THE SAN FRANCISCO FOG MARTINI

A San Francisco restaurant called Epic Steak has added a $43 martini to its menu. The Fog Point Martini is made with actual San Francisco fog – 3 ounces of Hangar 1 FogPoint vodka, made with water harvested from the San Francisco fog. It takes a whole day to harvest a few cups of fog. Mesh “fog catchers” perched high on the hilltops capture the morning moisture – drop by drop – turning fog into fresh water that is later filtered and blended with vodka from distilled premium wine. This becomes Hangar 1 FogPoint vodka, which is what goes into the Fog Point Martini. You can’t even buy a bottle of FogPoint vodka. The website says it’s sold out. The fog catchers only harvest around 600 liters a season. The restaurant says it sells only sells one or two Fog Point Martinis a week.
* I know what you’re thinking, Los Angeles: Smog Martinis!
* You can only order a Smog Martini one way – dirty.
* You haven’t lived ’til you’ve had a Hanger 1 hangover.
* “Fog catchers perched high on the hilltops capture the morning moisture – drop by drop – turning fog into fresh water.” Sure they do.
* Thanks, but normal vodka provides me with all the fog I need.
* And for a lot less than $43 bucks a glass.
* Too bad it’s not a French menu – you could have fog catchers and frog catchers.
* Now they just need Tony Bennett to do a song about the drink.
* “I drank the fog in San Francisco, high on the hill it was caught for me. To be where prices at the bar, rise like little cable cars, They get the fog from dirty air, but I don’t care.”