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:×
We've written about
We're sad to report that Makers and Riders is closing up shop. Regular readers know their
As recently as May Corey Lewandowski sported a sort-of-normally-sized flag pin. Yesterday in front of Congress he...
Note to our 6' 3" president: Go stand by Abe or Macron, not a 6' 2" prime minister!
Trump's height claim...
DEAL 1: In our MB Build series from earlier this year,
Got a style question? We're all ears. And antlers. Ask away.
If you know about something you think we should know about, let us know (so we can pretend we knew about it all along). Send a tip.