Somewhere in the old port, a Ramos Gin Fizz mingled with an Earl Grey Latte. The Montreal Fog is their love child. Nothing could be clearer. With London Fog–infused Gin 375, silky honey syrup, and a touch of orange blossom, this drink floats between rich indulgence and refreshing sparkle.
Created by Daniel Inniss
Ingredients
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1-3/4 oz London Fog–infused Gin 375
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3/4 oz Fresh lemon juice
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3/4 oz Honey syrup
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1 oz Heavy cream (35% M.F.)
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1 Egg white
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1 oz Club soda
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2 drops Orange blossom water
How to make it
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In a shaker, combine all ingredients except the club soda.
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Add 3 ice cubes and shake long and hard until the ice is completely melted and the texture is thick and frothy.
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Strain into a chilled highball glass.
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Let it rest for a few minutes until the froth sets and thickens.
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Slowly top with club soda for a gentle lift.
- Garnish with microplaned orange zest.
Infusions & Syrups
London Fog Infused Gin 375
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Combine 4 oz Gin 375 with ½ tsp loose-leaf London Fog tea (black tea with bergamot & vanilla).
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Infuse for 40 minutes, then fine strain.
Honey Syrup
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Mix 50 ml water with 100 ml honey in a saucepan.
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Bring to a gentle boil while stirring.
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Remove from heat, let cool, and store in an airtight container.
Pro Tips
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The “3-cube shake” melts slowly, creating the dense meringue-like head that makes this cocktail stand out.
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Serve in a tall etched highball glass for maximum visual impact.
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Swap the orange blossom water for lavender or rose water for seasonal variations.
