How to make the London Fog, a cocktail from a standout L.A. restaurant

It’s the end of April and there’s a lot on the horizon. Many upcoming holidays involve raising a glass, like Cinco de Mayo and Memorial Day Weekend. Following suit, we reached out to one of our favorite current restaurants for something to whip up at home.

Let’s start by saying we’re a bit biased. We love a Negroni. So when we were delivered a tasteful riff on the classic cocktail, we found it hard to resist.

This one comes to us from Tomat, one of the best Los Angeles restaurants at the moment. Read on for the recipe.

London Fog

A tea-focused riff on a Negroni, this is a great cocktail with plenty of flavor layers. Credit to Miley Aryucharoen at Tomat for the recipe. Keep in mind that this is a big batch cocktail recipe, so lower the ratios if you’re just making a drink for one.

Ingredients:

• 400 ml gin
• 400 ml sweet vermouth
• 400 ml Campari
• 50 grams Earl Grey Tea
• 300 ml whole milk
• Orange peel for garnish

Method:

1. Combine the gin, vermouth, and Campari (1.2 liters total) into a container/bottle, and add 50 grams of Earl Grey tea.
2. Steep for 6 minutes, then strain.
3. Measure out 900 ml of the infused mixture.
4. Separately, warm 300 ml of whole milk.
5. Slowly pour the infused cocktail into the warm milk (do not reverse this order).
6. Let the mixture sit and curdle for 10–15 minutes.
7. Fine strain the mixture, then pass it through a coffee filter until perfectly clear.
8. To serve, pour 4 ounces over a large ice rock in a lowball glass.
9. Stir and garnish with an orange peel.