Fogcutter Friday

There’s been quite a bit of conversation happening lately in some of the blogs and YouTube channels that I watch around the classic Trader Vic’s cocktail The Fog Cutter. This was one of Vic’s breakout cocktail hits in the 1940s, based on a reputation for being extremely potent and also for being served in the signature mug. The cocktail contains, rum, gin, brandy, and sherry, along with citrus juices and Trader Vic’s signature sweetener, orgeat.

We were a Trader Vic’s Emeryville last week and thought I’ve give the modern day Samoan Fog Cutter a try. This version from the 1950s has slightly less booze than the original Fog Cutter but still features plenty of the citrus that folks often feel makes the cocktail unbalanced. And with all that juice it sure looks like it would be too tart, but I’ll tell you I thought the balance was just fine, especially once that sherry float began to be incorporated into the drink.

Samoan Fog Cutter
2 oz Lemon Juice
1 oz Orange Juice
½ oz Orgeat
1½ oz Light Rum
½ oz Brandy
½ oz Gin
½ oz Cream Sherry, floated

Possible that the orange juice they’re using at Trader Vic’s leans sweet. Or perhaps they used a little more orgeat. I’ve made some Trader Vic’s cocktails at home and indeed did find them leaning tart, but that wasn’t the case for me at the restaurant last week.