Anyone from the Bay Area can tell you that the fog is as much a part of daily life as the California sun, perhaps even more so. Born and raised here in Berkeley, I feel a particularly strong connection with the fog. Like an ocean wave it rolls over the coastal hills, across the bay, and engages all of my senses. Growing up, my friends and I used to explore the Berkeley paths, trying our best to get lost in the cool, dense fog. Countless times have been spent wandering the misty hills with my pup, and more recently exploring the Tilden Park trails with Fiona. In short, there are few places I’d rather be; it’s home, my happy place. Thus, you can imagine my intrigue after hearing that Hangar 1 was producing vodka made from California fog!
Fog Point Vodka is made by catching fog from various locations around Northern California, and turning that fog into clean, fresh water. That water (60% of vodka is water) is then blended into vodka made from wine sourced from Bonny Doon Vineyard, just north of Santa Cruz. Coincidentally, the only time I’ve lived outside the immediate Bay Area was to attend school at Santa Cruz. I’m telling you, this vodka is me in a bottle. Scratch that, scary thought!! Unfortunately, the drought also plays a prominent roll in our daily lives as Californians. Thus, I’m pleased to say that all of the profits from Fog Point Vodka will go toward water conservation efforts.
When brainstorming how to best enjoy the vodka, I instantly thought martini. Keep it simple, and let the vodka do the talking. I planned a martini date with Audrey at one of our favorite Bay Area locations, high atop Mt. Tamalpais – quintessential Northern California. We enjoyed a rustic picnic of oysters, and Fog Point Vodka martinis . . . bay laurel martinis to be exact. I kept with my Berkeley roots and picked some fresh bay leaves from my family’s yard, infusing them with dry vermouth. The result is a beautifully complex, delicate, classic cocktail, made with the essence of California.
INGREDIENTS
Bay Laurel Martini
- 2 oz Hangar 1 Fog Point Vodka
- 1 oz bay laurel vermouth
- 1 lemon twist (garnish)
- 1 bay leaf (garnish)
Bay Laurel Vermouth
- 375 ml dry vermouth
- 10 fresh bay leaves
INSTRUCTIONS
Bay Laurel Martini
- Add Fog Point Vodka and vermouth to a mixing glass. Fill mixing glass with ice and stir for 30 seconds. Strain into a chilled Nick and Nora glass, garnish, and serve!
Bay Laurel Vermouth
- Rinse the bay leaves. Combine the vermouth and the bay leaves in an airtight jar and place in the refrigerator for up to one week before removing the leaves.
(Images by HonestlyYUM. This post is sponsored by Hangar 1 Vodka. Thank you for supporting the brands that keep HonestlyYUM up and running!! Opinions are our own.)
Stunningly beautiful photos. much kudos to Hanger 1 for this tribute to the Bay Area and a reminder of how valuable and meaningful our natural environment is. Thanks!
I plan to use this recipe with our bottle for my wife’s birthday. I’d like to come up with another recipe or two as well and am curious… What is the taste of the vodka? I’ve never had a vodka distilled from grapes. Is it sweet? Does it taste like a traditional vodka with underlying notes of grape? As the bottle is a gift, I can’t taste it until I give it to her, which makes planning a little difficult. Thank you!!
Jaw. on. floor. These photos turned out so so so so stunning, Todd! That first shot with the blue water reflecting into the martini – it’s money!
Wonderful photos. I love the idea of a vodka made from fog.
Thanks for the post.
This looks like THE perfect picnic! And vodka out of fog? How cool!
Great post/backstory, gorgeous photos as usual and of course, now all I can think of is having a dozen oysters and a pitcher of these martinis. You have a true knack for bringing your readers into your stories, Todd. (Good thing you’re not a “jump out of an airplane without a parachute” blogger!!)