{"id":188191,"date":"2025-04-16T15:12:38","date_gmt":"2025-04-16T15:12:38","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/a-forgotten-gin-cocktail-the-mickey-finn-is-silky-as-hell\/"},"modified":"2025-04-16T15:12:38","modified_gmt":"2025-04-16T15:12:38","slug":"a-forgotten-gin-cocktail-the-mickey-finn-is-silky-as-hell","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=188191","title":{"rendered":"A Forgotten Gin Cocktail, the Mickey Finn Is \u201cSilky as Hell\u201d"},"content":{"rendered":"


\n<\/p>\n

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Every day at <\/span>Whoopsie\u2019s<\/span><\/a> in Atlanta, the bartender on duty makes a selection from the annals of cocktail history to serve as the drink of the day. Each featured recipe is then recorded in a big Moleskine book, into which co-owner Tim Faulkner has been entering drinks for 15 years. The book serves as both an archive of the recipes and an easy way for any Whoopsie\u2019s bartender to recreate a previously featured drink for customers who come in asking for one.<\/span><\/p>\n

<\/p>\n

Last year, bartender Jakob McCabe-Johnston selected the Mickey Finn as the drink of the day. The 1940s cocktail, which combines gin, dry vermouth, absinthe and cr\u00e8me de menthe, first appeared in Crosby Gaige\u2019s <\/span>Cocktail Guide and Ladies\u2019 Companion<\/span><\/i> (wherein the drink\u2019s name is spelled \u201cMicky Finn\u201d); McCabe-Johnston found it in a 1970s cocktail compendium called <\/span>Complete World Bartender Guide<\/span><\/i>.<\/span><\/p>\n


\n <\/p>\n

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\u2019 drinks so that he could rob them. That move came to be known as \u201cslipping someone a Mickey.\u201d Happily, drinking a Mickey Finn at Whoopsie\u2019s is a far more pleasant experience. Faulkner is quick to sing the cocktail\u2019s praises: \u201cIt\u2019s not as sharp or stingy as you would think with the botanicals in the gin and the absinthe,\u201d he says. \u201cIt\u2019s got an almost milky mouthfeel.\u201d<\/span><\/p>\n


\n <\/p>\n

Though the original recipe calls for equal parts gin, dry vermouth and absinthe, with just a touch of cr\u00e8me de menthe, <\/span>the spec at Whoopsie\u2019s<\/span><\/a> follows one of the bar\u2019s favorite ratios, 3:1:1:1, with the gin in the lead spot. This turns the cocktail into something of an improved Martini, wherein the expected gin and vermouth are joined by flavorful herbaceous modifiers.<\/span><\/p>\n<\/p><\/div>\n

\n

For the gin, Faulkner favors Plymouth Navy Strength\u2014which he affectionately calls the \u201cquintessential chimney sweep gin\u201d\u2014in large part because the 114-proof expression can stand up to the drink\u2019s other elements. Faulkner believes that the job of vermouth, meanwhile, is as a lengthener. \u201cVermouth is the grits of the bottle world,\u201d says the Southerner. \u201cIt\u2019s a carrier for other flavors.\u201d He finds that Dolin does this effectively.<\/span><\/p>\n

<\/p>\n

In what is perhaps the greatest connection to the drink\u2019s eponymous inspiration, the absinthe provides an element of perceived danger that Faulkner likes to play up. \u201cIt\u2019s the intoxicating element that\u2019s supposed to knock you out,\u201d he says. In another reflection of the pared-down, classics-focused program at Whoopsie\u2019s, Faulkner reaches for what he sees as <\/span>the<\/span><\/i> classical expression of absinthe\u2014Pernod Absinthe Sup\u00e9rieure\u2014where fennel and anise dominate.<\/span><\/p>\n

<\/p>\n

There\u2019s a through line from the absinthe to the cr\u00e8me de menthe used at Whoopsie\u2019s, Giffard Menthe-Pastille. The latter French product, which has just a touch of anise along with big peppermint and spearmint flavors, amps up the herbal quality of the Mickey Finn and strikes the perfect balance between adding a pleasing weight to the drink while also not being a \u201csugar bomb.\u201d<\/span><\/p>\n

<\/p>\n

Though hard to categorize, the Mickey Finn is a spirit-forward drink that pleasantly surprises customers whenever Whoopsie\u2019s bartenders pull it out of their back pocket. Faulkner loves the flavor profile, but points to the drink\u2019s texture as its chief attribute. \u201cIt\u2019s silky as hell,\u201d says Faulkner. \u201cIt tastes like a pearl.\u201d<\/span><\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

Every day at Whoopsie\u2019s in Atlanta, the bartender on duty makes a selection from the annals of cocktail history to serve as the drink of the day. Each featured recipe is then recorded in a big Moleskine book, into which co-owner Tim Faulkner has been entering drinks for 15 years. The book serves as both […]<\/p>\n","protected":false},"author":1,"featured_media":188192,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12029],"tags":[8990,53682,55156,5225,14588,15030,3301,6046],"dealstore":[],"offerexpiration":[],"class_list":["post-188191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alcohol","tag-cocktail","tag-deep-cuts","tag-finn","tag-forgotten","tag-gin","tag-hell","tag-mickey","tag-silky"],"yoast_head":"\nA Forgotten Gin Cocktail, the Mickey Finn Is \u201cSilky as Hell\u201d - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=188191\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Forgotten Gin Cocktail, the Mickey Finn Is \u201cSilky as Hell\u201d - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Every day at Whoopsie\u2019s in Atlanta, the bartender on duty makes a selection from the annals of cocktail history to serve as the drink of the day. 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