Shannon’s Fog Cutter

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Y’all, it’s nearly autumn and I am feeeeeling like it’s time for some Sherry! Actually, I’m feeling like it’s time for some Rum + Sherry + Gin + Cachaça which means, I’ve got a Tiki drink for us today! So grab one bottle of each, some citrus and get some Orgeat cause this shit is tasty!

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Do you see it? Do you see the book in the photo? Are you intrigued? “Gurrrrl, why is there a book in the photo? There’s never a book in the photo!”

Woo! I’ve been meaning to get the Smuggler’s Cove book for quite sometime and after seeing the 100th or so recipe show up on /r/cocktails, I was like, “OK FINE! I’ll get the book!”

It’s uhhhhhhhmazing. It’s the Tikiest/nerdiest/geekiest/Rummiest/most delightful book I’ve read in awhile and wow, it has so many good tips on how to make well crafted cocktails. So like any thirsty woman, I found a recipe that was really speaking to me and made a variation.

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Not that I haven’t made a Fog Cutter before, cause I totally have and I totally love this format. Tropical + Gin + Sherry really speaks to my soul on a deep level.

For this particular Fog Cutter, I was thinking of my friend Shannon Mustipher (THE Rum Queen of NYC, brand ambassador for Denizen Rum, a serious lover of Cachaça and overproof spirits) and made this drink with her in mind. Hope you like it gurrrrrl!

  1. I started with Yaguara Cachaça as the “inspirational” ingredient and the replacement for brandy…
  2. Which led me to Denizen 3 Year Rum for the main spirit cause Denizen & Yaguara go so well together and y’all know Denizen is my “workhorse Rum”. Loads of coconut, banana, and grasses between the two of these spirits.
  3. Then I wanted a big bright Gin and was kind of thinking overproof would be the jam so to the Hayman’s Royal Dock I went!
  4. I followed the Smuggler’s Cove guide of Lemon, Orange, & Orgeat but I did change the type of sherry from Oloroso to Lustau Amontillado cause that’s what I had in my fridge. I also have Fino but I thought that would be too dry and a little too thin.

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Another tip I picked up from Smuggler’s Cove is the use of “Flash Blending”. Now, they use something like a Hamilton Beach Milkshake Blender and blend for 5 or so seconds. I don’t have that sort of blender but I do have a Ninja (for all the smoothies my girlfriend and make in our lil apartment). I’ve reduced my blending time to just about 2 seconds so that the drink doesn’t get too watery and I’m digging the resulting texture.

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Check the ice in the above photo. Nice right? Also, those Luxardo Cherries look super tasty right now. Yummmmmm.

Shannon’s Fog Cutter

  • 2 oz Denizen 3 Year Aged White Rum
  • 1 oz Cachaça Yaguara
  • 1/2 oz Hayman’s Royal Dock Gin
  • 1/2 oz Orgeat
  • 1 1/2 oz fresh Orange Juice
  • 1 1/2 oz fresh Lemon Juice
  • Garnish: 1/2 oz Amontillado Sherry, 3 Luxardo Maraschino Cherries, swizzle stick

Combine ingredients and flash blend for 2 seconds with ~8 oz cracked ice. Pour into a tall Tiki mug, float the Sherry on top, and garnish.

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Tiki cheers to all y’all and I HIGHLY recommend getting the Smuggler’s Cove book. I also recommend getting a Rum collection going cause there is a whole wonderful world of Rum out there and with that Rum you can make a whole wonderful set of Tiki drinks!

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Dr Funk

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I’m continuing the January Tiki Madness with a classic Tiki Cocktail. Loooooove some Tiki + Absinthe y’all. I got this recipe from the Total Tiki app by Beachbum Berry and according to his research, this recipe was from Don the Beachcomber in Palm Springs circa 1953. P.S. If you’re remotely interested in tiki, GET THIS APP! For more Doctor Funk history and surprising research, go here.

If you want to post recipes on instagram and join in the Tiki madness, use the hashtag #TikiTheSnowAway!

Dr Funk

  • 1 1/2 oz Light Rum (used Denizen Aged White Rum)
  • 2 barspoons Pernod or Absinthe (used St. George Absinthe Verte)
  • 3/4 oz Lime Juice
  • 1/2 oz Grenadine (used Morris Kitchen cause the vanilla notes)
  • 1 oz Club Soda

Shake over ice, strain into Collins glass with ice, top with Club Soda. Garnishes are up to you!

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Home Bar Boomerang: FoodieTails

A “Boomerang” is when one bar hand delivers a drink to another bar. Well, here in BlogLand, we can’t exactly send a drink from one friend to the next. Cross-posting is the Blog Boomerang! I’m extremely excited to announce that my first Home Bar Boomerang is from the greatest Home Bar Gurl in the South East, the brilliantly talented FoodieTails! I’ve also posted at her blog today, so head on over to see my recipe.

Bonus: this drink is totally part of the January Total Tiki Takeover! Use the hashtag #TikiTheSnowAway on Instagram to add your own Tiki drinks!

Brooklyn Swizzle 2

Hello Home Bar Girl readers!! Welcome to a little piece of FoodieTails and the first guest blog post. I’m Morgan and I love cocktails. That’s why we’re all here, right? The #1 Home Bar Girl, Dani, has been killing the cocktail game with her inventive and complex potations. Especially with Rum. Have you seen those Brugal punches?! Amazing. For this first guest post, I thought I’d add my 2 cents in on the rum scene. One can never go wrong with a good swizzle.

Brooklyn Swizzle 1
Though we’re facing a huge cold front (no snow in the Carolinas yet), I’m still finding a tall glass filled with crushed ice and garnished with mint really refreshing in these cold temperatures. Think tropical thoughts. This swizzle is somewhat of a split base. Combining Brandy and an aged Light Rum. The two balance each other well in this cocktail.
Brooklyn Swizzle:
  • 2oz. Light Rum [Such as Cruzan]
  • 1 1/2oz. Apricot Brandy
  • 3/4oz. Brandy
  • 1oz. Pineapple Juice
  • 3/4oz. Lime Juice
  • 3-6 Mint Leaves
  • 2-3 Dashes Orange Bitters
*Add all ingredients to shaker and fill about half way with ice. Because this cocktail is served over crushed ice, it will be further diluted. Shake until chilled and double strain over crushed ice into a “Hurricane” or highball glass. Garnish with a bouquet of mint.
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This has been Home Bar Boomerang. Thanks so much to FoodieTails for this excellent recipe!