Fog Cutter

By Steve Kilcullen Jump to Recipe

While strong enough to slice through the murkiest mists, the Fog Cutter is probably best enjoyed under the sun and on the beach.

The bar was in the old lighthouse, which was up a long and dangerous stairway that had been carved into the cliffside. Tall waves, some three to four stories high, have been crashing mercilessly against these steps for centuries. How these were chiseled hundreds and hundreds of feet up the craggy rock were anyone’s guess, and seemed an inhuman feat. Perhaps it was the ancient undersea titans of old, or a lot of salty chippies had many a hard day on the job. Either way, today was one of the rare times the ocean was calm enough to allow some brave souls—myself included—to trudge up the slippery and potentially deadly stairs. With no rail to grasp onto, and a shallow ledge going up towards a dizzying height, my mind kept repeating one phrase over and over, as I hugged the wet stone wall, taking one precarious step at a time: This cocktail BETTER be worth it.

After what felt like an eternity, I reached the front door to a charming, but slightly decrepit lighthouse. A foghorn blasted loudly into the darkening sky as a wet and heavy mist began to blanket my surroundings. With a thirst and a curiosity to match, I stepped into the warm glow of the strangest tavern I have ever seen.

Describing this place would take years… Shark jaws adorned the walls, along with rusted diving helmets, and maps with strange, mysterious symbols and scribblings written on them. Voodoo dolls, and broken figureheads that probably came from sunken vessels stared down at me like gargoyles. Jolly Rogers hung over the porthole windows like curtains, while an old phonograph played strange and warbly melodies that unsettled me. Behind a crooked bar, and in front of a strange-looking shelf filled with ancient, dusty liquor bottles, stood the barkeep. Grizzled, bearded and chewing on a corn cob pipe, the glaring, mean-looking proprietor slammed his hand down hard on the bar.

“I know what ye’ll have, by gum! Say not a word, fer I know what ails ye!” He turned and began working, the sound of clanking bottles joining the strange and alien music from the record. I wasn’t sure what to say, as this crusty sea dog’s voice sounded as rough and coarse as the barnacles on the bottom of my boat. But suddenly, I had a drink in my hand that was as tall as the fella that made it. The large Tiki mug had a few straws poking out the top, so I sipped deeply. Rum, gin, brandy, as well as orange and lemon juice mixed with orgeat and a sherry float on top, came together and hit me like a delicious foghorn for my taste buds. When I mentioned this, the bartender cackled proudly.

“Yar, that be a Fog Cutter, a invention of me own that I crafted here atop this jagged, lonely cliff.”

My brow furrowed. I know my cocktail history. “Wait a minute… The Fog Cutter was invented by Victor Bergeron of Trader Vic’s fame, back in 1947. It’s his second most famous creation…”

My voice trailed off as I noticed the crazed and wild look in the bartender’s eyes. His large, gnarled hands grabbed me by the scruff of my very pricey Billy Reid peacoat.

Moments later, I discovered that the trip back down to my boat was a lot faster than the journey up.

What Is The Best Alcohol To Use In A Fog Cutter?

This a strong and robust recipe, and you can play around with various kinds of spirits when making it. For the rum, you can play with a light and clear silver, which will complement the gin. Or you can use a spiced or dark rum for a more intense flavor. For the gin, I like a sweeter Old Tom or a fresh and crisp seaside botanical-infused Gray Whale. As far as the brandy is concerned, find a bottle of the more accessible and popular brands, like Christian Brothers or E&J VS.

WHAT GLASSWARE AND GARNISH IS USED?

Fill a highball or collins glass with crushed ice, and once your drink is poured in, garnish with a fresh sprig of mint.

SO WHY IS THIS DRINK CALLED THE FOG CUTTER?

While this is definitely a potent and eye-opening tipple, which is probably where the name came from—you know, so strong it cuts through the fog—the description in Trader Vic’s recipe books proclaimed: “Fog Cutter, hell. After two of these, you won’t even see the stuff.”

Other Tiki Drinks Worth Trying

Some of the most fun you can have drinking is with a fruity, strong and unforgettable Tiki cocktail. Often served in ceramic mugs accompanied with little umbrellas, this variety of libation comes from a unique, colorful and historic movement in Southern California. Trader Vic’s, Don the Beachcomber, Trader Sam’s at Disneyland, Tiki-Ti and Tonga Hut… these are just a smattering of legendary places that helped make the Tiki movement a popular one the world over. And with some of their classic recipes available right here, you can have your own Polynesian party at home anytime you want.

• Zombie – Guaranteed to wake up the dead, or at least loosen a few inhibitions.
• Saturn – This tipple is so strong you’ll be launched into the solar system, so watch out.
• Mai Tai – Trader Vic’s most famous concoction.
• Navy Grog – Sail the seven seas with this Tiki version of the historic elixir.