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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