Magnificent Bastard

Monday, January 22, 2018



Ask the MB -- The Sartorialist

Scott Schuman, The Sartorialist
Scott Schuman, The Sartorialist
Q: I see the MB as the smart ass, more web-savvy younger brother to The Sartorialist. How do you see The Sartorialist?
--Keska


A: You forgot drunker. And with the better name.

We've got nothing but love and admiration for Scott Schuman (The Sartorialist), though we do bring a different point of view to what it means to be a man. That being said, anyone who wears a pocket square like that is definitely someone to be reckoned with.

Ask the MB: The Sartorialist

Scott Schuman: One missed shave away from TTH?
Scott Schuman: One missed shave away from TTH?
Q: What is your opinion of the Sartorialist? It is a fashion blog that some of my friends recommended to me, and while I find a few of its entries to be MB-esque, I find many of them to be far too trendy and TTH. What is your opinion?
--Jon


A: We have nothing but respect and admiration for The Sartorialist. Especially because he's got excellent taste in women.

A lot of his observations and recommendations are too trendy and TTH because he's in Manhattan. Now, there's nothing wrong with The Big Apple -- a couple of us went there once on a field trip in 8th grade -- but being from Pulaski, WI we naturally provide a more carefree, understated approach to men's style. Maybe it's NTHE (Not Trying Hard Enough) for some, but we're confident that if you follow the advice given in these pages, when you're a grandfather and look back at the photographs that document your life, you can do so with beaming pride instead of asking yourself, "What the fuck was I thinking?"

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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