Fog Cutter

Fog Cutter

While this remains an all time tiki favorite, it is not one of mine. The original 1940s version uses 2 ounce of lemon juice. I am not a big fan of any cocktail that uses lemon as its base ingredient outside of a whiskey sour.  It works well there, but for anything else it is a bit sour (hence the term whiskey sour, apricot sour, etc).  I love cooking, and I needed some cream sherry to make a dish, so I figured that this is a good time to try all the variations of this recipe, since it calls for a sherry float.  I don’t understand the purpose of a float here, if you sip from the bottom up, you taste the sherry, but it does not compliment the lemon or other ingredients. If you mix the sherry into the drink, you taste it, but again, for me it is out of place.

The variations are the Samoan Fog Cutter, the Viking Fog Cutter, etc.  The recipes vary not so much by ingredient, but by the measurements.

This first, original version tastes like nothing but sour lemon to me. I can’t taste all the other ingredients. I know they are there, and I won’t say it only tastes like lemon, but there is no balance here, and I don’t see the allure of this version.

Original 1940s Trader Vic Recipe

  • 2 ounces lemon juice
  • 1 ounce orange juice
  • 1/2 orgeat syrup
  • 2 ounces light rum
  • 1 ounce brandy
  • 1/2 ounce dry gin

This next version is far better, much much better. The problem here is, I used half the almond extract – only 1/4 teaspoon and it was still way overpowering.  I don’t even think I use that much when I make my own orgeat syrup which is a whole 5 ounce bottle, how can that much work in a single cocktail?

1970s Bali Hai At The Beach in New Orleans Recipe

  • 2 ounce orange juice
  • 1.5 ounces lime juice
  • 1.5 ounces simple syrup
  • 1 ounce light rum
  • 1 ounce dark Jamaican rum
  • 1 ounce brandy
  • 1 ounce dry gin
  • 1/2 teaspoon almond extract (I only used 1/4 teaspoon and it was still way too overpowering)
  • 8 ounces of crushed ice.

Lukekini Fog Cutter (My personal adjusted/perfected recipe)

  • 1 ounce lime juice
  • 2 ounces orange juice
  • 1 ounce orgeat
  • 1 ounce Jamaican dark rum
  • 1 ounce light rum
  • 1 ounce dry gin

Shake all ingredients with cubed ice. Strain into a tall tiki mug with fresh pebble ice. Garnish with mint sprig. Cream sherry float is optional.


 

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