Magnificent Bastard

Wednesday, November 26, 2014

Cocktail Color Changing Guide

Cocktail Color Changing Guide
Here at our Pulaski, WI offices the colors of the leaves are changing. Rather than focus on the leaves, let's focus on what's really important: the drinks you ought to have in hand at various stages as we head towards winter solstice.

A more complete Magnificent Bartender segment is coming next week, just in time for peak color.

(Pictured: The Sheboygan. And a superb pair of breasts. Recipe to follow. For each.)



cocktail color changing guide

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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