Fog Cutter

White rum, cognac and gin shaken with orange, lemon and nutty orgeat, poured over crushed ice and finished with a float of Amontillado sherry. Citrusy and layered, it deserves a flamboyant garnish of mint, orchid and an orange-peel flower.

Total time: 5 min
Serving: 1

Naturally sweet twist
Citrusy & nutty

Glass beer mug of fizzy golden beer on a dark table, with coloured bokeh lights behind — Sour meets Sweet Magic

Ingredients

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1½ oz (44 ml) white rum
½ oz (15 ml) cognac
½ oz (15 ml) gin
1 oz (30 ml) fresh orange juice
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) orgeat
½ oz (15 ml) Amontillado sherry
crushed ice
mint sprig, to garnish
orchid, to garnish
long strip of orange peel, to garnish
2–3 Richberry halves

How to Make It

Shake
Add the rum, cognac, gin, orange juice, lemon juice and orgeat to a cocktail shaker and shake without ice.
Pour and float
Pour into a Collins glass or tiki mug over crushed ice and swizzle. Slowly pour the sherry over the top so it floats.
Make the orange flower
Roll the strip of orange peel into a flower shape and hold it in place with a cocktail pick.
Garnish
Set the orange flower beside the mint sprig and orchid, and serve.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.