Fog Cutter

Difford's Guide
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Serve in a

Collins glass

Photographed in a

Libbey Collins 12.5oz

Garnish:

Mint sprig bouquet

How to make:

SHAKE first 7 ingredients with ice and strain into glass filled with crushed ice. FLOAT sherry on top of drink.

1 1/2 fl oz Bacardi Carta Blanca light rum
1/2 fl oz Rutte Dry Gin
5/12 fl oz Rémy Martin 1738 Cognac
1/3 fl oz BarSol Mosto Verde Italia Pisco
1 1/2 fl oz Orange juice (freshly squeezed)
1/2 fl oz Giffard Orgeat Syrup
1/2 fl oz Lemon juice (freshly squeezed)
1/2 fl oz Oloroso sherry
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Review:

Don't be fooled by this seemingly innocuous orange-yellow long, fruity cocktail. It packs a serious punch with sweet almond notes masking its rum, gin and brandy.

History:

A version of what became a Tiki classic, sometimes credited to Trader Vic and/or Don the Beachcomber. In his Bartender's Guide (1972 revised edition) Vic remarks, "Fog Cutter, hell. After two of these, you won't even see the stuff."

Nutrition:

There are approximately 243 calories in one serving of Fog Cutter.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
Easy Jigger
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