• Light rum
  45 ml (1.5 oz)

  A quality light rum forms the base
• Gin
  15 ml (0.5 oz)

  A classic London dry works well
• Brandy
  15 ml (0.5 oz)

  Adds warmth and depth
• Fresh orange juice
  60 ml (2 oz)

  Freshly squeezed for best flavor
• Fresh lemon juice
  30 ml (1 oz)

  Bright and tart
• Orgeat syrup
  15 ml (0.5 oz)

  Almond syrup, a tiki essential
• Cream sherry
  15 ml (0.5 oz)

  For the signature float
• Crushed ice
  30 ml (1 oz)

  Fill the glass

• Cocktail shaker
• Jigger
• Bar spoon
• Strainer
• Citrus juicer

1. 1

   Add all ingredients except the cream sherry to a cocktail shaker.

2. 2

   Fill the shaker with crushed ice.

3. 3

   Shake vigorously for 10-15 seconds until well chilled.

4. 4

   Strain into a tall glass (like a tiki mug or Collins glass) filled with crushed ice.

5. 5

   Gently float the cream sherry on top by pouring it over the back of a bar spoon.

6. 6

   Garnish with a fresh mint sprig, an orange slice, and a cherry.

• Delivers a tantalizing mix of flavors from several spirits
• Striking presentation with a sherry float and tropical garnish
• Rich tiki history and a true conversation starter
• Refreshing citrus and almond notes balance the boozy punch
• Perfect for summer sipping or themed parties

The Fog Cutter was crafted in the 1940s, most notably at Trader Vic’s, a famed tiki bar. It quickly became a staple of the Polynesian-themed bar craze that swept America post-Prohibition. Known as the 'longest island iced tea in the world,' the Fog Cutter stood out thanks to its unique combination of spirits and the dramatic sherry float. Its playful name hints at its strength—it's said to clear away even the thickest mental 'fog.'