London fog cocktail, latte and punch — three drinks with one commonality: their appearance. Not only an easy-to-remember name, but “London fog” also represents each drink’s appearance: an overcast, cloudy white that floats throughout the glass. In the cocktail, Pernod anise mixed with water creates the milky color, and in the latte and punch, milk has the honor.

(London fog cocktail recipe from Difford’s Guide)
(London fog milk punch recipe from Serious Eats)
(London fog latte recipe adapted from Starbucks Secret Menu)


Ingredients

London Fog Cocktail

  • 1 2-ounce shot London Dry Gin
  • 1 4-ounce shot ice water
  • 1 shot Pernod anise

London Fog Latte

  • 1 cup Earl Grey, strong brew
  • 1 ounce vanilla syrup or 1/4 teaspoon of vanilla extract
  • 1 ounce caramel syrup (optional)
  • 4 ounces milk

London Fog Milk Punch

  • 2 cups vanilla simple syrup
  • 1 bottle (750 milliliter) light rum
  • 2 tablespoons loose Earl Grey tea
  • 1 cup freshly squeezed lemon juice
  • 2 cups whole milk
  • 2 3- to 4-inch cinnamon sticks
  • 7 whole cloves
  • Cheesecloth

London Fog Cocktail

Fill a rocks glass with ice cubes.

Add the gin, ice water and Pernod.

Stir the London fog and garnish with a twist of orange zest.

London Fog Latte

Brew the Earl Grey and pour it in a latte cup.

Add the milk and vanilla syrup. Add caramel syrup, if desired.

Stir the tea and serve warm.

London Fog Milk Punch

Mix the rum and loose tea in a food-grade glass container. If you don’t have a glass food container, add the loose tea to the bottle and shake it well.

Steep the tea for 4 hours. Strain the tea through a fine-mesh sieve and into a bowl. Add the simple syrup and stir.

Stir in the lemon juice. Heat the milk, cinnamon and cloves over medium heat until it bubbles around the edges, stirring occasionally, about 5 to 7 minutes.

Stir the milk into the rum. Set the milk-and-rum mixture aside until the milk curdles, about 30 minutes.

Strain the milk and rum through a fine-mesh sieve lined with a couple layers of cheesecloth and into a pitcher. Strain the London fog punch again if any curd got into the pitcher. Serve the punch over ice. You can store the punch in the refrigerator up to 30 days.