In signature Trader Vic fashion, the Fog Cutter calls on a blend of three different base spirits (gin, cognac, rum) and a float of sherry. With so many different profiles competing, it’s a drink that can be difficult to balance. In the version Paul McGee serves at Lost Lake in Chicago, he tilts the axis of the drink more toward rum, in this case a lightly aged rhum agricole from Martinique rather than the “light rum” originally called for. A slightly amended version appears below, which simply loses the orange curaçao in favor of a hefty spritz of orange oil over the surface of the drink.
Reprinted with permission from Easy Tiki: A Modern Revival with 60 Recipes, by Chloe Frechette, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © 2020 by Lizzie Munro.