Garnish:
Lemon zest twist
How to make:
SHAKE (or stir) all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Rutte Dry Gin |
| 1/2 fl oz | Triple sec liqueur (40%) |
| 1/2 fl oz | Lillet Blanc (or other aromatized wine) |
| 1/12 fl oz | La Fée Parisienne absinthe |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
Review:
Triple sec sweetens dry gin with zesty orange while aromatised wine adds vinous notes. However, it's absinthe that sets this Martini-style cocktail apart. According to bartending convention, this cocktail should be stirred but I much prefer it shaken as when first served this gives the Foghorn a cloudiness that befits its name.
Variant:
History:
A riff on the Corpse Reviver No. 2 created in the noughties by Ryan Fitzgerald in San Francisco, USA. Absinthe is said to "give the drink an opalescence reminiscent of San Francisco's fog", hence this cocktail's name.
Nutrition:
One serving of Foghorn Cocktail contains 176 calories.
Alcohol content:
- 1.8 standard drinks
- 27.75% alc./vol. (55.5° proof)
- 25.7 grams of pure alcohol
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