FOOD

FOGHORNS

October 3, 2014

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Okay. Real talk. It’s hotter than Venus in our apartment right now (yeah, we Googled it… enter, ‘hottest planet in solar system;’ our apartment’s a close second. We also searched ‘cat driving car gif;’ it’s a good one). But, really, it’s like what, 85 degrees out in San Francisco right now?

It’s a BIG deal when you don’t have air conditioning and live above a flower shop and a restaurant’s kitchen. Flowers, great! The restaurant’s hot kitchen? Eh… we could do without. Although, it’s perfect for late night snacking, like milkshakes and curly fries. Yum.

By no means is it necessary to make Foghorns in the middle of a heat wave (more appropriately called, Indian Summer, in San Francisco). But, we did!

Well, actually, we’re not sure… is it called a Foghorn because it’s supposed to warm you up in the middle of a chilly and foggy night? We’re picturing three surly fishermen in the late 1800s, Nantucket, drinking their Foghorns, talking to each other all like, “Talk not to me of blasphemy, man; I’d strike the sun if it insulted me.” Oh wait, that’s from Moby Dick.

Or is it called a Foghorn because it’s a really strong drink that, like, WAKES you up? Sip. Gulp. BOOM. You’re awake!

Regardless, we made Foghorns and it’s hot out! They incorporate two of our favorites: Hendrick’s Gin (all because we both love cucumber) and Vernor’s Ginger Ale (hands down, the best ginger ale). Though, you can totally mix it up with whatever type of gin you want and even ginger beer.

Recipe:

2 oz gin (we used our favorite, Hendrick’s, which we highly recommend)
1/2 oz fresh lime juice (yes, this means you have to juice it yourself)
3-5 oz chilled ginger ale (Vernor’s is, without a doubt, our go-to)
1 lime wedge

Pour the gin + lime juice into an ice-filled old-fashioned glass. Add ginger ale and stir gently. Squeeze the lime wedge into the drink, and drop it in. OH, and enjoy!

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