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 | Hayman's London Dry Gin |
| 1/2 fl oz | Triple sec liqueur (40% alc./vol.) |
| 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.
Alcohol content:
- 1.8 standard drinks
- 26.96% alc./vol. (53.92° proof)
- 24.9 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.
Join the Discussion
... comment(s) for Foghorn Cocktail
You must log in to your account to make a comment.