Fog cutter

Fog Cutter

(1 ratings)

A legendary tiki cocktail featuring a complex blend of rum, gin, and brandy with citrus and almond flavors, crowned with a float of sherry.

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Recipe

1 cocktail (210ml)
  • White Rum 
    45 ml
  • London Dry Gin 
    15 ml
  • Brandy 
    30 ml
  • Orange Juice 
    45 ml
  • Lemon Juice 
    22.5 ml
  • Orgeat Syrup 
    15 ml
  • Fino Sherry 
    15 ml
  • Mint Sprigs 
    1 sprig
Recipe credit: Trader Vic

Instructions

Step

Fill your tiki mug or highball glass with crushed ice and set aside to chill.

Step

In a Boston shaker, combine white rum, dry gin, brandy, fresh orange juice, fresh lemon juice, and orgeat syrup with ice.

Step

Shake vigorously for 15 seconds to properly chill and integrate all ingredients.

Step

Strain the mixture into your prepared glass over fresh crushed ice using a Hawthorne strainer.

Step

Using a bar spoon, gently float 10-15ml of dry sherry on top by pouring it slowly over the back of the spoon.

Step

Garnish with a fresh mint sprig, orange slice, and maraschino cherry. Serve immediately with a straw.

Equipment

Shaker
Hawthorne Strainer
Jigger
Bar spoon

Description

The Fog Cutter stands as one of the most celebrated tiki cocktails, created by Trader Vic in the 1940s. This multi-spirit masterpiece combines white rum, gin, and brandy with fresh citrus juices and orgeat syrup, finished with an elegant float of dry sherry. The result is a sophisticated yet approachable drink that showcases the art of tiki bartending with its perfect balance of tropical flavors and complex spirit integration.

Nutritional information

1 cocktail (210ml)
Calories
285
ABV
19 %
Alcohol
32 g
Carbs
18 g
Carbs from Sugar
16 g
Fat
0.2 g
Protein
0.8 g
Sodium
8 mg
Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.
Allergens
Nuts

Tips & Notes

  • Always use freshly squeezed citrus juices for the brightest, most balanced flavor profile in this complex cocktail.

  • The key to a perfect sherry float is pouring slowly over the back of a bar spoon held just above the drink's surface.

  • Quality orgeat syrup makes a significant difference - consider making your own or investing in a premium brand for authentic almond flavor.

  • Crushed ice is preferred over cubes as it provides better dilution and temperature control for this tiki-style cocktail.

Yes, cognac is actually preferred by many bartenders as it provides a smoother, more refined flavor profile that complements the other spirits beautifully.

Amontillado or East India sherry are traditional choices, but any quality dry sherry will provide the desired nutty, oxidized complexity that defines the Fog Cutter.

While orgeat is essential for authenticity, you can substitute with simple syrup plus a few drops of almond extract, though the texture and flavor won’t be quite the same.

Related Nutty, Tropical cocktails

Mai Tai

The original 1944 Trader Vic's Mai Tai - a perfectly balanced tiki cocktail featuring aged rum, fresh lime, orange curaçao, and orgeat syrup over crushed ice.

Mai tai

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Cocktail Difficulty Levels

We’ve added a difficulty rating to every cocktail so you’ll know what to expect before you start mixing. It’s not about being “hard” or “easy” in the strict sense—it’s about how much preparation, skill, and hunting for ingredients you’ll need.

  • Beginner – Quick builds or simple shakes with common ingredients you’ll likely already have at home. Perfect for beginners or a casual evening.

  • Intermediate – A bit more technique (stirring, shaking, muddling, layering) and a few extra ingredients. You might need to buy one or two bottles or garnishes you don’t already stock.

  • Advanced – Multiple steps, specialty techniques (infusions, syrups, foams), or rare ingredients. These drinks take more effort and planning, but reward you with something truly impressive.

The rating is based on things like the number of ingredients, how rare they are, and the skills needed to bring the cocktail together.

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Recipe notes

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Quick recipe

Ingredients

  • White Rum
    45 ml
  • London Dry Gin
    15 ml
  • Brandy
    30 ml
  • Orange Juice
    45 ml
  • Lemon Juice
    22.5 ml
  • Orgeat Syrup
    15 ml
  • Fino Sherry
    15 ml
  • Mint Sprigs
    1 sprig

Method

  1. Fill your tiki mug or highball glass with crushed ice and set aside to chill.
  2. In a Boston shaker, combine white rum, dry gin, brandy, fresh orange juice, fresh lemon juice, and orgeat syrup with ice.
  3. Shake vigorously for 15 seconds to properly chill and integrate all ingredients.
  4. Strain the mixture into your prepared glass over fresh crushed ice using a Hawthorne strainer.
  5. Using a bar spoon, gently float 10-15ml of dry sherry on top by pouring it slowly over the back of the spoon.
  6. Garnish with a fresh mint sprig, orange slice, and maraschino cherry. Serve immediately with a straw.