3/4 oz Bombay Dry Gin
3/4 oz Soberano Brandy De Jerez
1/2 oz Orange Juice
1/2 oz Lemon Juice
1/4 oz Trader Tiki Orgeat
1 dash Angostura Bitters
Shake with ice and strain into a rocks glass filled with fresh ice cubes. Float a mixture of a 1/2 oz Broadbent Malmsey Madeira and 1/2 oz La Gitana Fino Sherry. Add straws and garnish with an orange slice and a lemon twist.
Two Tuesdays ago, I stopped into No. 9 Park for a drink. When the conversation switched to the Mai Tai Swizzle I had last time, bartender Ted Kilpatrick asked if I had ever had a Fog Cutter. Ted's version was a modification of Trader Vic's recipe; beside some proportion adjustments, Ted replaced the Amontillado sherry he had used with a combination of Fino sherry and Madeira.