Magnificent Bastard

Monday, January 22, 2018



Ask the MB

Ask the MB
Q: Where'd you get that header picture with the girl and the string of lights?
—Taylor


A: We shot this near our office after hours, using our resident photographer and willing (and clearly able) staff members as models.

Which has us thinking: If you (or anyone you know) has any interest in posing for the Magnificent Bastard header shot, to be admired (and likely ogled) by thousands, be sure to drop us a line. Let magnificentbastard.com be your modeling launchpad. Blastoff! (We're 100% serious.)

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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