Lost Lake’s Fog Cutter Recipe
RECIPE: Paul McGee, Lost Lake, Chicago
Photo: Clayton Hauck
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.