Fog CutterCocktail recipe
Rating
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Highball glass
Ingredients
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Cocktail Colin says:
The Fog Cutter is a captivating symphony of potent spirits and bright citrus notes, blended ingeniously to awaken the senses. The robust combination of white rum, brandy, and dry gin creates a strong backbone, elegantly balanced by the refreshing twist of orange and lemon juices, while the orgeat syrup introduces a subtle almond sweetness that complements the rich tapestry of flavors, with a final flourish of sweet sherry that deepens the drink’s complexity.
Method
How to make a Fog Cutter
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- Add all the ingredients, except the sherry, to a cocktail shaker with ice
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- Shake well and strain into an ice-filled highball glass
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- Float the sherry on top of the drink and serve
Power tips
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Find out more- Use freshly squeezed orange and lemon juice to ensure the brightest and cleanest citrus flavors. Bottled juice often lacks the necessary freshness.
- Blend a small amount of orgeat syrup with the sherry before layering it on top. This will create a slightly sweet, aromatic gradient when one sips the drink.
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Your private tasting notes
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FAQ's
What is the origin of the Fog Cutter cocktail?
The Fog Cutter is a classic tiki cocktail that is believed to have been invented in the 1940s. Its creation is often attributed to Victor Bergeron, the founder of Trader Vic's, a popular chain of Polynesian-themed restaurants. The Fog Cutter is known for its potent mix of several types of alcohol and its tropical flavor profile, embodying the spirit of tiki culture.
What does the Fog Cutter taste like?
The Fog Cutter has a complex and refreshing taste with a tropical undertone due to its unique combination of ingredients. The orange and lemon juice provide a citrusy tang, which balances the sweetness of the orgeat syrup and the rich flavors of the spirits, including white rum, brandy, and gin. The finishing touch of sweet sherry adds a subtle nutty flavor, rounding out the cocktail for a balanced, fruity, and slightly sweet taste.
How should the Fog Cutter be served for the best experience?
For the best experience, the Fog Cutter should be served in a highball glass, as recommended. It is important to serve it cold, shaken well to ensure that all the ingredients are thoroughly mixed and chilled. Adding a few ice cubes to the glass before pouring the cocktail helps maintain its temperature. Garnishing with a slice of orange or a cherry can enhance its tropical appearance and add to the overall enjoyment.
Can I make a non-alcoholic version of the Fog Cutter?
Yes, a non-alcoholic version of the Fog Cutter can be made by substituting the alcoholic components with non-alcoholic alternatives. For example, non-alcoholic spirits can replace white rum, brandy, and gin. You can use non-alcoholic wine or a grape juice blend with a splash of vinegar to mimic the sherry. Keep the orange juice, lemon juice, and orgeat syrup for their flavors. This version retains the tropical and fruity essence without the alcohol content.
What food pairs well with the Fog Cutter cocktail?
The Fog Cutter, with its citrus and tropical flavors, pairs wonderfully with a variety of foods, especially those with a Polynesian or Asian flair. Grilled seafood, chicken dishes with sweet and sour sauce, or a fresh summer salad with tropical fruits like mango and pineapple complement the cocktail’s flavors. Spicy foods can also balance well with the Fog Cutter’s sweet and tangy profile, making it a versatile choice for various culinary pairings.
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Comments
I'm not typically a fan of drinks with so many strong spirits, but this one surprised me. The citrus really cuts through, creating a refreshing balance that doesn't feel overpowering. The orgeat syrup adds an unexpected delicious twist, and the sherry floats elegantly on top, enhancing the depth.
Wow, what a delightful explosion of flavors! The citrusy tang blends beautifully with the strong spirits, and I absolutely loved the hint of nuttiness from the orgeat. The sherry on top adds that extra kick, making every sip a tropical journey. Highly recommended for adventurous palates!
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