Fogged In Fog Cutter

We have our own version of the classic Fog Cutter here at the Lounge, based loosely on the Beachcomber recipe found in Vintage Spirits & Forgotten Cocktails by Ted Haigh. The Fog Cutter typically calls for lemon but I do this one with lime. It also calls for orgeat, but finding that I’d run out, I substituted honey.

Any rich, dark, mellow honey should be fine for this. The Capay Valley wildflower honey I’ve used in the one shown was another weekend find at the Ferry Building. It’s about the density of a popsicle. It bent the measuring spoon and I had to get a regular teaspoon from the silverware drawer to moose the stuff out of the jar. Worth it, though.



The Fogged In Fog Cutter

• 2 oz gold Barbados rum
• 1 oz pisco
• 1/2 oz gin
• 1/2 oz East India Solera sherry
• 1 oz lime juice
• 1/2 oz orange juice
• 1/2 oz dark honey

Soften the honey for a few seconds in the microwave. Shake all ingredients with ice and pour unstrained into a tall glass.
SOURCE: ROWEN, FOGGED IN LOUNGE

This is an evening in San Francisco: smooth and opaque, it just rolls along, not fighting the weather.

Mellow Bee

Last night on the way home I bought a bottle of Lustau East India Solera, a rich, complex sherry that paired nicely with the Hacienda Vieja tequila I happened to have around. The East India is a great ingredient in this drink, though that bottle of Harveys will work fine.



Mellow Bee

• 2 oz reposado tequila
• 1 oz East India Solera sherry
• 1/2 oz lemon juice
• 1 tsp honey syrup (or 1/2 tsp honey melted 2-3 seconds in the microwave)

Shake with ice and strain into a chilled cocktail glass.
SOURCE: ROWEN, FOGGED IN LOUNGE

I kept trying to put a twist on this to go with the lemon and couldn’t figure out why the balance would suddenly drop out of gear. Better ungarnished.

Air Mail

In a different era in my boozing, in another incarnation of this town, I used to spend my time in the grand old rooms of San Francisco, remote roosts attainable only by cable car, staircase or Air Mail.



Air Mail

• 1 1/2 oz gold rum
• 3/4 oz lime juice
• 1 tsp honey
• Champagne

Dissolve the honey in the lime juice. Add rum and shake with ice. Strain into a chilled flute or tulip glass. Fill with Champagne.
SOURCE: COCKTAILDB

Puerto Rican rum would be the usual thing here, though I made this one with 10 Cane with fine results. For the honey, I used lemon blossom, which went nicely with the rum.