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London Fog Cocktail

London Fog Cocktail

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3 ratings

April 3, 2013


Marcy Franklin

This retro cocktail may not be a Manhattan, but it'll be a hit at all of the 'Mad Men' viewing parties.




Calories Per Serving

Related Recipes


  • 1 1/2 Ounce Beefeater Gin
  • 1/4 Ounce Pernod Absinthe


Put a martini glass in the freezer for 5 minutes to chill. Place all of the ingredients into a cocktail shaker filled with ice. Stir the mixture for 30 seconds and then strain into the prepared glass; serve immediately.

Nutritional Facts


Calories Per Serving128




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Snowy River Cocktail Decorating Recipes: London Fog

The London Fog is real treat as an aperitif or light brunch cocktail. Its design mirrors the misty fog of a traditional London winter's morning, but unlike those cold mornings, this cocktail will truly warm your insides. Made from Gin and Cointreau (Pastis is also often used) and then blended with lemon and egg white to provide this misty yet smooth taste and appearance, the Lemon Fog is a fun yet simple drink to make at home or in any bar. The drink may be served straight up or poured over crushed ice but either way serve in the 0 to -4 temperate range. With the sweet lemon flavor, Snowy River's jewels cocktail salt is a nice treat here but we recommend only a half-rim.

The London Fog – A delightful beverage to make at home

This London Fog recipe was also something new – we used to enjoy heading over to the hippest local coffee house and sitting among the urbanites working and reading at the high-top tables. Not during COVID!

Both Craig and I were crazy about this drink, so we figured out the recipe and successfully created ours at home!

  • One tea bag – Our favorite is Organic Earl Grey Supreme by Harney & Sons
  • 2 t or T Torani French Vanilla Syrup
  • Steamed Milk- We used our espresso machine by Breville.

Steep the tea in a large cup – only use about 1/2 cup of water. Add the teaspoons or tablespoons ( I use teaspoons, Craig loves tablespoons) of syrup to the milk before you steam. Steam the milk in a stainless steel pitcher. Pour into the cup with the teabag. Leave in the tea bag it enhances the flavor. Enjoy!

A colorful sunset from our deck. Photo: Gus Hubert Rocco can always boost my spirits!

Three Ways: Earl Grey Tea Cocktails

Earl Grey&rsquos distinctive flavor is owed primarily to bergamot, a type of citrus that&rsquos native to the warmer regions of Europe. The tea&rsquos trademark citrus-peel flavors are well-suited to cocktail mixing, whether it&rsquos to temper gin&rsquos piney personality or to enhance a simple vodka.

Bergamot Kiss
Beverage director Mary-Ellen Jones of Trentina in Cleveland offers a bright and floral option with the Bergamot Kiss. The recipe calls for lavender-infused simple syrup, which can be made by bringing 2 cups of water to a boil, then adding 3 Tbsp. dried lavender and 1 cup of sugar or honey simmer for 5 minutes, stirring to dissolve the sugar, then cool and strain before bottling (keep in the refrigerator for up to 1 week). She then mixes 2 oz. of gin with 1½ oz. of strong, cold Earl Grey tea and ¾ oz. of fresh lemon juice. Add ½ oz. of the lavender syrup and ½ of a fresh egg white (pasteurized if you prefer). Shake with ice until frothy and strain into a chilled coupe, with a twist of lemon peel as a garnish.

San Francisco Fog
Inspired by the London Fog (basically a tea-based latte), David Shenaut at Portland, Oregon&rsquos Raven & Rose pairs Earl Grey tea with the warming effects of pisco and steamed milk. Start by making a cardamom syrup: Bring 1 cup of cane sugar, 1 cup of water, 5 or 6 cardamom pods (lightly crushed) and 1 split vanilla bean to a simmer, stirring to dissolve the sugar. Cool, strain and bottle the syrup with the vanilla pod. Preheat a mug by rinsing with hot water, then add 1 oz. of pisco, ½ oz. of the cardamom syrup and 1½ oz. of double-strength Earl Grey tea. Steam 2 oz. of milk in a frothing pitcher (or simmer the milk in a saucepan over gentle heat while whisking vigorously) and add to the tea mixture.

The Three Castles
Nutty nocino and tea-infused vodka lace this autumn-rich drink from Patrick Brennan, bartender at Spiaggia in Chicago the restaurant&rsquos version has been modified for simpler at-home assembly. Steep 4 oz. of loose Earl Grey tea in a 750 ml. bottle of vodka for 5 minutes and strain. Mix 2 oz. of the infused vodka with ¾ oz. of nocino, ¾ oz. of fresh lemon juice, ¼ oz. of demerara syrup (1:1) and 1 fresh egg white (pasteurized if you prefer) in a cocktail shaker and shake without ice until frothy. Add ice to the shaker and shake again before straining into a Collins glass filled with fresh ice. Top with 1½ oz. of chilled soda water, stir and add a few drops of orange bitters.

