For my first recipe, I used his 1950 revised version called Samoan fog Cutter: 2oz lemon juice, 1oz orange juice, 1/2oz orgeat, 1/2oz brandy, 1/2oz gin, 1 1/2oz light Puerto Rican rum and a float of 1/2oz cream sherry.
I changed the light Puerto rican rum for Lost Spirits Polynesian Inspired Rum and I called it Polynesian Fogcutter.
Polynesian Fog Cutter
Author: Oriol Elias
Ingredients
- 2oz Lemon juice
- 1oz Orange juice
- ½oz Orgeat
- ½oz Brandy
- ½oz Gin
- 1½oz Lost Spirits Polynesian Inspired Rum
- ½oz Cream Sherry (float)
Instructions
- Put everything in a blender (except the cream sherry) with a cup of crushed ice.
- Blend 10 seconds.
- Pour unstrained in a tiki mug.
- Garnish with a mint sprig and 3 marraschino cherries speared in a bamboo stick.
My second recipe was a twist of the Fog Cutter served on Bali Hai At The Beach in New Orleans circa 1970: 2oz orange juice, 1 1/2oz lime juice, 1 1/2oz sugar syrup, 1oz light Puerto Rican rum, 1oz Dark Jamaican rum, 1oz Brandy, 1oz Gin, 1/2tsp almond extract.
At this I didn’t use brandy and gin and I only use rums, yes!it’s a rummy Fog Cutter called Fog Rummer.
Fog Rummer
Author: Oriol Elias
Ingredients
- 2oz Orange juice
- 1½oz Lime juice
- 1½ Cane Syrup
- 1oz Rougaroux Full Moon
- 1oz El Dorado 12
- 1oz Mount Gay Black Barrel
- ½ tsp Almond extract
- ½oz Cruzan Blackstrap (float)
- ½oz Lemonhart 151 (float)
Instructions
- Put everything in a blender (except the cream sherry) with a cup of crushed ice.
- Blend 10 seconds.
- Pour unstrained in a pilsner glass.
- Garnish with a mint sprig and a slice of orange, a slice of lime and a marraschino cherry speared in a bamboo stick.
On this challenge there was 105 pic entries and the winner was Aaron Doherty (aka @supperlusty), the special prize was a vintage made in Japan tiki mug and a swizzle stick courtesy of Tacoma Cabana.
This weekend is the #jetpilotchallenge2015 !!! I’m going to make mine…and you????
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