Tiki Central / Tiki Drinks and Food
recipe: Fog Cutter a.k.a. Samoan Fog Cutter
Pages: 1 5 replies
JD
Johnny Dollar
Posted
posted
on
Mon, May 24, 2004 8:17 AM
i've been trying to mix a good fog cutter to replicate the ones we have gotten at Trader Vic's and the Honolulu. The recipes from both Grog Log and from David Chan of the Honolulu were nearly identical ~ but my results have always been much less sweet and full. have any of you had this experience? I wonder if there is a bartender's orange juice that is sweeter and stronger than grocery store orange juice? also, are the sherry and the brandy critical? i just got low-shelf stuff... mahalo, |
JD
Johnny Dollar
Posted
posted
on
Tue, May 25, 2004 9:06 AM
to reiterate tha recipe, itz: Fog Cutter (David Chan recipe) [ Edited by: Johnny Dollar on 2004-06-02 06:36 ] |
TRR
The Ragin' Rarotongan
Posted
posted
on
Tue, May 25, 2004 1:52 PM
Hey J$, In my experience most of the bars down here in Florida mainly use freshly squeezed juices. I know when I go to the Mai Kai they do as well. Brandy and Sherry are not really high caliber liquors to start with, so I don't think that is the problem. Try freshly squeezed oj and see if that makes a diff. Hope that helps. |
W
WillTiki
Posted
posted
on
Tue, May 25, 2004 3:31 PM
From taking notes as I watched Mr. Chan make them, this is what I jotted down: |
W
WillTiki
Posted
posted
on
Tue, May 25, 2004 3:32 PM
Sorry, forgot to add that I also saw him use Ronrico brand rum. |
JD
Johnny Dollar
Posted
posted
on
Wed, May 26, 2004 7:15 AM
thanks will! hey will, as of 1 june i tried your suggestion for the 1 oz orgeat, and i added a little simple syrup to the sherry to make it nice and sweet. it was perfect, pretty much the same as the honolulu version! thanks for the suggestions. [ Edited by: Johnny Dollar on 2004-06-02 06:35 ] |
Pages: 1 5 replies