Fog Cutter - How to Make the Smuggler's Cove Version of the Famous Tiki Cocktail

Distinguished Spirits منتشر شده در تاریخ 1396/03/12

0 بار بازدید - 7 سال پیش - Here's how to make the

Here's how to make the Tiki drink the Fog Cutter, which is made with Light Cuban-Style Rum, Pisco (or Brandy), Gin, Lemon Juice, Orange Juice, Orgeat, Dry Sherry and Mint for garnish. This is Smuggler's Cove version, which is a marriage of Trader Vic’s recipe and Don the Beachcomber’s recipe. It creates the best and most complex version of the Fog Cutter. Tiki bars, Tiki drinks and Tiki culture all stem from Donn Beach (born Ernest Raymond Beaumont Gantt), who founded, the first Tiki bar, Don the Beachcomber, in Hollywood just after Prohibition. The man who unwittingly helped Donn’s concept turn into a movement was Vic Bergeron, who after visiting Donn’s bar and falling in love with the idea of it, went back up to Oakland and revamped his bar to incorporate the faux-Polynesian themes captured by Donn’s bar. So Vic’s bar, Hinky Dink’s was rebranded to Trader Vic’s and Vic took the concept of Donn’s bar to The Bay Area and spiced it up with a grander sense of showmanship to it. Vic was the one who introduced the tradition of serving exotic drinks in specialized and exotic ceramic mugs and bowls. But when Vic was getting started in the Tiki game, he not only took concept from Don the Beachcomber, but he actually bought $8,000 worth of Polynesian tchotchkes and artifacts off of Donn with which to decorate his bar. Vic also tried to recreate a lot of Donn’s original exotic drinks. However, Donn wouldn’t part with the recipes, so Vic had to come up with work arounds. Donn’s famous drink, the Zombie, was remade as the Tortuga. And later, Donn’s obscure Q.B. Cooler became the world-famous Trader Vic’s Mai Tai. But despite all of the things Vic stole, the Fog Cutter was not one of them. It was Vic’s original creation and one of his three most famous drinks (the Fog Cutter, the Scorpion Bowl and the Mai Tai). The Fog Cutter’s ingredients were distinctly Vic’s. Vic liked using Lemon Juice and didn’t shy away from using spirits other than rum. Donn, by contrast, was the opposite. He preferred Lime and didn’t mess with Lemon. He also rarely embraced other spirits the way Vic did. Despite the fact that the Fog Cutter was Vic’s drink, Donn did offer a version of it on his menu. Donn’s version used gold rum, pisco and gin, whereas Vic’s original used light rum, brandy and gin. The version I like the best is the Smuggler’s Cove version, which uses a combination of both recipes (light rum, pisco and gin). It offers the most complex and exciting flavor profile for the drink. The Smuggler’s Cove version also uses dry Sherry for the float. Most recipes call for cream sherry. Vic’s original didn’t specify, either way. So the dryness of the sherry is up to you. For the gin, I like using the Astral Pacific Gin from The Spirit Guild. It’s a small craft brand of gin that uses clementines for the spirit base instead of grain. And it also uses a compelling array of botanicals including grapefruit, pink peppercorn, sage and pistachios. The qualities of the pistachios and clementines perfectly complements the citrus and almond in this drink. The Fog Cutter had a specific mug designed for it. It was a tall, hour glass-shaped mug, usually with a bikini-clad woman on it. Trader Vic’s still sells them on their website. But I got mine from Horror in Clay, a tiki mug maker that specializes in mugs with a semi-esoteric horror slant to them. This one, the Innsmouth Fogcutter mug, was inspired by the H.P. Lovecraft story, the Shadow Over Innsmouth. The Fog Cutter is really easy to drink..perhaps a little too easy. Some Tiki drinks were notoriously strong and the proprietors would limit the number of these drinks that their guests could order. The Fog Cutter was one of them. Vic’s wouldn’t serve you more than two. That would probably be good advice to heed. This one can sneak up on you. Okole Maluna! Recipe: 2 oz (60 ml) Light Rum 1 oz (30 ml) Pisco (or Brandy for Vic’s recipe) 0.5 oz (15 ml) Gin 0.5 oz (15 ml) Orgeat 1.5 oz (45 ml) Lemon Juice 1.5 oz (45 ml) Orange Juice float 0.5 oz (15 ml) Dry Sherry (Oloroso recommended) garnish Mint Sprig Add all ingredients, but Sherry and mint, 12 oz (350 ml) of crushed ice and 3-4 ice cubes to a shaker. Shake. Pour unstrained into Tiki Mug or Pilsner Glass. Float Sherry. Garnish with Mint. Serve with straw and stir stick. Music: A Mysterious Presence 4 by Håkan Eriksson via Epidemic Sound Follow Us! https://www.facebook.com/DistinguishedSpirits http://instagram.com/distinguishedspirits https://twitter.com/DistinguishedSp Featured in this Episode: Caña Brava 3 Year Rum http://bit.ly/2rHr8tQ Encanto Moscatel Pisco http://bit.ly/2qIEnpk Astral Pacific Gin http://bit.ly/2rdomLq Innsmouth Fogcutter Tiki Mug by Horror in Clay http://bit.ly/2qCOXTJ Smuggler's Cove by Martin & Rebecca Cate http://amzn.to/2pEXt0m Potions of the Caribbean by Jeff “Beachbum” Berry http://amzn.to/2rdHc57 Bar Tools: Citrus Juicer (Orange) http://amzn.to/2sgBZYQ Lewis Bag & Ice Mallet http://amzn.to/2nz12CK

7 سال پیش در تاریخ 1396/03/12 منتشر شده است.

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