The Fogcutter (Early)

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.

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The Fogcutter (Trader Vic’s)

Having just received my Fee Brothers Orgeat Syrup I decided to try The Fogcutter again, using the recipe from Trader Vic’s:

• 2.0 ounces light Puerto Rican rum
• 0.5 ounce gin
• 1.0 ounce brandy
• 1.0 ounce orange juice
• 2.0 ounces lemon juice
• 0.5 ounce orgeat syrup
• 0.5 ounce sherry

Shake with cube ice, strain into a glass, and fill with crushed ice.

First off, this is a huge cocktail. Most of the cocktails I’ve been making have around one and a half to two ounces of spirit. This has close to four. I had to change the glass I was planning to serve this in to leave room for ice.

The Fogcutter

Dr. Cocktail lists only a single vintage recipe that uses sour mix, and since I had some on hand I decided to try The Fogcutter:

• 1.0 ounce white rum
• 0.5 ounce gin
• 0.5 ounce brandy
• 0.5 ounce Sour Mix
• Two dashes simple syrup

Combine with ice and blend. Pour into goblet. Add a float of cherry-flavored brandy on top.

This drink had a lot of firsts for me. It was my first cocktail to feature rum. It was the first cocktail to be blended. It as also my first cocktail in the “tiki” tradition made famous by Trader Vic’s.