Fog Cutter

This post contains affiliate links. See my disclosure policy here.

Cocktail History

The Fog Cutter is a classic tiki cocktail 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.

Cocktail Ingredients

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

White Rum: This is a type of rum made with fermented sugarcane juice or molasses and yeast, which are distilled and then typically left unaged or briefly aged and filtered to develop a light, spiced flavor.

Cognac: This is a type of brandy made in the Cognac region of France with grapes and yeast, which are distilled and then aged in oak barrels to develop a smooth, complex flavor.

Gin: This is a spirit made by redistilling a neutral spirit with juniper berries and other botanicals to develop a distinctive, aromatic flavor.

Amontillado Sherry: This is a type of sherry made with white grapes, water, and yeast, which are fermented, fortified with brandy, and aged, first under flor yeast and then oxidatively, to develop a dry, nutty flavor.

Orange Curaçao: This is a liqueur made with bitter orange peels, brandy or distilled alcohol, water, and sugar, which are blended and infused to develop a sweet, rich citrus flavor.

Lemon Juice: This is the liquid extracted from the flesh of ripe lemons that has a sweet, tangy flavor and light yellow color.

Orgeat Syrup: This is a sweetener made with almonds, white sugar, and water, which are blended and flavored with orange flower water to develop a nutty, floral sweetness.

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

Mint: This is an herb made from the leaves of the mint plant, which are harvested and used for their cool, aromatic flavor.

Orchid Blossom: This is the flower of an orchid plant.

Bartending Tools

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

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.

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

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Yellow-orange color

• Aroma: Citrus and mint

• Taste: Tart lemon flavor at first that evolves into the three spirits accented with spices and botanicals

• Finish: More citrus and nutty orgeat

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 the Fog Cutter was still very tasty. I especially liked the split base and the hint of sherry in the aftertaste. I originally tried it with Oloroso sherry first and then dry sherry second, and I 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 found in the book Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.