Fog Cutter
ClassicRum, brandy, and gin under a sherry float. Deceptively strong.
Bright and citrus-forward up front, with orgeat rounding the edges into a nutty softness. The sherry float adds a dry, nutty aroma on top, masking just how much spirit is underneath — smooth, tropical, and quietly powerful.
Ingredients
- 2 oz White Rum
- 1 oz Cognac
- 0.5 oz Gin
- 2 oz Fresh Lemon Juice
- 1 oz Fresh Orange Juice
- 0.5 oz Orgeat
- 0.5 oz Sherry
- Mint sprig · optional garnish
- Orange slice · optional garnish
Method
- 1
Add the rum, cognac, gin, lemon juice, orange juice, and orgeat to a shaker with crushed ice.
- 2
Shake briefly and pour unstrained into a tall glass.
- 3
Float the dry sherry over the top.
- 4
Garnish with a mint sprig and an orange slice.
The Story
Trader Vic Bergeron created the Fog Cutter in the 1940s and warned that "after two of these, you won't even see the stuff." It stacks three base spirits — rum, brandy, and gin — behind a wall of citrus and almond orgeat, then crowns the whole thing with a float of dry sherry that hits the nose first. It remains one of tiki's most notorious sleeper punches.
Recipe card
The whole recipe in one shareable image.
