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!
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.
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!
- I started with Yaguara Cachaça as the “inspirational” ingredient and the replacement for brandy…
- 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.
- 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!
- 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.
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.
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.
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!