The Fog Cutter cocktail is a sumptuous tiki drink with a great aromatic charm, full of tropical suggestions, but also with explosive alcohol content.
The ingredients of the Fog Cutter cocktail speak for themselves: the alcoholic base is for the most part made from light rum, but there is no shortage of Cognac, gin, pisco, and then home-made orgeat, orange, and lemon juice and in order not to miss an oxidized touch we will add an oloroso sherry top.
Said like this, it looks like a jumble of mismatched flavors and spirits but just try it once and you will fall in love with its enveloping and velvety taste, despite its massive alcoholic impact. The merit is of the orgeat, real nectar able to act as a binder and at the same time barely sweeten the cocktail.
History and origin of the Fog Cutter cocktail
The inventor of this splendid and dangerous drink is Vic Trader, Victor Bergeron, a true matador of the tiki movement.
Ingredients and doses of the Fog Cutter cocktail
- 4.5 cl of white rum
- 1.5 cl of gin
- 1.5 cl of Cognac
- 1 cl of pisco
- 4.5 cl of orange juice
- 1.5 cl of orgeat
- 1.5 cl of lemon
- 1.5 cl of oloroso sherry for the final top
How to make the Fog Cutter cocktail
Squeeze an orange and lemon and filter the juices. Put the rum, gin, pisco, cognac, barley, and lemon and orange juice in a shaker with ice, shake quickly for 10 seconds and then pour into a collins glass full of ice. Pour the sherry on top like icing on top of the cake.