Fog Cutter (Variation)

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Cocktail History

The Fog Cutter is a vintage tiki drink that is believed to have been created by Victor Bergeron of 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 juice as well as the classic tiki ingredient orgeat, an almond-flavored syrup.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

White Rum: This is one of the base spirits. We used BACARDÍ Superior White Rum for its soft and sweet taste that pairs well with fruity ingredients without overpowering them.

Cognac: This is another base spirit. It’s a type of brandy made from distilled white wine in Cognac, France. We used Courvoisier VSOP Cognac because it has a rich mouthfeel and a delightful brandy spice with notes of peach, almond, and cinnamon. For a low-proof version of this drink, try Escape Mocktails Non-Alcoholic Cognac Alternative in place of the brandy.

Gin: This is the third base spirit. We used Broker’s Premium London Dry Gin because it’s versatile, high-proof, and a chameleon that adds the distinct flavor of juniper while still allowing the other flavors to shine. 

Amontillado Sherry: This is the fourth base spirit. It’s a medium-dry fortified wine made from palomino grape must.

Orange Curaçao: This is a citrus liqueur that adds sweet orange flavor. We used Grand Marnier because it offers additional notes of Cognac, orange, and vanilla bean.

Lemon Juice: This adds sour citrus flavors that balance out the other sweet and spiced ingredients. We prefer fresh citrus juice because it’s less bitter than the bottled stuff and tastes better.

Orgeat Syrup: This is a sweet syrup made with almonds, sugar, and rose or orange flower water. It adds more sweetness to balance out the spirits and lends its unique nutty flavor often found in tiki drinks.

Orange Peel: This is one of the garnishes. It adds citrus aroma.

Mint: This is another garnish. It adds fragrant mint aroma.

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

Tasting Notes

This version of 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 Cocktail Recipe: We actually tried three versions of this cocktail: the classic, a variation included in Easy Tiki: A Modern Revival with 60 Recipes by 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 cocktail. 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.

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 cocktails, 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 cocktail recipe was adapted from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.

Sale
Easy Tiki: A Modern Revival with 60 Recipes
Easy Tiki: A Modern Revival with 60 Recipes
Hardcover Book; Frechette, Chloe (Author); English (Publication Language); 176 Pages – 05/12/2020 (Publication Date) – Ten Speed Press (Publisher)
$11.99

AuthorEasy TikiPrep Time5 minsRating

Ingredients
 1 oz White Rum
 ½ oz Cognac
 ½ oz Gin
 ½ oz Amontillado Sherry
 ½ oz Orange Curaçao
 1 oz Lemon Juice
 ¾ oz Orgeat Syrup
 1 Orange Peel
 1 Mint Sprig
 1 Orchid Blossom

Method
1

Add rum, brandy, gin, sherry, orange curaçao, lemon juice, orgeat syrup, and ice to a shaker.

2

Shake for 10-20 seconds.

3

Strain into a tiki glass over crushed ice.

4

Garnish with orange peel, mint sprig, orchid, and straw.

Ingredients

Ingredients
 1 oz White Rum
 ½ oz Cognac
 ½ oz Gin
 ½ oz Amontillado Sherry
 ½ oz Orange Curaçao
 1 oz Lemon Juice
 ¾ oz Orgeat Syrup
 1 Orange Peel
 1 Mint Sprig
 1 Orchid Blossom

Directions

Method
1

Add rum, brandy, gin, sherry, orange curaçao, lemon juice, orgeat syrup, and ice to a shaker.

2

Shake for 10-20 seconds.

3

Strain into a tiki glass over crushed ice.

4

Garnish with orange peel, mint sprig, orchid, and straw.

Fog Cutter

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More Tiki Cocktails

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

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

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

Staycation: A rum and whiskey cocktail made with coconut cream, lemon juice, apricot liqueur, passion fruit syrup, a lemon slice, and mint

 Zombie: A rum cocktail made with velvet falernum liqueur, Donn’s mix, lime juice, absinthe, grenadine, Angostura aromatic bitters, and mint

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