JavaScript is not enabled!
For information on how to enable Javascript on your browser click here.

Mickey Finn

Name: Mickey Finn
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 20 ml Bianco/blanco vermouth; 5 ml Absinthe; 5 ml White crème de menthe

Difford’s Guide

Discerning Drinkers (6)

Measurements in:

Serves:

Keep screen awake

Ingredients
1 1/2 fl oz	Hayman's London Dry Gin
2/3 fl oz	Strucchi Bianco Vermouth
1/6 fl oz	La Fée Parisienne absinthe
1/6 fl oz	Giffard Menthe Pastille white crème de menthe

How to make

Glass

Photographed in an Urban Bar Alto Cocktail 17cl

Prepare

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

Method

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish

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

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Mickey Finn contains 161 calories

Alcohol content:

1.5 standard drinks
27.65% alc./vol. (55.3° proof)
20.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Bianco/blanc/blanco vermouth — Sulphur Dioxide/Sulphites

History

This cocktail first appeared, spelt "Micky Finn," in Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion.

This cocktail first appeared, spelt "Micky Finn," in Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion.

"Mickey Finn" is slang for a spiked drink laced with incapacitating drugs. The term originates from December 1903, when Chicago's Mayor Harrison revoked the licence of The Lone Star Saloon after its proprietor, Mickey Finn, was accused of using knockout drops to render drunken bar patrons unconscious. They would then be taken to a back room where they were robbed before being dumped in an alley. Victims would awaken from their stupor unable to remember what happened or how they came to be in the alley. Serving someone a drugged drink came to be 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.
Crosby Gaige, Cocktail Guide and Ladies' Companion, 1941