London Fog

Difford's Guide
User Rating (8 ratings)

Serve in an

Old-fashioned glass

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and strain into chilled glass filled with crushed ice.

1 1/2 fl oz Rutte Dry Gin
1/4 fl oz La Fée Parisienne absinthe
1/12 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix)
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Review:

Sip slowly and as the crushed ice melts, so dilution mellows this spirituous after-dinner digestive with cleansing aniseed freshness washing over gin's botanical notes.

History:

Adapted from a recipe in Lucius Beebe's 1946 In The Stork Club Bar Book which is proceeded by the following notation:
"If, by reason of ill-advised research among the flagons the night before, scholarship has triumphed over discretion; if in a word the entire human person resembles nothing so much as what the author of this volume's first city editor, Norton Pratt of the Boston Telegram used to define as "a basket of busted bungholes," Burgess Meredith has a cure for it. It's called "London Fog".
London Fog:
1½ oz gin.
¼ oz Pernod's absinthe
Frappe brisky with shaved ice and serve while still foaming.
"

Nutrition:

One serving of London Fog contains 136 calories.

Alcohol content:

  • 1.4 standard drinks
  • 35.85% alc./vol. (71.7° proof)
  • 19.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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