The history of the Fog Cutter cocktail is an interesting and somewhat disputed one. While some credit Edna Earl's Fog Cutter restaurant as the inspiration for the drink, others point to Trader Vic's publication of a recipe for the cocktail in 1947, several years before Edna took over the establishment.
Edna Earl's Fog Cutter restaurant was a popular spot in Los Angeles, known for its tropical and Polynesian-inspired drinks. Bartender Tony Ramos, who was a member of the original bar team at Don's Los Angeles restaurant, credits Edna Earl's as the inspiration for the Fog Cutter cocktail. However, it is important to note that there is no concrete evidence to support this claim.
On the other hand, Trader Vic, the legendary restaurateur and cocktail connoisseur, published a recipe for the Fog Cutter in his 1947 book, “Bartender's Guide.” The cocktail was described as a potent and refreshing combination of rum, gin, brandy, orange juice, lemon juice, and orgeat syrup. It was served in a large glass and topped with a splash of sherry.
The Fog Cutter became a popular choice among tiki enthusiasts and cocktail lovers, and it was often found on the menus of tiki bars and Polynesian-themed restaurants in the mid-20th century. Its popularity can be attributed to its complex and balanced flavor profile, as well as its eye-catching presentation.
Over the years, the recipe for the Fog Cutter has evolved and been adapted by different bartenders and establishments. Variations may include different ratios of the spirits, additional ingredients such as pineapple juice or grenadine, and different garnishes. However, the core components of rum, gin, brandy, citrus juices, and orgeat syrup remain consistent.
Personal experiences can also shape the history and perception of a cocktail. For instance, I remember trying a Fog Cutter for the first time at a tiki bar in San Francisco. The combination of rum, gin, and brandy blended together with the citrus juices and orgeat syrup created a harmonious and refreshing drink that transported me to a tropical paradise. The sherry float on top added a touch of complexity and depth to the overall flavor.
The history of the Fog Cutter cocktail is a bit murky, with different claims and influences. While some attribute its creation to Edna Earl's Fog Cutter restaurant, others point to Trader Vic's publication of a recipe in 1947. Regardless of its origins, the Fog Cutter has become a beloved and iconic cocktail in the tiki world, known for its potent yet balanced combination of spirits and citrus flavors.