Which came first, the multi-generational Central Coast newspaper… or tiki cocktail? Nobody really knows, but we do enjoy sipping on this refreshing name-sake libation on occasion. Here’s how to make your own, should the mood fit.
Brief History (According to Wikipedia): The Fog Cutter is a vintage tiki cocktail frequently attributed to being invented by Victor Bergeron that calls for a mixture of several liquors, the juice of lemon and oranges, orgeat syrup, and cream sherry. It is high in alcoholic content and has been called the “Long Island Iced Tea of exotic drinks.
- crushed ice
- 2 fluid ounces orange juice
- 1 ½ fluid ounces white rum
- 1 fluid ounce lemon juice
- ½ fluid ounce gin
- ½ fluid ounce brandy
- ½ fluid ounce dry sherry
- ½ fluid ounce orgeat (almond) syrup
- 1 orange slice (Optional)
- 1 maraschino cherry (optional)
- 1 fresh mint leaf (optional)
- 1 toothpick (optional)
- Step 1 •Fill a cocktail shaker with ice. Add orange juice, rum, lemon juice, gin, brandy, sherry, and orgeat. Cover and shake until well blended. Strain into a tiki glass filled with crushed ice.
- Step 2 • Skewer orange slice, maraschino cherry, and mint on a toothpick to garnish the drink. Tiki cups obviously add to the fun.