Comments on: The Fairbank Cocktail and the Pink Martini https://cold-glass.com/2013/05/30/the-fairbank-cocktail-and-the-pink-martini/ You can make these cocktails. Start right now. Sun, 25 Mar 2018 19:20:35 +0000 hourly 1 http://wordpress.com/ By: Doug Ford https://cold-glass.com/2013/05/30/the-fairbank-cocktail-and-the-pink-martini/#comment-111224 Sun, 25 Mar 2018 19:20:35 +0000 http://cold-glass.com/?p=7482#comment-111224 In reply to Craig Becker.

You know, I haven’t had a Fairbank for months, I think I’ll have one this evening. Thanks for the reminder.

]]> By: Craig Becker https://cold-glass.com/2013/05/30/the-fairbank-cocktail-and-the-pink-martini/#comment-111223 Sun, 25 Mar 2018 18:12:44 +0000 http://cold-glass.com/?p=7482#comment-111223 I am chasing down Creme de Noyaux for Pink Squirrels……….I am pivoting to a Fairbanks, how exciting?

]]> By: Doug Ford https://cold-glass.com/2013/05/30/the-fairbank-cocktail-and-the-pink-martini/#comment-9503 Fri, 31 May 2013 01:56:40 +0000 http://cold-glass.com/?p=7482#comment-9503 In reply to scotro72.

Never encountered Jacquins. I’d be delighted if you report back on the success of your experiment.

My estimate of a “dash” is… a moving target. Sometimes, the bottom of a barspoon. Sometimes, the contents of a medicine dropper… In other words, “a little bit.” I should do a professorial study of that sometime, but for now, it’s more of a sporting estimate. Not real helpful, I know… I’ll work on it.

Let me know how it comes out, and thanks for commenting.

]]> By: scotro72 https://cold-glass.com/2013/05/30/the-fairbank-cocktail-and-the-pink-martini/#comment-9500 Thu, 30 May 2013 23:24:28 +0000 http://cold-glass.com/?p=7482#comment-9500 Intriguing. I have an old bottle of Jacquins creme de noyaux that I grabbed from my grandparent’s dusty liquor cabinet a few months ago and haven’t used it for anything.
I guess I know what I’m mixing up tonight! Incidentally, I always second guess myself
with dashes. Aside from bitters, do you have a standard measure you equate with 2 dashes?
I know a lot of it is according to taste but I like to try the standard recipe first and then
adjust from there…

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