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||Light white rum (charcoal-filtered 1-4 years old)|
|1/2 fl oz||Hayman's London Dry Gin|
|5/12 fl oz||Cognac (brandy)|
|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|
Read about cocktail measures and measuring.
Giffard Orgeat Syrup is potentially hazardous to those with allergy or intolerance.
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.
A Tiki classic credited to Victor Bergeron. It appears in his 1972 Trader Vic's Bartender's Guide (revised edition) accompanied by his "TV" logo signifying that this is a Trader Vig signature cocktail. Above the recipe, he remarks, "Fog Cutter, hell. After two of these, you won't even see the stuff."
Fog CutterVictor Bergeron, 1972
2 ounces light Puerto Rican rum
1 ounce brandy
½ ounce gin
2 ounces lemon juice
1 ounce orange juice
½ ounce orgeat syrup
One serving of Fog Cutter contains 243 calories.