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.
1 ounce aged Martinique rum, preferably Neisson Élevé Sous Bois
1 ounce aged Martinique rum, preferably Neisson Élevé Sous Bois
1/2 ounce Cognac
1/2 ounce Cognac
1/2 ounce London dry gin
1/2 ounce London dry gin
1 ounce lemon juice
1 ounce lemon juice
3/4 ounce orgeat (see Editor's Note, or Small Hand Foods)
3/4 ounce orgeat (see Editor's Note, or Small Hand Foods)
1/2 ounce amontillado sherry
1/2 ounce amontillado sherry
Garnish: mint bouquet, orange floret, edible orchid, swizzle stick, straw
Directions
Combine all ingredients in a cocktail shaker and add 1 cup crushed ice. Shake for 5 seconds.
Pour into a tiki mug and top with another cup of crushed ice.
Garnish with an orange peel, first expressing its oils over the cocktail, then twirling it into a floret, a mint bouquet, orchid, and a swizzle stick and straw.
Editor's Note
Alternatively, combine all the ingredients in a drink mixer with
1 cup crushed ice. Buzz for 3 seconds. Pour into a tiki mug,
top with another cup of crushed ice, and garnish.
Orgeat: 300 grams raw almonds (about 3 1⁄2 cups/ 1⁄2 pound)
Water, as needed
Sugar
Put the almonds in a bowl and add water to cover. Set aside to
soak overnight. Drain the water, then weigh the almonds. Transfer
them to a blender and slowly add an equal weight of fresh water
while the blender is running on slow, for about 1 minute. Increase
to high speed, until the mixture is opaque. Strain through a nut
milk bag or a fine- mesh strainer lined with cheesecloth. Weigh the
strained milk. Transfer to a medium saucepan and add an equal
weight of sugar. Heat over medium, stirring, until the sugar has
dissolved. Remove from the heat and let cool. Store in an airtight
container in the refrigerator for up to 2 weeks.
