Fog Cutter (Variation) (2024)

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co*cktail History

The Fog Cutter is a classic tiki co*cktail that is believed to have been created by Victor Bergeron at Trader Vic’s in San Francisco, California. Several variations of the recipe exist, but it’s traditionally made with a split base of rum, brandy, gin, and sherry and paired with citrus and orgeat, an almond-flavored syrup and go-to tiki ingredient.

co*cktail Ingredients

To make this co*cktail, you’ll need the following ingredients:

White Rum: This is a type of rum made with molasses or sugar cane juice and a neutral spirit that is filtered and bottled right away without the aging process. We usedBACARDÍSuperior White Rumbecause it has a soft and slightly sweet rum flavor. For a mocktail version of this drink, tryLyre’s Non-Alcoholic White Cane Spiritin place of the rum.

Cognac: This is a type of brandy made in Cognac, France with distilled white wine. We usedCourvoisier VSOP Cognacbecause it has a rich mouthfeel and a delightful brandy spice with notes of peach, almond, and cinnamon. For a mocktail version of this drink, tryEscape Mocktails Non-Alcoholic Cognac Alternativein place of the brandy.

Gin: This is a spirit made with juniper berries, botanicals, and alcohol. We usedGordon’s London Dry Ginbecause it has a classic botanical flavor. For a mocktail version of this drink, tryMONDAY Zero Alcohol Ginin place of the gin.

Amontillado Sherry: This is a type of medium-dry fortified wine made in Spain with palomino grapes. We used Don Benigno Amontillado Sherry because it has a dry and rich wine flavor. For a mocktail version of this drink, try Non-Alcoholic Sherry Flavoring in place of the sherry.

Orange Curaçao: This is a liqueur made with oranges, sugar, and brandy or rum. We used Grand Marnier Cordon Rouge because it has a rich Cognac base with notes of bitter orange, hazelnut, and toffee. For a mocktail version of this drink, try Monin Premium Triple Sec Syrup in place of the orange liqueur.

Lemon Juice: This is the liquid juice of a lemon. We used freshly squeezed lemon juice.

Orgeat Syrup: This is a sweetener made with roasted almonds, orange blossom, sugar, and water. We usedLiber & Co. Almond Orgeat Syrupbecause it’s delicious and high quality.

Orange Peel: This the peel of an orange that is cut into a strip.

Mint Sprig: This is an herb. We used fresh Mojito mint.

Orchid Blossom: This is the third garnish. It adds tropical floral aroma.

Bartending Tools

To make this co*cktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. We used theJapanese jiggerfrom theA Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. We used theBoston shakerfrom theA Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the co*cktail is shaken. We used theA Bar Above Hawthorne Strainer.

Paring Knife: This is used to cut ingredients. We used theOXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. We used theALEEHAI Manual Fruit Juicer.

Peeler: This is used to remove the garnish peel from the citrus. We used theOXO Good Grips 2-Piece Peeler Set.

Tasting Notes

The Fog Cutter features aromas of orange and mint, a nice tart lemony start at first sip, and a good mix of the three spirits while held in the mouth, all of which are tied together with the lemon and curaçao. On the swallow, the nutty orgeat is also pleasant but not overwhelming.

Our Opinion of This co*cktail Recipe:We actually tried three versions of this co*cktail: the classic, a variation included inEasy Tiki: A Modern Revival with 60 Recipesby Chloe Frechette, and an improved version adapted from Paul McGee of Lost Lake in Chicago.

The main difference among all three is how much citrus juice is used, which can drastically change the taste of a co*cktail. The original recipe calls for two ounces of orange juice and one ounce of lemon juice. The second omits the citrus juices all together and instead calls for expressing the orange peel’s oils over the drink at the end. And the third swaps out the fresh orange juice for orange curaçao. The winner was by far the third variation. The classic called for too much citrus in our opinion, while the second variation called for none which made it feel as if something was missing from the drink. Paul McGee’s Fog Cutter, however, was well-balanced. It’s a delicious and complex yet sweet summertime sipper that we both enjoyed and can’t wait to drink poolside soon.

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Alex’s Take: ⭐⭐⭐⭐
“This variation of the Fog Cutter is a bit of a tiki oddity because it combines rum with several other spirits outside of the normal realm of tiki while featuring only an ounce of citrus juice. The result is a pleasant drink, with plenty of nuttiness both from the orgeat and the sherry, sweetness, tartness, and a fairly complex blend of liquor flavors. Overall, I really enjoyed this drink, and though it doesn’t feature quite as much of the “island vibe” that you get from juice-heavy tiki co*cktails, it’s very tasty and complex.”

—

Kendall’s Take: ⭐⭐⭐⭐
“A lot of tiki drinks are fruit-forward with prominent coconut or pineapple flavors, but this one is more citrus-forward than anything. To be honest, I prefer pineapple tiki drinks over the others, but this one was still very tasty. I especially liked the split base and the hint of sherry in the aftertaste. We tried it with Oloroso sherry first and then dry sherry second, and we both thought the nuttiness of the Oloroso was far too overpowering. I don’t know that I will ever crave this drink, but it’s worth trying at least one time.”

Recipe

This co*cktail recipe was adapted from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.

AuthorEasy Tiki

Yields1 ServingPrep Time5 mins

Make It a Mocktail: UseLyre’s Non-Alcoholic White Cane Spiritin place of the rum,Escape Mocktails Non-Alcoholic Cognac Alternativein place of the brandy,MONDAY Zero Alcohol Ginin place of the gin, Non-Alcoholic Sherry Flavoring in place of the sherry, and Monin Premium Triple Sec Syrup in place of the orange liqueur to try a booze-free version of this drink.

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More Tiki co*cktails

If you like this tiki co*cktail recipe, here are a few others we’ve tried that you may enjoy:

Ginger Inferno: A rum co*cktail made with ginger liqueur, velvet falernum liqueur, lime juice, lemon juice, cinnamon syrup, a lime slice, and candied ginger

Iron Ranger (Variation): A whiskey co*cktail made with pineapple juice, lemon juice, velvet falernum liqueur, cinnamon syrup, Angostura aromatic bitters, mint, and a cinnamon stick

Nui Nui: A rum co*cktail made with orange juice, lime juice, cinnamon syrup, vanilla syrup, St. Elizabeth’s allspice dram, Angostura aromatic bitters, an orange twist, and a cinnamon stick

Jamaican Mule: A rum co*cktail made with ginger syrup, lime juice, pineapple juice, Angostura aromatic bitters, candied ginger, a lime slice, and an orchid blossom

This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-04-01.