Paul McGee’s Fog Cutter

Paul McGee, Lost Lake | Chicago

With three different base spirits, bright citrus and oxidative sherry, the original Fog Cutter can often come off as disjointed, but Paul McGee brings it into relief by tilting the axis of the drink even more towards rum. “To me, it’s more of a rum drink than a gin or Cognac drink,” he says. 

Where the original recipe calls simply on light rum, the Lost Lake version opts for Neisson Élevé Sous Bois, an agricole rhum aged for 18 months in French oak, which softens the edges of the drink and complements the Cognac. McGee also dials back the citrus knocking the lemon juice down from two ounces to one and subbing in a measure of dry Curaçao for orange juice.


Serving: 1

  • 1 ounce Neisson Élevé Sous Bois rhum agricole
  • 1/2 ounce Pierre Ferrand 1840 Cognac
  • 1/2 ounce Fords Gin
  • 1 ounce lemon juice
  • 1/2 ounce Pierre Ferrand Dry Curaçao
  • 3/4 ounce orgeat, preferably Small Hand Foods
  • 1/2 ounce Lustau amontillado sherry
  • 2 cup crushed ice

Garnish: mint bouquet, orange floret, orchid, swizzle stick and straw

  1. Combine all ingredients in a shaker tin, reserving 1 cup of crushed ice.
  2. Flash blend for 3 seconds.
  3. Pour into a tiki mug and top with the remaining crushed ice.
  4. Garnish with a mint bouquet, orange floret, orchid, swizzle stick and straw.