Lost Lake’s Fog Cutter Recipe

RECIPE: Paul McGee, Lost Lake, Chicago

Photo: Clayton Hauck

July 14, 2016

Gin and rum share a shell at the Chicago tiki hub.

One of the most famous tiki cocktails made with gin, the Fog Cutter recipe gets a flavorful update from Lost Lake in Chicago.

Ingredients

2 oz. fresh lime juice
1 oz. gin
1 oz. aged rum (Lost Lake uses El Dorado 3 Year)
1 oz. Cognac
1 oz. orgeat
1/2 oz. sherry (Lost Lake uses Lustau East India)
1/2 oz. curaçao (Lost Lake uses Pierre Ferrand Dry)
1/2 oz. simple syrup (1:1)
1 dash Angostura bitters

Tools:shaker, drink mixer (optional)
Glass:tiki mug
Garnish:tropical assortment (edible flowers, umbrellas, etc.)

Preparation

Combine all ingredients in a shaker tin, along with 2 cups of crushed ice. Buzz for three seconds with a spindled drink mixer (the bar uses a Hamilton Beach Drink Mixer), or shake really hard until the ice is broken down. Pour the contents of tin into a tiki mug and top with more crushed ice. Garnish.