Fog Cutter Recipe

Fog Cutter Recipe. The fog cutter is a classic concoction from the legendary victor trader vic bergeron. Be forewarned, though, it does pack a punch.

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And this is it, this makes a lot and is quite potent. The fog cutter is a classic concoction from the legendary victor trader vic bergeron. Shake and strain over ice.

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The original recipe and method for serving this cocktail vary based on your source (there we… Combine all ingredients in a shaker tin, along with 2 cups of crushed ice. It was first published in 1947 by vic bergeron of the famous trader vic’s. This beautiful little rum mixed drink combines, bourbon, gin, lime juice, orange juice, pineapple juice, orgeat syrup, and honey syrup, and is garnished with pineapple leaves, an orange wedge, and a cherry for a little extra island drink goodness.

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Ingredients ¼ cup fresh orange juice 3 tablespoons (1 1/2 ounces) white rum 2 tablespoons fresh lemon juice 1 tablespoon (1/2 ounce) dry gin 1 tablespoon (1/2 ounce) brandy 1 tablespoon toasted orgeat syrup 1 tablespoon (1/2 ounce) amontillado sherry mint sprig garnish: Add all ingredients but the sherry into a cocktail shaker with ice and shake for 15 seconds. The fog cutter is a vintage tiki cocktail frequently attributed to being invented by victor bergeron that calls for a mixture of several liquors (rum, brandy, gin), the juice of lemon and oranges, orgeat syrup, and cream sherry. I once used cherry juicy juice to make it, but it just didn't taste as good. The fog cutter was one of the staple cocktails of the post prohibition tiki bar period.

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Decorate with fresh mint, and s stir stick. Tiki drinks tend to be characterful by nature, but the recipe for a fog cutter is particularly quirky as it calls for a unique mix of gin, brandy, sherry and the all important sugar cane spirit, rum. Float sherry on top and garnish with orange and lemon slices. And this is it, this makes a lot and is quite potent. 1/2 oz cream sherry (float) 2 oz lemon juice.

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Add cracked ice to top up glass. I was taking a craft class, and mentioned how i liked to have a fog cutter at the chinese restaurant we go to. Products needed original orgeat drink. How to make the fog cutter. In a cocktail shaker, combine rum, orange juice, lemon juice, brandy, simple syrup, gin and amaretto.

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Add cracked ice to top up glass. Decorate with fresh mint, and s stir stick. The fogcutter (trader vic’s) having just received my fee brothers orgeat syrup i decided to try the fogcutter again, using the recipe from trader vic’s: The fog cutter is a vintage tiki cocktail frequently attributed to being invented by victor bergeron that calls for a mixture of several liquors (rum, brandy, gin), the juice of lemon and oranges, orgeat syrup, and cream sherry. It's a delicate, fruity blend of several spirits and juices, topped with an aromatic float of amontillado sherry.

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I was taking a craft class, and mentioned how i liked to have a fog cutter at the chinese restaurant we go to. Fog cutter 1 1/2 oz. And this is it, this makes a lot and is quite potent. The fog cutter was one of the staple cocktails of the post prohibition tiki bar period. Pour the contents of tin.

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Shake all ingredients and strain into a collins glass over ice cubes. Products needed original orgeat drink. Float dry sherry on the top and serve. As vic wrote of his creation, fog cutter, hell. As with many classic cocktails, the recipe itself is a hot topic.

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Products needed original orgeat drink. Combine all ingredients in a shaker tin, along with 2 cups of crushed ice. The fog cutter was one of the staple cocktails of the post prohibition tiki bar period. I once used cherry juicy juice to make it, but it just didn't taste as good. 2.0 ounces light puerto rican rum.

Karl The Fog Cutter Recipe A Riff On The Classic Fog
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Combine all ingredients in a shaker tin, along with 2 cups of crushed ice. Folks looking for a stunning, yellow tropical cocktail need to try out this fog cutter drink. Add all ingredients but the sherry into a cocktail shaker with ice and shake for 15 seconds. Buzz for three seconds with a spindled drink mixer (the bar uses a hamilton beach drink mixer), or shake really hard until the ice is broken down. It's a delicate, fruity blend of several spirits and juices, topped with an aromatic float of amontillado sherry.