London Fog
3.6 26 ratings
Ingredients
How to make
Serve in a old-fashioned glass
- 1 SHAKE all ingredients with ice and strain into chilled glass filled with crushed ice.
Flavour profile
31.6% alc./vol. · 1.3 standard drinks
History
To be sipped slowly; as the crushed ice melts, dilution mellows this spirituous after-dinner digestive, with cleansing aniseed freshness washing over the gin's botanicals.
This adaptation comes from Lucius Beebe's 1946 book, In The Stork Club Bar Book. The recipe is preceded by this 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.