To prepare the original Fog Cutter cocktail, pour 2 ounces of Puerto Rican rum, 1 ounce of brandy and 1/2 ounce of gin into a cocktail shaker filled with cracked ice. Add 1 ounce of orange juice, 2 ounces of lemon juice and 1/2 ounce of almond-flavored orgeat syrup. Shake the cocktail, and pour the Fog Cutter into a Collins glass. Add more cracked ice to the glass, as needed, and float 1 teaspoon of sweet sherry on top of the cocktail and serve it with straws.
To make a Jamaican Fog Cutter cocktail, fill a cocktail shaker with ice. Pour in 1 ounce of light Puerto Rican rum, 1 ounce of Jamaican rum, 1 ounce of brandy and 1/2 to 1 ounce of gin. Add 1 1/2 ounces of orange juice, 1 1/2 ounces of lemon juice and 1/2 ounce of orgeat syrup.
Shake the cocktail until it is cold, and pour the cocktail, unstrained, into a 14-ounce glass. Add more ice, if desired. Gently float a small amount of overproof Jamaican rum over the cocktail. Garnish the Fog Cutter with a sprig of mint, and serve it with straws.
The original Fog Cutter cocktail was introduced by restaurateur Victor "Trader Vic" Bergeron in his 1947 book, "Bartender's Guide."