Well, my entry to the Magnificent Bastard contest has made it through another round. It’s on to the Elite Eight, where I’ll be squaring off against Sean Zimmer. Here’s his cocktail:
Sean Zimmer’s Magnificent Bastard
2 parts Alberta Premium Rye Whiskey
2 parts Drambuie
1 part Cointreau
1.5 parts fresh lime juice
Stir with ice 10 times clockwise, 10 times counter-clockwise. Drain into chilled martini glass. Repeat until Bastardized.
It certainly sounds interesting, a very unique recipe for sure.
What I really like about my recipe is that it has its roots in a very old, classic recipe native to DC: the Hong Kong.
The Magnificent Bastard Cocktail
1 oz Mezcal (Del Maguey Chichicapa)*
.5 oz Dry Vermouth (Dolin Dry)
.5 oz Sweet Vermouth (Dolin Rouge)
1.5 bar spoons Maraschino (Luxardo)
Stir all ingredients over ice. Strain into a chilled cocktail glass.
The Hong Kong is very similar – made with scotch instead of mezcal and with less maraschino. But the switch from whiskey to mezcal makes a huge difference in the flavors of the drink, while maintaining a great deal of complexity. The original Hong Kong reminds me a lot of the flavors and levels of a Martinez, while my recipe finds a similar citrus dimension with the fruity Chichicapa mezcal.
I expect the next round of judging in the contest to take place in the next couple weeks…stay tuned.