I was talking to my 85 year old father and he told me he really misses his aunt jenny's "famous" lung blintz. I'd like to try and make it for him. Anybody have an old recipe? Is it even possible to buy lung meat? My father's side of the family were from Vitebsk, Belarus.
1.5 oz - San Simon
.5 oz - high proof rye
1 oz - Cocchi Storico
.25 oz - lemon juice
3 dashes - orange bitter
This is going to be the one I'm most excited to try on and understand. But I have to be honest, totally confused by this marketing/pre-release photo. The background is clearly a sunset/sunrise, not "moonlit waters"? Pretty shocked by how sloppy this is.
Never used Tinymight before. I just got the new black edition. It comes with one small dosing capsule (smaller than the standard Storz & Bickel Tinymight 2 capsule). Are we no longer supposed to use the standard capsules for the new/updated Tinymight 2? And where can we buy these new smaller ones?