Salford Fog
This cocktail is a refreshing Mancunian reinterpretation of two classic British gin-based drinks, combining gin, earl grey, elderflower, and honey to create a lightly floral and invigorating beverage. It is ideal for enjoying outdoors on a warm day. The recipe supports local producers by recommending a specific gin, but any well-balanced, citrus-forward dry gin will suffice.
Ingredients
For the earl grey syrup:
1 earl grey teabag
100g white sugar
For the drink:
37½ml dry gin (local recommended)
20ml elderflower liqueur (such as St Germain)
20ml earl grey syrup (prepared as below)
15ml honey syrup (prepared as below)
40ml apple juice
25ml lime juice
1 lime wedge, for garnish
Method
Begin by preparing the syrups. To make the earl grey syrup, place the teabag in a jug or mug and pour 100ml boiling water over it. Allow it to steep for about five minutes. Remove and discard the teabag, then stir in the sugar until fully dissolved. Transfer the syrup to a clean jar, seal it, and refrigerate for up to 10 days.
For the honey syrup, combine honey and 100ml water in a pan and gently bring to a simmer, stirring until the honey dissolves completely. Pour the syrup into a clean jar, seal, and store in the fridge for up to 10 days.
To assemble the cocktail, add all liquid ingredients into a shaker filled with ice. Shake vigorously, then double strain the mixture into a tall glass filled with fresh ice. Garnish with a lime wedge and serve.
