Yes, I thinkee so-- with a very swet/sour kinda mix for it, too. My dad uses fresh mint from my parents' gardens, then covers the rim in sugar and dried mint. Oh holy God... ever since he took the bartending course, made an absinthe collection and turned one of the extra rooms into a bar, it's an assured professional, lovely drink when we go over. Yup yup, uhhuhuhhuhuhhuh!!
(no subject)
Date: 2007-01-07 08:37 pm (UTC)