The Fog Cutter was one of the staple cocktails of the post prohibition tiki bar period. It was first published in 1947 by Vic Bergeron of the famous Oakland California Trader Vic’s. The original recipe and method for serving this cocktail vary based on your source, (there were some competing claims with rival Don the Beachcomber about it’s origins, as well as dozens of copycat bars during the era), but it’s strength and place in cocktail culture is never up for debate.
|1 1/2 oz Light rum|
|1/2 oz Gin|
|1/2 oz Brandy|
|1 oz Orange juice|
|3 tblsp Lemon juice|
|1 1/2 tsp Orgeat syrup|
|1 barspoon Sherry|
Preparation: How to make a Fog Cutter
- Shake all ingredients and strain into a collins glass over shaved ice.
- Top with a barspoon of sweet sherry and serve.