The Last Bastard
Near-equal parts of six things that shouldn't agree. They do.
13ozMug holds 13 oz of liquidCeramic or copper, for hot drinks and mules.Build
| gin | ⅔ oz20 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml |
| umeshu | ⅔ oz20 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml |
| Bigallet China-China Amer liqueur | ⅔ oz20 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml |
| fresh orange juice | ⅔ oz20 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml |
| fresh lime juice | 2 bar spoons10 ml |
| Dale DeGroff’s pimento aromatic bitters | 2 dashes |
Rescaled to your 1 oz30 ml pour. Written around ⅔ oz20 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around ⅔ oz20 ml.
Rescaled to your 2 oz60 ml pour. Written around ⅔ oz20 ml.
Shown as written. Your 2 ½ oz75 ml pour is too far from the ⅔ oz20 ml this one is built on.
Shown as written. Your 3 oz90 ml pour is too far from the ⅔ oz20 ml this one is built on.
Tools
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Method
- Add everything except the bitters to the tiki mug.
- Insert a swizzle stick into the mixture and fill the glass halfway with crushed ice.
- Use the swizzle method to mix the cocktail: put a swizzle stick between your hands, lower the swizzle stick into the drink, and quickly rub your palms together to rotate the stick as you move it up and down in the drink. When frost begins to form on the outside of the tiki mug, the drink is ready.
- Top the glass with more crushed ice and the bitters. Garnish with the dehydrated lemon wheel, fresh mint, dried, chile pepper, and allspice.
Mixology by Whiphttps://mixologybywhip.com/recipes/the-last-bastard
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