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POG Cutter

POG Cutter

A Trader Vic classic with island inspiration.

In our September/October 2022 issue, writer Jennifer Fiedler traces the iconic POG (passion fruit-orange-guava) juice’s history from where it originated to how it’s being used today in cocktails. Bartender Harry Chin, from Fête Restaurant in Honolulu, highlighted the tropical nectar in his spin of Trader Vic’s Fog Cutter. “The main base is Kō Hana, a truly local rum from Hawaii made from fresh-pressed native sugar cane juice similar to the agricole style,” he says, whose aroma and texture contrast the juices. But if you can’t get a hold of the Hawaiian rum, Chin suggests “any good brand of fresh cane rums, cachaças, or agricoles.”


  • 1 oz. fresh cane rum (Chin uses KōHana White Rum)
  • 1 oz. fresh orange or tangerine juice
  • 3/4 oz. orgeat
  • 3/4 oz. fresh lemon juice
  • 1/2 oz. Laird's Apple Brandy
  • 1/2 oz. Beefeater London Dry Gin
  • 1/2 oz. pink guava purée (Chin uses Napa Valley Perfect Purée)
  • 1/2 oz. passion fruit purée (Chin uses Napa Valley Perfect Purée)
  • 1/2 oz. cream sherry
  • Tools:shaker
  • Glass:Pint-size glass or tiki mug
  • Garnish:mint sprigs and serve with straw


Add all ingredients, except the cream sherry, to a shaker tin along with a handful of ice. Shake hard for about 5-10 seconds. Dump everything from the shaker into your favorite mug or pint-size glass. Fill the mug with ice and float cream sherry on top. Garnish.

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