Forbidden Island Field Trip

One of the drinks included in “Food & Wine Cocktails 2008” is Martin Cate’s version of the classic Trader Vic drink the Fog Cutter

Forbidden Island

Taking the opportunity of a friend’s band (The awesome Project Pimento!) playing at Forbidden Island, I stopped by to try the drink in question.

Fog Cutter

Le Fog Cutter. Tasty! I’d not tried one before. It was fruitier than I expected, with a good amount of the drink’s character coming from the Orgeat. I don’t have the book handy, but it has always struck me as an unlikely combination of ingredients, especially for a Tiki Drink. Most recipes include: Brandy, Gin, Rum, Sherry, Orgeat Syrup, and Orange Juice. Sometimes lemon. Somehow it all works!

Martin & I*

I am such a bartender stalker! Anyway, Martin went on to explain how interesting it is to track the sweetness and different character of the Fog Cutter through the seasons. They’re on late season Navel oranges right now, giving the drink a sweeter character. He said pretty soon they’d be switching to Valencias, which would be quite tart in the early part of the season and then mellow as the summer went on.


Martin even brought in his old FGCUTTR license plate for photographic documentation.

*Humuhumu took these pictures.

Castle Dip Cocktail

Castle Dip Cocktail

Castle Dip Cocktail

1/2 Apple Brandy (1 oz Laird’s Bonded Apple Brandy)
1/2 White Creme de Menthe (1 oz Brizard Creme de Menthe)
3 Dashes Absinthe (1/2 barspoon Verte de Fougerolles Absinthe)

Shake (stir, please) well and strain into cocktail glass.

An interesting combination of flavors. Very much a dessert cocktail, however.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.