Today we’re going to show you how to make the fog cutter, a tiki drink with a history of updates, changes and potency. This is meant to cut the fog, but in the end it simply creates more.
The Fog Cutter:
http://recipe.awesomedrinks.com/recipe/fog-cutter/
Jeff Berry REMIXED:
http://amzn.to/2oxtybm
Orgeat Syrup:
https://awesomedrinks.com/products/b-g-reynolds-orgeat-syrup
The fog cutter, often confused with a drink of similar name and extra ‘g’, the Fogg Cutter, this is the original drink design that Trader Vic utilized at his restaurants circa 1942.
This WWI-era cocktail is what most would consider the Long Island Iced Tea of Tiki as designed by Trader Vic. Vic said this drink “doesn’t cut the fog as much as it creates one.”
A newer variation, Trader Vic designed the Samoan Fog Cutter, which is lighter on alcohol and blended instead of shaken, giving more dilution and less potency. This is trader vic’s third most popular cocktail design, with #2 being the Scorpion and #1 being the Mai Tai.
As far as tiki drinks go, this is both potent and very puckery. The sour notes are on overdrive. The fog cutter tiki drink is best suited for those that love a super sour cocktail recipe.
The Fog Cutter (1942 version)
– 2 oz Light Puerto Rican Rum
– 1 oz Brandy
– 1/2 oz Gin
– 2 oz Fresh Lemon Juice
– 1 oz Fresh Orange Juice
– 1/2 oz. Orgeat Syrup
– 1/2 oz cream sherry (float)
– mint sprig garnish
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Common Man Cocktails, inspired by Derrick Schommer’s intimidation when opening a cocktail book, is designed to show viewers how to create some of the most common cocktails to advanced crazy cocktails and to look back at the classics of yesterday. Derrick has learned as he goes and has been actively creating five recipes a week on the channel for over six years, lots of content to keep you entertained for hours!
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