Like so many good tiki drinks from the glory days of Victor “Trader Vic” Bergeron and Don the Beachcomber, the Fogcutter dwindled into obscurity for decades. But after its turn languishing in obscurity, this drink has again begun to appear on select cocktail menus across the country. Or course, in true cocktail fashion, very few recipes are the same.
The below recipes come from your friend and mine, Dr. Cocktail, and his book Vintage Spirits and Forgotten Cocktails. This booze bible lists two recipes for the Fogcutter, with the earlier version of the two going something like this:
1/2 ounce orgeat
2 ounces Bacardi Gold Rum
1 ounce Pisco Brandy
1/2 ounce Plymouth Gin
1 ounce freshly squeezed orange juice
2 ounces fresh lemon juice
1/2 ounce cream sherry
Shake all ingredients except sherry with ice and pour into a chimney glass. Float the sherry on top.
Another version of the Fogcutter, found below, is the preferred recipe of famed bartender Tony Ramos, an original bartender at Don the Beachcomber.
1 ounce white rum
1/2 ounce gin
1/2 ounce brandy
1/2 ounce sweet and sour mix
2 dashes simple syrup
Combine all ingredients with ice and blend. Pour into a goblet and float some cherry-flavored brandy on top.
You might notice the ample amount of booze packed into this drink. To quote Trader Vic himself: “Fog Cutter, hell. After two of these, you won’t even see the stuff.”