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I kind of do the opposite. I have one of those ice cube trays which makes the extra large cubes. So I'll just drop a big one of those in, and re-use it for a couple pours.Instead of doing the "splash" of spring water, I sometimes shrink a cube down to grape size and plop that in.
Now you need to make a variation called the nutty professor.Been playing with things and have come up with my own riff on this. I'm calling it the Nutty Gentleman.
1.5 parts walnut liqueur
1.5 part red vermouth (used Antica)
3 part bourbon (used Clyde's May)
dash of Piob's Aromatic Bitters (need to make your own or sub something in)
On the rocks. Nice.