Fog Cutter
A complex tiki classic of rum, gin and cognac, lifted by fresh citrus and sweet almond orgeat, with a dry sherry finish.
Ingredients
- White rum45 ml
- Gin, dry gin15 ml
- Cognac30 ml
- Amontillado sherry, dry sherry, floated on topfloat on top
- Orange juice, freshly squeezed45 ml
- Lemon juice, freshly squeezed22.5 ml
- Orgeat15 ml
- Mint, to garnish (optional)1 sprig
- Orange, to garnish (optional)1 slice
- Cocktail cherry, to garnish (optional)1 piece
Method
- Fill a tiki mug or highball glass with crushed ice.
- Shake the rum, gin, cognac, orange juice, lemon juice and orgeat with ice for 15 seconds, until everything is well chilled.
- Strain over fresh crushed ice into the prepared glass.
- Float the sherry gently on top by pouring it over the back of a spoon.
- Garnish with a sprig of mint, an orange slice and a cocktail cherry.
Credit Trader Vic
About this drink
Trader Vic created the Fog Cutter in the 1940s as one of his most ambitious tiki experiments, bringing three spirits together in a single drink. The sherry float was his signature finish, meant as an aromatic crown that slowly mingles into the drink as you sip. It remains one of the most respected names on classic tiki menus around the world.
Questions and answers
Why are there three different spirits in a Fog Cutter?
Rum, gin and cognac each bring their own layer of flavour: the rum's sweetness, the gin's herbs and the cognac's depth. Together they create the tiki drink's signature complexity instead of one dominant spirit.
How do you float the sherry on top?
Pour it slowly over the back of a spoon held just above the surface of the drink, so it settles as a thin layer rather than mixing in. It gives a final, nutty note to the first sip.
