1 oz El Dorado 3 Year Rum
1 oz Cognac (Camus VS)
2 oz Lime Juice
1 oz Orgeat
1/2 oz Lustau East India Solera Sherry
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Simple Syrup
1 dash Angostura Bitters
Blend in a drink mixer with 2 cups of ice or shake really hard to break ice cubes down, and pour into a Tiki mug (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a tropical assortment (mint, flowers, paper parasol).
Two Saturdays ago, Imbibe Magazine offered up Lost Lake's Fog Cutter variation created by Paul McGee. This riff differed from the regular Fog Cutter by switching the lemon juice to lime juice and the orange juice to curaçao; moreover, the sherry was mixed in instead of floated on top. I was definitely game to try this since I enjoyed the change ups to the classic in the 1950s Viking Fog Cutter in addition to appreciating McGee's recipes in general.