duewhaa: Does it count as improving the drink if you don’t add the bouillon cube in some shape/form? Isn’t this just making a totally separate drink?
continjew: “I think we can do better” Hopping on that binging with babish train.
CocktailChem: **[Full video](https://www.youtube.com/watch?v=-BjodRCv6n0)**
The “Thanks-tini” is the brainchild of Barney Stinson, and it’s not great. Can we make a version that he would describe as legend…wait for it…dary?
**Improved “Thanks-tini”**
* 1oz (30ml) of dry gin
* 1oz (30ml) of ruby port
* .5oz (15ml) of maple syrup
* .75oz (22ml) of fresh lemon juice
* 1 heaping barspoon of cranberry sauce
* 1 bunch of sage
Preparation:
* Add all ingredients except sage to a shaker tin with ice
* Shake for 15 seconds and double strain into a rocks glass over crushed ice
* Clap sage to release aroma and place into the drink
* Enjoy with good friends and family
nextstop_willoughby: Where’s the beef?
FishGoBlubb: Garnish with crispy fried turkey skin.
