Magnificent Bastard

Saturday, December 20, 2014

Magnificent Bartender: Bronx

Magnificent Bartender: Bronx
Up here in northern Wisconsin we're already about at peak color (Negroni), so the Bronx recipe is a tad late, according to the official MB Cocktail Color Changing Guide. But for the majority of the country it's arriving in the nick on time.

For each cocktail in the series we're mixing two versions: one for the Poor Bastard and the other for the Magnificent Bastard.

Mix the Poor Bastard version and risk hanging out in the corner talking to some middle manager telling you about his cholesterol level.

Mix the Magnificent Bastard version and you're charming the pants off some babe with a great pair of collarbones.



Poor Bastard - Bronx

Poor Bastard - Bronx

2 part gin (Seagram's Extra Dry)

1 part sweet vermouth

1 part dry vermouth

1 part orange juice

Give this all a good shake and then serve in a low-stemmed martini glass, preferably not plastic, you rube.

MB - Bronx (aka 'Riverdale')

MB - Bronx (aka "Riverdale")

2 parts gin (Plymouth or Boodles)

1 part Cointreau

1 part sweet vermouth

1 part dry vermouth

1 dash orange bitters*

This should be lightly shaken, or aggressively stirred for those sporting a stick, and then served up. No garnish is needed, especially if you’re prone to spilling while staring a good pair of collarbones.

*MBartender reviews of orange bitters is in the works


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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