Here is my third and final attempt at the Fogcutter. This one is from the book and attributed to Don the Beachcomber:
- 2.0 ounces Barcardi Gold rum
- 0.5 ounce Plymouth Gin
- 1.0 ounce Pisco Brandy
- 1.0 ounce orange juice
- 2.0 ounces lemon juice
- 0.5 ounce orgeat syrup
- 0.5 ounce cream sherry
Shake all ingredients except the sherry with ice cubes. Pour into a chimney glass, and add more ice to fill. Float the sherry on top.
This is it. This is the tiki drink I was craving. This is fantastic.
I should point out that this is the same exact recipe as the Fogcutter attributed to Trader Vic’s, but in this one Dr. Cocktail specified the spirits to be used. I was finally able to acquire Plymouth Gin as well as Pisco Brandy. They made all the difference.
I think this just points out how important both the quality of the ingredients and the ratios are to the perfect cocktail. In the Fogcutter comparison I read, every recipe has pretty much the same ingredients, just with differing amounts. Per the suggestion in the article, I did cut back slightly on the lemon juice.
I wish I’d had a little paper umbrella to put into the glass, and I probably should have worn a Hawaiian shirt while drinking this cocktail, but it really did bring back some memories, which was cool, this being Christmas and all. While I don’t say it enough, I did raise the glass to all the people in my life – may the most you wish for be the least you receive.
Notes: I used Bacardi Gold rum and Plymouth Gin per the instructions. For the Pisco I used Gran Sierpe, and Lustau for the cream sherry.