How to make ...
TT FOG CUTTER
We’ve put together this Tiki classic for a special virtual class in collaboration with Health Technology Assessment international for the HTAi 2021 Virtual Annual Meeting.
The ingredients have been carefully selected to evoke the flavours and feel of the outdoors that we’ve all been missing so dearly in recent months.
Ingredients
45ml White Rum
15ml London Dry Gin
12.5ml Cognac
10ml Pisco
45ml Orange Juice
15ml Lime Juice
15ml Orgeat
5ml Grenadine (with garnish)
15ml Overproof Rum (with garnish)
Times:
Prep: 2 Minutes
Make: 30 Seconds
Total: 2 Minutes and 30 Seconds
Calories:
185 calories
Allergens:
No common allergens to be found, although, since every body is different, we advise you check out this recipe's ingredients list just to be sure!
Servings:
Serves 1
Method
In a Boston glass or shaker, using the jigger to measure, add the spirits (apart from op rum), orange juice and orgeat.
Cut your lime in half and squeeze the juice from one half into the shaker for roughly 15ml of lime juice.
Save the squeezed lime half to use for garnish.
Fill with cubed ice and seal using the tin.
Shake for 10-15 seconds.
Strain into a high ball or tiki glass.
Fill with fresh cubed ice /or the ice from your shaker.
Pour 5ml of grenadine over the back of a spoon into the drink.
Equipment
Tiki Mug*
Cocktail Shaker**
Jigger/Measure***
Ice****
Hawthorne Strainer †
Fine Strainer ††
* If you don’t have this glassware try and choose something that will fit the volume of the liquid well, preferably with a sturdy build e.g. a decent-sized mug. At a push you can use pretty much anything, it’s more about the flavour than the presentation, right?
** If you don’t have a cocktail shaker there are several other items we could employ. A mason jar, a reusable coffee mug or water bottle, or a sturdy Tupperware – ideally not the takeaway food style and be sure it’s clean and free from food particles.
*** If you don’t have a jigger (fancy bar name for a liquid measure) work from the principle that a tablespoon is 15ml.
**** Before embarking on a cocktail making adventure be sure you have sufficient ice. Ice is the second most important ingredient in a cocktail after the alcohol. If you have ice trays at home load them up a few times in preparation and bag the resulting ice up for later use. If you don’t happen to have ice trays you can freeze water in zip lock bags and then break it up.
† The Hawthorne strainer is usually used for a “first strain” which separates the main solids from the liquid cocktail e.g. the ice. Instead of a Hawthorne strainer you can use the lid/cap of your makeshift shaker or any solid item that can sit flat on its top.
†† A fine strainer is like a small sieve on a handle. It serves to take any bits missed by the initial strain and the tiny flecks of ice out of the cocktail for a smooth texture. This is called a fine or double strain and is not strictly necessary but if you want to have a go you can use a regular tea strainer or sieve.
History
Sometimes referred to as the Long Island Iced Tea of tropical drinks, the Fog Cutter uses a unique combination of rum, cognac, gin and pisco to give an unparalleled range and complexity of spirit flavour. These ingredients are paired with orange juice, citrus and nutty orgeat (almond syrup) to give this punchy drink a delectably mellow, tropical undertone. Finally, in place of the Sherry, our version includes a float of grenadine for some extra sweetness and colour, as well as the final theatrical addition of overproof rum; flamed, and sprinkled with cinnamon. Trader Vic once famously remarked of this cocktail: “Fog Cutter, hell. After two of these, you won’t even see the stuff”.
