The recipe
- 2 ozPuerto Rican rum60 ml
- 1 ozBrandy30 ml
- ½ ozGin15 ml
- 1 ozOrange juice30 ml
- 2 ozLemon juice60 ml
- ½ ozOrgeat15 ml
- ½ ozSherry, floated15 ml
How to make it
- 1Shake everything except the sherry with ice.
- 2Pour into a tall glass with ice.
- 3Float the sherry on top and serve with straws.
The 1946 recipe doesn’t give an amount for the sherry; later Trader Vic books give ½ oz.
The ratio
2 : 1 : ½ : 1 : 2 : ½ : ½
In parts, a Fog Cutter is 2 rum, 1 brandy, ½ gin, 1 orange, 2 lemon, ½ orgeat and ½ dry sherry. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Tiki & Punches
- Banana Daiquiri — Rum, banana liqueur, lime and a piece of ripe banana, blended with crushed ice until smooth: a fruity frozen Daiquiri.
- Blue Hawaii — Pineapple, sweet-and-sour, blue curaçao, vodka and rum over ice: bright blue, fruity and very Waikiki.
- Chartreuse Swizzle — Green Chartreuse stretched with pineapple, lime and falernum over crushed ice. Herbal, tropical and strong.
- Don’s Special Daiquiri — Two rums blended with passion fruit, honey and lime over crushed ice. Fruity and tropical, with a funky Jamaican backbone.
- Hot Buttered Rum — Dark rum and a spoonful of spiced butter and brown sugar, melted into hot water: rich and warming.
- Hurricane — Four ounces of dark rum with passion fruit syrup and lemon over crushed ice: big, fruity and strong.