Samoan Fog Cutter Modified

I got this Tiki Tolteca mug at the Alameda Point Antiques Fair (thank you @smuggler_steve), so wanted to make a drink in it. I had a great time visiting Tiki Tolteca in New Orleans in 2018, now sadly shuttered.

The drink was a Samoan Fog Cutter, though I misread the ingredients and ended up switching the ratio of Lemon and Orange Juice. I also used a Cara Cara Orange, so this ended up quite a bit sweeter than it would have been otherwise and I think was a more balanced ratio. I also used a lot more Sherry than what the original recipe calls for and to me is better for it.

I thought this tasted great, and I did find that even the small amounts of Brandy and Gin were providing a more complex blend of noticeable flavors than if this just used light rum.

Samoan Fog Cutter Modified
2 oz Cara Cara Orange Juice
1 oz Lemon Juice
½ oz Orgeat (heavy pour)
½ oz Gin (Beefeater)
½ oz Brandy (Korbel)
1½ oz Light Rum (Trader Vic’s)
1 oz Sherry (Harvey’s Bristol Cream)
Shake ingredients with ice, saving the Sherry for a float.

One Reply to “Samoan Fog Cutter Modified”

  1. I began with your recipe and tweaked it a bit (don’t we all try to improve tiki!). I believe I balanced it and improved the ABV beyond the “juice” range. THX for the recipe! I have published the following revised one on YouTube BellyUpBar cocktails Channel:

    2 Flor de Cana extra seco rum (Nicaragua 80 proof)
    ½ Bombay Sapphire gin (England 94 proof)
    ½ Napoleon brandy (France 80 proof)
    ¾ lemon juice (fresh squeezed)
    1½ Naval orange juice (fresh squeezed)
    3/8 orgeat (Liber)
    1 Hartley & Gibson’s cream sherry FLOAT (Spain 36 proof)
    Whip all (except sherry) with 2 chunks ice 30 times, pour all into cracked clear ice filled fog cutter mug, float sherry now, long straw, mint sprig

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