The London Fog is one of Tris Fini’s favourite mezcal cocktails that they serve at Campari House in the UK. It’s a unique blend of flavours that show off the amazing earthiness of Montelobos Mezcal in a rare and captivating way.
London Fog
PREP TIME 15 min
INSTRUCTIONS
01
1.
Combine the mezcal, Campari, vermouth and Ancho Reyes in a jar with cocoa nibs. Let it sit for about three days to allow those rich chocolatey flavours to infuse.
02
2.
After three days, strain out the cocoa nibs through a coffee filter. You’ll be left with a wonderful, oily, chocolatey spirit that’s bursting with flavour.
03
3.
Pour 90 ml of your infused mixture into a mixing glass. Add ice and stir until well chilled.
04
4.
Strain into a rocks glass over fresh ice and finish it off with a twist of orange peel for a zesty aroma.
