Fog Cutter Taste & History
This is defiantly more on the tart side of tiki drinks and is closer in taste to a sour than most juice filled tiki cocktails. Think of this as kind of a nutty tiki version of a rum sour. Its an wonderful cocktail that is more to the taste of someone who like sours than someone who likes Dark & Stormies or mules.
Nothing too interesting on the history of this cocktail. It was invented by Victor Bergeron for Trader Vic’s and was one of his most popular cocktails second to the Mai Tai. Trader Vic’s Bartending Guide says that after 2 of these you won’t even see straight anymore, but I have had 2 or 3 of them and I was alright. There are countless variations on this guy (that’s true for almost all tiki drinks), but this here is the tried and true recipe from Trader Vic’s book itself.
Floating Sherry On Top
The last ingredient in this cocktail is to do a sherry float on top. Here is the thing though, sherry is very dense and thus can not float. Floating alcohols on top of each other is based on weight. Sugar is heavier than water, water is heavier than alcohol, and the heaviest ingredient will always sit at the bottom. The sherry is way more sugary than the drink therefore it will want to drop to the bottom. This works out to have a cool effect and makes it look as if the sherry is cutting through the drink. If you want a cool dark float that will sit at the top try using 151, as it is has less sugar than the rest of the drink and is much more alcoholic, so it will stay on top.
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