This “tropical disco-tini” from Alfie Spears is garnished with a disco-appropriate flourish of edible glitter. “In the ‘70s ‘AFA’ was a popular signoff on letters, meaning ‘A Friend Always,’” explains Bon Voyage! bartender Maurice Brooks of the name. Versatile Fords Gin holds its own with kiwi-infused vermouth and spiced falernum, while a dash of orange flower water accents the gin’s botanicals. Adding a splash of olive brine transforms this drink into a “Dirty Friend.”
- 1 ½ ounces Fords Gin
- 1 ½ ounces kiwi vermouth (see Editor's Note)
- ¼ ounce falernum
- ¾ teaspoon Pierre Ferrand Dry Curaçao
- 1 dash orange flower water
Garnish: Edible glitter
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a Nick & Nora glass.
- Garnish with edible glitter.
To make kiwi vermouth, blend 1 peeled, sliced kiwi with 1 cup of Noilly Prat dry vermouth, then strain.