Earl Grey. The only ingredient that can’t be substituted. Don’t make this recipe with black tea: is the earl grey that gives this drink its delicious bergamot flavor.

Honey. Honey makes the earl grey flavors stand out even more. If you don’t want to use honey, substitute it for a simple sugar syrup, maple syrup, or a vegan apple honey.

Milk. This milk tea is made with dairy milk. Almond and soy are my choices of plant-based milks for this recipe, if you’re looking for a dairy-free alternative. I love oat milk and coconut milk, but they compete too much with the earl grey flavor.

From Punch (

  • 2 cups bourbon
  • 1 cup brandy
  • 3/4 cup Jamaican rum
  • 1 3/4 cup Earl Grey syrup (1:1 earl grey tea: granulated sugar)
  • 1 3/4 cup lemon juice
  • 1 2/3 cup whole milk
  • 3/4 cup half and half
  • Zest of one lemon (optional)
  • 1 dash vanilla extract (optional)
  1. Add all ingredients, except milk and half and half (plus lemon and vanilla, if using), to a nonreactive container.
  2. Combine the milk, half and half, lemon zest and vanilla over in a pot over the stove and heat to 180ºF.
  3. Add milk to the nonreactive container and allow it to rest for approximately 3 minutes.
  4. In a clean container, place a mesh strainer with a single thin layer of cheesecloth or coffee filter on top. Start the straining process by allowing the punch to pass through. Do not remove the curds—they help with the clarification. When you notice the rate of liquid passing through has slowed down, transfer the curd-filled strainer into a clean container.
  5. Add the contents from the other container to the top of the strainer and slowly top of until its completely passed through. It takes some time depending on the batch.
  6. Serve in a rocks glass over a large ice cube.
  7. Garnish with grated nutmeg.

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  • For Vanilla Simple Syrup:
  • 2 cups water
  • 2 cups sugar
  • 1 vanilla bean, split
  • For Rum Mix:
  • 1 (750 milliliter) bottle white rum (such as Ron Barcelo)
  • 2 tablespoons loose Earl Grey tea
  • 1 cup lemon juice from about 8 lemons
  • For the Milk Mix:
  • 2 cups whole milk
  • 2 cinnamon sticks
  • 7 whole cloves

For the Vanilla Simple Syrup: Combine sugar and water on medium heat until the sugar is dissolved. Remove from heat. Scrape seeds from vanilla bean into syrup and add scraped split pod. Set aside for 1 hour. Vanilla syrup can be stored in a sealed container in the refrigerator for up to 5 days.

For the Rum Mixture: Combine loose tea and rum in a glass container and allow to infuse for 4 hours at room temperature. Periodically shake the mixture so that it is thoroughly mixed. Strain through a fine mesh strainer and discard leaves. Rum can be stored in a sealed container in a dark, cool cabinet for up to 3 months.

In a large pitcher or bowl, add vanilla syrup to infused rum and stir well to combine. Add lemon juice and stir again.

For the Milk Mixture: In a medium saucepan heat milk, cinnamon stick, and cloves over medium heat, stirring occasionally, until it reaches 180°F (milk should be steaming with small bubbles beginning to form around the edges). Pour hot milk into the rum mixture.

Set aside until mixture curdles, about 30 minutes at room temperature. Strain the mixture through a fine mesh strainer lined with several layers of cheesecloth. Do not remove the curd while straining as it acts an additional filter. Discard curds. Milk punch can be stored in a sealed container in the refrigerator for up to 1 month. Strain again before serving if desired. Serve over ice.

What is Bergamot Extract?

Bergamot oranges are a beloved specialty citrus fruit. They’re a small orange originating from Italy’s Calabria region and thought to be a cross between a lime and a sour orange. Italy is still the largest producer of Bergamot Oranges today.

In Italy, the peels are pressed to yield a high-quality essential oil, which can be used for various purposes, from perfume to aromatherapy. Pure Calabrian Bergamot essential oil can be costly.

The Bergamot orange is primarily used for its rind, or zest, for its abundance of wonderful aromatic oils. Its essence is used to flavor Earl Grey tea and is also used in baked goods and marmalades.

That's the beauty of Earl Grey tea - it can be used in so many recipes, from cupcakes to cocktails.

You may not find the bergamot orange so readily in your local supermarket but you can buy Bergamot Oranges online from Melissa’s World Variety Produce. They are grown in Southern California.


I used a tea steeper to make my tea, but feel free to use whichever steeping method you prefer.

I used a milk frother to make my London fogs. With both an option for cold froth and hot froth, it’s a fantastic option for making iced lattes as well. You can also use a classic milk steamer attached to an espresso maker.

If you don’t have any special equipment for frothing your milk, you can always just warm the milk up in the microwave or in a saucepan. It’ll still taste delicious without the foam! You can also whisk the milk vigorously as it heats up to incorporate some air.

Watch the video: The Great Stink II - The Smog of London 1952. (January 2022).