Fog Cutter Recipe

Fog Cutter recipe — The overachiever who brings three spirits to a one-spirit party and somehow makes it work. Made with rum. Originally from United States.

I'm the friend who always goes overboard but in the best possible way. While other cocktails pick one spirit and call it a day, I show up with rum, brandy, AND gin because why choose? I'm complex, mysterious, and probably stronger than I look—fair warning.

The Fog Cutter was created at Trader Vic's in the 1940s and came with a built-in limit—bartenders would only serve two per customer because, as Vic said, 'after two of these, you can't see the fog.' The drink literally had its own safety protocol.

Victor Bergeron invented this powerhouse at his Oakland tiki bar in the 1940s as the ultimate tropical storm in a glass. He wanted to create something that would cut through San Francisco's famous fog—both literally and metaphorically—with sheer boozy force.

Ingredients

• 1.5 oz light rum
• 0.5 oz dark rum
• 0.5 oz brandy
• 0.25 oz gin
• 2 oz fresh orange juice
• 1 oz fresh lime juice
• 0.5 oz orgeat syrup
• 1 cup crushed ice

Instructions

1. Add all ingredients to a cocktail shaker filled with ice
2. Shake vigorously for 15 seconds
3. Strain into hurricane glass filled with crushed ice
4. Garnish with orange slice and maraschino cherry

Category: cocktail | Difficulty: medium | Base spirit: rum | ABV: 25.0-30.0%

Origin: United States