Tiki
Fog Cutter
Made with orgeat (almond syrup) · Attributed to Victor Bergeron, Trader Vic's, Oakland, 1947
- tiki mug
- crushed
- shake
Fog Cutter
- 2 oz60 ml light Puerto Rican-style rum
- 1 oz30 ml brandy
- ½ oz15 ml gin
- 2 oz60 ml fresh lemon juice
- 1 oz30 ml fresh orange juice
- ½ oz15 ml orgeat
- ½ oz15 ml cream sherry, to float
- Shake everything except the sherry with cracked or crushed ice.
- Pour unstrained into a 14-oz glass or Fog Cutter mug and top with more ice.
- Float the sherry on top and serve with straws.
Garnish: Mint sprig (optional); serve with straws
The syrup
In this recipe
Orgeat (Almond Syrup)½ oz15 ml
Orgeat is a creamy almond syrup flavored with orange blossom water, best known from the Mai Tai.
As printed: orgeat syrup
Where it comes from
Trader Vic published the Fog Cutter in his 1947 Bartender's Guide and marked it as his own creation, though rival claims exist. It became his second most famous drink after the Mai Tai, and he later issued a lighter Samoan Fog Cutter.
Source: Trader Vic's Bartender's Guide by Victor Bergeron (1947).
Checked against: Cold Glass - Lemonade with an Attitude: The Fog Cutter (reproduces the 1947 recipe) · Punch - Mastering the Fog Cutter with Paul McGee · DrinkBoy - Fog Cutter · Wikipedia - Fog Cutter (history)
Gear for this drink
Mixology & Craft 16-Piece Cocktail Shaker Set
OXO SteeL Angled Measuring Jigger
Best for Measuring syrup into drinks
Cuisinart Fine Mesh Stainless Strainers (set of 3)
Best for Every infused or fruit syrup