The ingredients for the fog cutter cocktail are ice, white rum, gin, brandy, orange juice, lemon juice, orgeat (almond flavored syrup), Amontillado sherry and mint. The preparation of this cocktail also requires a cocktail shaker and strainer. The drink should be served in a highball, tiki or collins glass.
To make this drink, begin by filling a cocktail shaker with ice. Then add 1 1/2 ounces of white rum, 1/2 ounce of gin, 1/2 ounce of brandy, 2 ounces of fresh orange juice, 1 ounce of fresh lemon juice and 1/2 ounce orgeat. Shake the mixture well and strain into the ice-filled glass of your choosing. Float the Amontillado sherry on the top of the drink and garnish with a mint sprig. Some variations call for an orange slice or Maraschino cherry as garnish. Serve the drink with a straw to ensure that the float has time to sink down into the rest of the drink. Sipping straight from the top would result in the float being drunk entirely in the first few sips.
This cocktail was originally developed by the legendary Victor Bergeron, also known as Trader Vic. Bergeron is also one of two people who claim to be the original inventor of the popular Mai Tai cocktail.