How to Mix a 1960's London Fog
Sure, London Fog is the name of a well-known coat manufacturer, but it's also the name of a classic cocktail. A London Fog may not have the cocktail name recognition, as, say, a Vodka Gimlet, but it's an elegant classy drink that harkens back to the days of quilted-silk smoking jackets, ascots or cravats and cigarette holders. London's Flemmings Hotel (located on Half Moon Street,) serve the 1960's London Fog in their two restaurants, The Mermaiden and The Manettas.But we also recognize that while the main recipe here is the 1960's London Fog classic, other drinks share the name and we've put a couple under tips. Does this Spark an idea?
Other People Are Reading
Things You'll Need
- 1 oz. White Creme De Menthe
- 1 oz. Anisette
- 1 dash Angosturra Bitters
- cocktail shaker
- cocktail glass
- toast (optional)
- Welsh Rarebit (optional)
Instructions
-
How to Mix a 1960's London Fog
-
1
Place ice in a cocktail shaker.
-
2
Pour in Creme de Menthe.
-
-
3
Pour in anisette.
-
4
Add the dash of agosturra bitters.
-
5
Shake the cocktail shaker with the ingredients inside.
-
6
Use strainer to pour liquid into a cocktail glass.
-
7
Serve, as traditionally done, with a thin-strip of toast and Welsh Rarebit.
-
1
Tips & Warnings
Several bartender recipes dub this a "London Fog" -- 1 3/4 oz. of gin and 1⁄2 oz. of Pernod on frappéd style crushed ice.
A "London Fog Tea" is made thusly -- 2 cups milk. (2% or whole), 1 shot of vanilla syrup, 1 bag of Earl Grey Tea. Steam, do not boil milk, add syrup, put in tea bag and steep for two to four mins.
A "London Fog Punch" combines * 1 qt. Rum, light, 1 qt. Coffee and 1 qt. Ice Cream, vanilla stirred in a large punch bowl.
