Sechelt Fog Recipe

Brew and cool tea (if not prepared)

Brew 1/4 cup strong Earl Grey by steeping 1 teaspoon of loose leaf tea (or 1 teabag) in 1/4 cup (60 ml) near-boiling water for 3–4 minutes. Strain and let cool to room temperature or chill briefly. Measure 0.75 oz (22 ml) for the cocktail.

Make honey syrup (if not prepared)

Combine equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until fully combined and cool slightly. Measure 0.5 oz (15 ml) for the cocktail.

Mix the cocktail

Fill a cocktail shaker with the measured ice. Add 2 oz gin, 0.75 oz pear liqueur, 0.5 oz fresh lemon juice, 0.5 oz honey syrup, 0.75 oz cooled Earl Grey tea, 0.25 oz dry vermouth and 2 dashes orange bitters to the shaker.

Shake

Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is cold and properly diluted (this chills the tea and combines the honey syrup smoothly).

Double-strain and serve

Double-strain the cocktail into a chilled coupe or Nick & Nora glass to remove small ice chips and any tea leaves. Alternatively serve over a large ice cube in an old-fashioned glass if preferred.

Express the lemon twist over the cocktail to release oils, then rub the twist on the rim and drop it into the glass. Float the thin pear slice on top or skewer it on the rim.

Serve immediately. Optionally, for a smoky aroma reminiscent of coastal fog, briefly torch the lemon peel over the glass (be careful) or add a single drop of high-quality peaty whisky on top as a finishing float (optional).