic Water (1/3 a bottle, or about 3 oz)

and garnishing with a perfect MB's choice Lemon Twist
4-1

Chris Gerber 3 parts Plymouth Gin
1 part High Proof Vodka (such as Red or Blue Label Stolichnaya)
1 part Dry Vermouth

Shake in chilled shaker over cracked ice, or stir, and strain into chilled cocktail glass, topping glass off with:

Fever Tree Tonic Water (1/3 a bottle, or about 3 oz)

and garnishing with a perfect MB's choice Lemon Twist

Matthew 2oz Plymouth Gin
1/4oz Creme de Violette
1 Clementine Orange
Tonic Water to Taste

1. Pour the Gin and Violette into a pint glass filled with ice. Stir to chill.
2. Strain drink into a rocks glass with ice and top with Tonic Water. I prefer just enough to get bubbles throughout the drink.
3. Peel the Clementine Orange over the glass to release oils. Rim the glass with some of the peel. Skewer one wedge and place in the drink as garnish.


Great Cocktails Throughout History

Inventor of the Magnificent Bastard Cocktail to receive a $500 shopping spree courtesy of

KegWorks