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 | Light white rum (charcoal-filtered 1-4 years old) |
| 1/2 fl oz | 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 |
Recipe contains the following allergens:
- Giffard Orgeat Syrup – Nuts
- Oloroso sherry – Sulphur Dioxide/Sulphites
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.
Variant:
History:
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 Cutter
Victor 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
Sweet sherry
Nutrition:
258 calories
Alcohol content:
- 1.9 standard drinks
- 15.61% alc./vol. (31.22° proof)
- 26.9 grams of pure alcohol
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