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 (65.0°brix, 2 sugar to 1 water rich syrup) |
Read about cocktail measures and measuring.
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:
There are approximately 136 calories in one serving of London Fog.
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