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Mickey Finn

After dinner/digestif · Classic/vintage · Nightcap/sipping

4.0 7 ratings

Favorite

Ingredients

1 1/2 oz Gin
2/3 oz Bianco/blanco vermouth
1/6 oz Absinthe
1/6 oz White crème de menthe

How to make

Serve in a nick & nora glass

Prepare

  1. 1 Select and pre-chill a NICK & NORA GLASS.
  2. 2 Prepare garnish of mint leaf.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 Garnish with mint leaf floated on the cocktail or pegged/stuck with spot of honey to the rim.

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Flavour profile

27.7% alc./vol. · 1.5 standard drinks · 161 calories

History

This absinthe-influenced Mickey Finn differs significantly from the anise liqueur-based original but is arguably more suited to modern palates.

The "Micky Finn" spelling of this cocktail's name first appeared in Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion. "Mickey Finn" is slang for a drink that has been drugged. The term's origin is traced to December 1903, when Chicago's Mayor Harrison revoked the license of The Lone Star Saloon. The proprietor, Mickey Finn, was accused of using knockout drops to incapacitate intoxicated patrons. These patrons were then taken to a back room, robbed, and left in an alley. They would awaken with no memory of the event. Serving a drugged drink became known as "slipping someone a mickey." THE MICKY FINN ⅓ part Dry Gin ⅓ part Pernod ⅓ part Dry Vermouth 1 teaspoon White Crème de Menthe Ice as usual and either pour into glass or drink from shaker.