Foggy Day

The Foggy Day cocktail makes use of a mixer I personally don’t think about too often: water. Usually, water is just used to dilute strong liquors and, well, I like ’em the way they come out of the bottle.

But in this case, the water does a bit more than that. Cold water turns room temperature Pernod milky – hence the name “Foggy Day.” It’s a purely visual effect that doesn’t change the flavor of the cocktail, but it’s pretty.

This is a reasonably sophisticated drink, along the lines of a proper gin martini, but with the licorice flavor of the Pernod replacing the herbed wine flavor of vermouth. And of course the whole thing’s watered down compared to a martini, but it’s got the same amount of alcohol.

Recipe

• 1 1/2 ounce gin
• 1/4 ounce Pernod
• 2 ounces cold water

Pour the gin and the pernod into a cordial glass. Top it off with cold water and garnish with a twist of lemon.

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