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Thursday, January 19, 2017


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MB Cocktail Contest: alex smith vs. John Dietl

MB Cocktail Contest: alex smith vs. John Dietl

alex smith

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

Instructions:
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

Instructions:
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.

Winner: John Dietl
Score: 5-0
Game Summary: Smith's drink looked good on paper. It even smelled good. But on the tongue it was flat and one note. Dietl's drink was light and refreshing, like water chestnuts in a stir fry. A very strong cocktail.

See the full tournament field

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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Sazerac

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