The Salford fog is a reimagining of two classic British drinks, the English garden and the London fog, but with a Mancunian twist. It brings together gin, earl grey, elderflower and honey in a refreshing, lightly floral cocktail that’s perfectly suited to drinking in the garden on a hot day. The recipe champions local producers, using Salford Distillery’s gin, but any well-balanced, citrus-forward dry gin will work.
Ingredients
For the earl grey syrup: 1 earl grey teabag, 100g white sugar. For the honey syrup: 100g honey. For the drink: 37½ml dry gin (Salford recommended), 20ml elderflower liqueur (such as St-Germain), 20ml earl grey syrup, 15ml honey syrup, 40ml apple juice, 25ml lime juice, 1 lime wedge for garnish.
Method
First make the syrups. For the earl grey syrup, put the teabag in a jug or mug, add 100ml boiling water and leave to brew for about five minutes. Remove and discard the teabag, then stir in the sugar to dissolve. Decant into a clean jar, seal and store in the fridge for up to 10 days.
For the honey syrup, simply put the honey in a pan with 100ml water, bring slowly to a simmer, stirring to dissolve, then decant into a clean jar, seal and store in the fridge, again for up to 10 days.
To build the drink, measure all the liquids into a shaker filled with ice, and shake hard. Double strain into a tall glass filled with fresh ice, garnish with a lime wedge and serve. This recipe serves one and was created by Lucy Bryant at Society, Manchester.
