At Whoopsie’s in Atlanta, the bartender selects a cocktail each day from history to feature, focusing on customer experience. Co-owner Tim Faulkner has meticulously kept a Moleskine record of these drinks for 15 years. One highlighted cocktail is the Mickey Finn, originating from the 1940s. It combines gin, dry vermouth, absinthe, and crème de menthe, carrying a chilling history. While the original calls for equal parts, the Whoopsie's variant improves the drink's profile with a favored ratio of 3:1:1:1, enhancing its taste experience.
"It's not as sharp or stingy as you would think with the botanicals in the gin and the absinthe," he says. "It's got an almost milky mouthfeel."
The drink is named after the turn-of-the-century proprietor of the Lone Star Saloon in Chicago, who was known to put incapacitating agents into his customers' drinks so that he could rob them.
The original recipe calls for equal parts gin, dry vermouth and absinthe, with just a touch of crème de menthe, but at Whoopsie’s, the ratio shifts to 3:1:1:1.
Happily, drinking a Mickey Finn at Whoopsie's is a far more pleasant experience.
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