Retro Tiki Cocktail: Fog Cutter
The Fog Cutter cocktail gained renewed popularity during the 1990s resurgence of the tiki craze. Tiki food, décor and cocktails had originally taken root in Los Angeles the 1930s thanks to restaurants like Trader Vic’s. The recipe shown here was published in the tiki cocktail book “Beachbum Grog Log” by Jeff “Beachbum” Berry, the legendary tiki cocktail expert. Berry credits Trader Vic with the invention of the Fog Cutter in the 1940s.
Jeff Berry claims to have developed his fondness for tropical cocktails when dining in Polynesian style restaurants with his parents, and being fascinated by the exotic drinks he saw the adults enjoying. The Fog Cutter cocktail has a refreshing citrus taste and makes for a very potent drink.
1½ ounce light rum
1 ounce orange juice
3 tablespoons lemon juice
1½ teaspoon orgeat syrup
1 teaspoon sweet sherry
Shake all ingredients in a cocktail shaker with ice until chilled. Strain into an iced-filled tall Tiki mug or Collins glass. Float a teaspoon of sweet sherry on top.