Catalan Fog Cutter
Kelly AllenThe Fog Cutter is an old tiki cocktail known for its formidable mixture of multiple liquors (rum, brandy, gin). It's a deceptively potent concoction, called by some the "Long Island Iced Tea of exotic drinks."
Our version tamps down the original recipe's sweet orgeat and puckery lemon juice by subbing in a healthy dose of dry curaçao. Rather than the traditionally oxidative cream sherry, we opt for a Catalan rancio sec. The result is a touch less briny and a bit more brawny, making up for the dialed-back sweetness.
Rancio Sec varies widely. If you can't find Rambeau, seek out a heavily oxidative alternative. Amontillado or oloroso sherry works in a pinch.
Ingredients
- 1 oz gold rum
- ½ oz cognac
- ½ oz London Dry-style gin
- 1 oz lemon juice
- ½ oz dry curaçao
- ¾ oz orgeat
- ¾ oz Domaine de Rombeau Rancio Sec
- 2 cups crushed ice
- Garnish: mint bouquet, orange wheel or floret, and a wide glass or metal straw
Preparation
- Combine all ingredients in a shaker with half of the ice. Shake quickly but thoroughly.
- Fill a Collins glass or a tall tiki mug with the remaining crushed ice. Garnish with the mint bouquet and the orange floret or wheel. Tuck in the straw and serve at once.
