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Fog Cutter

Citrusy · Classic/vintage · Hall of Fame and must know/try

4.2 76 ratings

Ingredients

1 1/2 oz Light white rum
1/2 oz Gin
5/12 oz Cognac (brandy)
1/3 oz Pisco
1 1/2 oz Orange juice
1/2 oz Orgeat syrup
1/2 oz Lemon juice
1/2 oz Oloroso sherry

How to make

Serve in a collins glass

Prepare

  1. 1 Select and pre-chill a COLLINS GLASS.
  2. 2 Prepare garnish of mint sprigs.

Method

  1. 3 SHAKE first 7 ingredients with ice.
  2. 4 STRAIN into glass filled with crushed ice.
  3. 5 FLOAT sherry.

Garnish

  1. 6 Garnish with mint sprigs bouquet.

Flavour profile

15.5% alc./vol. · 2 standard drinks · 258 calories

History

Don't be fooled by this orange-yellow long, fruity cocktail; its sweet almond notes mask potent rum, gin, and brandy.

A Tiki classic credited to Victor Bergeron. It first appears in his 1946 Trader Vic's Book of Food and Drink accompanied by his "TV" logo signifying that this is a Trader Vic signature cocktail. Above the recipe, he remarks, "This is delicious but a triple threat. You can get pretty stinking on these, no fooling." FOG CUTTER This is delicious but a triple threat. You can get pretty stinking on these, no fooling. 2 ounces Puerto Rican rum (Ron Merito, Boco Chica, or Brugal) 1 ounce brandy ½ ounce gin 1 ounce orange juice 2 ounces lemon juice ½ ounce orgeat syrup Sherry wine float Build this in a 14-ounce glass. Shake with cracked ice, pour into tall glass with ice, and add sherry wine float. Serve with straws. The Fog Cutter also appears in his 1972 Trader Vic's Bartender's Guide (revised edition). This time, above the recipe, he says, "Fog Cutter, hell. After two of these, you won't even see the stuff." FOG CUTTER 2 ounces light Puerto Rican rum 1 ounce brandy ½ ounce gin 2 ounces lemon juice 1 ounce orange juice ½ ounce orgeat syrup Sweet sherry Shake all ingredients except sherry with ice cubes. Pour into 14-ounce glass. Add more ice cubes. Add a sherry float. Serve with straws.

Created by Victor Bergeron A.K.A Trader Vic