This is my take on a Fog Cutter, incorporating Passionfruit Syrup and an orange liqueur to replace some of the juice elements. Clearly influenced by another all-time gin classic, the Saturn.
Fog of Saturn 1 oz Lime Juice ⅔ oz Orgeat (Latitude 29) ¼ oz Passionfruit Syrup (Liber) ¼ oz Cointreau 1½ oz London Dry Gin (Beefeater) 2 dash Orange Bitters Shake with ice and float 1½ oz Cream Sherry (Harvey’s Bristol Cream)
Some might object to the amount of sherry being used here, but to me I love the combination of the sherry with the tropical elements and the gin.
I tried this earlier in the week with Campari as is called for, but felt it was too bitter. So I took another run with Aperol which for sure is a lot sweeter. In the end it was maybe a little too sweet. Hence the modified version below with a split aperitif.
East India Negroni 2 oz Rum (Denizen White) 1 oz Sherry (Harvey’s Bristol Creme) ½ oz Aperol ¼ oz Campari Shake with ice and strain. Garnish with orange peel.
Finally got some Sherry so I could try this Trader Vic’s classic at home. It’s delicious.
The classic Fog Cutter recipe dates from the 1940s and was included in the 1947 Trader Vic’s Bartender’s Guide. With four different spirits, it has been compared to a Long Island Iced Tea.
Fog Cutter (1940s) 2 oz Lemon Juice 1 oz Orange Juice ½ oz Orgeat 2 oz Puerto Rican Rum 1 oz Brandy ½ oz Gin Sherry wine float
Shake all except for Sherry with cracked ice. Pour into 14 oz glass and fill with more cracked ice. Add Sherry float.
In the 1950s, Trader Vic adjusted the recipe to reduce the amount of rum and brandy. This new recipe was given the moniker Samoan Fog Cutter and remains on the Trader Vic’s menus today.
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
If I was going to make it again, I probably would float a full ounce of sherry on top. It really is the special ingredient in this cocktail.
As a kid growing up in the 1970s, commercials for Harvey’s Bristol Creme were common. It’s actually pretty tasty.
