March 17, 2023

What I’m Drinking: The Black Fog

Here’s something a little different for your St. Patrick’s Day revelry – today is St. Patrick’s Day, by the by, if you’ve forgotten! But you probably haven’t, being good with dates and reasons for gathering and tippling. Bit of a classic in the manner that it’s been consumed for a few fair years, though not in the manner that everyone knows about, so you can still add a little element of individuality to your St. Patrick’s party by serving it. It may look a little odd at first glance, but the slight berry notes of the framboise mingle with the stout’y Irish Guinness in such a swell way, with that hint of mint on the nose, trust me, you’ll be pleasantly pleased. Oh, one thing: Sometimes this is mixed using the French black raspberry liqueur Chambord, but I like the slightly stronger framboise (which is usually made from rgular red raspberries and has a bit more kick). But if you want to go the Chambord route, it’s not a bad way to travel, and still brings the spring into the stout, to get poetic about it.

black-fog

Black Fog, from Ginger Bliss and the Violet Fizz

 

One 12-ounce can Guinness stout

1 ounce framboise

1 or 2 mint leaves, for garnish

1. Fill a pint glass almost to the top with the Guinness.

2. Slowly pour the framboise into the glass, swirling it as you pour. Garnish with a mint leaf (or two, if you’re feeling it).

January 22, 2016

What I’m Drinking: Black Fog

I was recently flying into an airport (I don’t want to irritate said airport, so I’m resisting the urge to name, or to sound too complain-y), and not 25 minutes before landing, we were re-routed due to fog. It seemed strange – we were so close! But I figure the pilots and ATC folks know way, way better than I. And while I’m not really making a comparison, or saying I know better than anyone, really, but . . . you’ll let me now turn that little story into talking about the Black Fog, a drink that seems a little strange at first glance. But one which is darn tasty. Really! Trust me.

black-fog
Black Fog, from Ginger Bliss and the Violet Fizz

One 12-ounce can Guinness stout
1 ounce framboise
1 or 2 mint leaves, for garnish

1. Fill a pint glass almost to the top with the Guinness.

2. Slowly pour the framboise into the glass, swirling it as you pour. Garnish with a mint leaf (or two, if you’re feeling it).

A Variation: Sometimes this is mixed using the French black raspberry liqueur Chambord, but I like the slightly stronger framboise (which is usually made from regular red raspberries and has a bit more kick).

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