The Fog Cutter is a classic tiki cocktail recipe from Victor
Bergeron, aka Trader Vic. As one of the
two entrepreneurs who pioneered the concept of the tiki bar in the late 1930’s,
Vic invented some of the original cocktails that bartenders continue to imitate
and refine today. The Fog Cutter
combines Trader Vic’s signature template (rum, orgeat, lemon, orange) with
another one of his favorite tools – a blend of multiple base spirits. This drink manages the same trick that you
find in a well-made Long Island Iced Tea:
a bunch of ingredients that don’t seem to match up and a final flavor
that doesn’t seem like any of them. This version of the Fog Cutter is from
Chicago bartender Paul McGee, who felt that orange juice made the drink flabby
and unfocused. He brought in the orange
flavor with dry curacao instead. The
result is a version of the drink that's flavorful and refreshing, with hints of tart
citrus and echoes of rum. Just the thing
as the days grow warmer. Cheers!
Recipe
0.5 oz cognac
0.5 oz London dry gin (Ford’s)
1 oz lemon juice
0.75 oz orgeat
0.5 oz dry curacao
0.5 oz amontillado sherry
-Combine ingredients in cocktail shaker with a cup of pebble or crushed ice. Shake 5-10 seconds.
-Dump everything into a pint glass or tiki mug. Fill the remainder of the glass with additional pebble or crushed ice.
-Optional garnishes: orange peel, mint bouquet. Serve with a straw.
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