Fog Cutter

Name: Fog Cutter
Ingredients: Light rum — 45 ml (1 1/2 oz); Brandy — 15 ml (1/2 oz); Gin — 15 ml (1/2 oz); Fresh orange juice — 45 ml (1 1/2 oz); Fresh lemon juice — 22.5 ml (3/4 oz); Orgeat (almond syrup) — 15 ml (1/2 oz); Cream sherry (float) — 15 ml (1/2 oz)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Hurricane glass or tiki mug

Glass

Mint sprig

Garnish

Ingredients

Light rum — 45 ml (1 1/2 oz)
Brandy — 15 ml (1/2 oz)
Gin — 15 ml (1/2 oz)
Fresh orange juice — 45 ml (1 1/2 oz)
Fresh lemon juice — 22.5 ml (3/4 oz)
Orgeat (almond syrup) — 15 ml (1/2 oz)
Cream sherry (float) — 15 ml (1/2 oz)

Method

Add all ingredients except the sherry to a shaker with ice.
Shake until well chilled.
Strain over crushed ice in a tall glass.
Float the sherry on top and garnish with mint.

Description: A deceptively strong tiki classic that layers rum, brandy and gin under a sherry float — famous for sneaking up on drinkers.

Cultural Background: Created by Victor "Trader Vic" Bergeron, one of his most enduringly popular multi-spirit tiki inventions.

Tips: The three-spirit base makes this stronger than it tastes — pace accordingly.

Variations: Some versions reduce the gin slightly to let the rum and brandy lead more clearly.

Serving Suggestion: Serve over crushed ice as a rich, layered tiki showpiece.

Nutrition: Approx. 230 kcal per serving

FAQs:

Q: Why is it called Fog Cutter?
A: Reportedly named for its strength — enough, jokingly, to cut through San Francisco's famous fog.