Fog cutter
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Recipes / Monica Carbonell

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Fog cutter

By Monica Carbonell
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Ingredients

  • 30 milliliters (1 ounce) pisco
  • 15 milliliters (1/2 ounce) gin
  • 60 milliliters (2 ounces) blended lightly aged rum
  • 15 milliliters (1/2 ounce) sherry
  • 15 milliliters (1/2 ounce) orgeat syrup
  • 45 milliliters (1.5 ounce) freshly squeezed lemon juice
  • 45 milliliters freshly squeezed orange juice

Garnish:

  • Mint
  • Orange wheel
  • Edible flower

Directions

  1. Add all ingredients (except sherry) into your shaker. Add a handful of crushed ice, and give this a quick shake and pour all contents into your tiki mug.

2)    Top with crushed ice and pour the sherry over top before garnishing.

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