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London Fog
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London Fog
Serve in an Old-fashioned glass
| 1 1⁄2 oz | Hayman's London Dry Gin |
| 1⁄4 oz | La Fée Parisienne absinthe |
| 1⁄12 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
Garnish: Lemon zest twist
How to make:
SHAKE all ingredients with ice and strain into chilled glass filled with crushed ice.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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:
Lucius Beebe, 1946
1½ oz gin.
¼ oz Pernod's absinthe
Frappe brisky with shaved ice and serve while still foaming.
Alcohol content:
- 1.2 standard drinks
- 31.61% alc./vol. (31.61° proof)
- 17.4 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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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”.