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Sherry in the Fog Cutter |
mangrovemike
Member
Joined: Jan 26, 2006
Posts: 9 |  Posted: 2007-09-15 08:19 am Permalink
In the last several years, I have grown incredibly fond of rum... (thank you everyone!). As such, what limited knowledge I had of wine or... sherry has been relegated to the dark recesses of my foggy mind. So as I try to replicate the TV fog cutter, I have struggled to find a suitable sherry. Going to the local spirits store provides an abundance of choices and many blank stares when asking for help with the fog cutter. So.. can anyone recommend a type or brand of sherry? (I tend to like my drinks just a little sweeter).
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GentleHangman
Grand Member (7 years) 
Joined: Jun 23, 2006
Posts: 464
From: Stuart, Florida
| Posted: 2007-09-16 2:33 pm Permalink
I usually use Dry Sack, an Amontillado-style sherry and easily obtainable. If you like it really sweet, then Harvey's Bristol Cream could fit the bill but challenges the original character of the Fog Cutter.
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hiltiki
Tiki Socialite
Joined: Jun 10, 2004
Posts: 3200
From: Reseda, calif.
| Posted: 2012-12-28 7:26 pm Permalink
Does anyone know if it makes any difference if I use Cream Sherry instead of Sherry Brandy in the Fog Cutter?
I also have Maraschino Liquor but no Sweeet Sherry.
I don't know anything about this, please help.
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TropicDrinkBoy
Tiki Socialite
Joined: Feb 27, 2011
Posts: 277 | Posted: 2012-12-29 09:15 am Permalink
The Fog Cutter is a Trader Vic signature drink. I've had many of them at the restaurants and have frequently made them at home. While Trader Vic's 1947 "Bartender's Guide by Trader Vic" doesn't specify the type of sherry his 1972 "Trader Vic's Bartender's Guide" states that one should use sweet sherry. I've made it at home with Dry Sack (dry sherry of course!) and cream sherry (sweet) and agree with the trader, the sweet sherry float makes for a more flavorful drink. With dry sherry I find the Fog Cutter flavor to be delicate and that it doesn't leave much of an impression besides the after effects of the alcohol.
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thePorpoise
Tiki Socialite
Joined: Jan 23, 2011
Posts: 1294
From: Tampa Bay
| Posted: 2012-12-29 12:35 pm Permalink
I use whatever cheap cream (sweet/rosso) sherry i find at the grocery store.
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hiltiki
Tiki Socialite
Joined: Jun 10, 2004
Posts: 3200
From: Reseda, calif.
| Posted: 2012-12-29 6:58 pm Permalink
Thanks for all the info, I am having one now and it is good, not very sweet and very strong. I used the cream sherry I had. By the way after some research I found out that the shelf life of cream sherry is very short so I need to use up this bottle fast or throw it out. I could store it in a dark cool place or in the frig but not for long.
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TropicDrinkBoy
Tiki Socialite
Joined: Feb 27, 2011
Posts: 277 | Posted: 2012-12-29 10:13 pm Permalink
I keep my creme sherry in a kitchen cabinet and it is still in good shape over a year later. Besides the Fog Cutter I don't use it much. It is 36 proof so I think it is pretty stable at room temperature. I use "Private Preserve" inert gas wine preserver though.
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Captainwhoopass
Tiki Centralite
Joined: Jun 28, 2011
Posts: 23
From: Edmonton AB
| Posted: 2013-01-07 1:19 pm Permalink
For what it's worth, I have tried a couple different sherrys when I make Fog Cutters. I personally think that Harvey's Bristol Cream lends itself nicely to the drink. It may not be true to the original, but it makes a tasty Fog Cutter.
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Franco Cabachi
Member
Joined: Jan 06, 2013
Posts: 4 | Posted: 2013-01-07 2:22 pm Permalink
Beachbum Berry said that the Fogcutter is made with Pisco. Anyone make this cocktail with Pisco?
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Rawim
Tiki Socialite
Joined: Aug 04, 2010
Posts: 117
From: Palmdale, CA
| Posted: 2013-01-10 10:41 am Permalink
Quote:
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On 2013-01-07 14:22, Franco Cabachi wrote:
Beachbum Berry said that the Fogcutter is made with Pisco. Anyone make this cocktail with Pisco?
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Franco, where did you hear or read that it was made with Pisco?
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Franco Cabachi
Member
Joined: Jan 06, 2013
Posts: 4 | Posted: 2013-01-15 12:02 pm Permalink
[/quote]
Franco, where did you hear or read that it was made with Pisco?
[/quote]
Actually is a recipe unearthed by Beachbumm Berry and Larry Dunn. This recipe appears in Vintage Spirits and Forgotten Cocktails - Deluxe Edition.
The recipe is:
1/2 ounce orgeat
2 ounces Bacardi Gold Rum
1 ounce Pisco Brandy
1/2 Plymouth Gin
1 ounce orange juice
2 ounces lemon juice
1/2 cream sherry.
Shake all the ingredients except Sherry. Float the Sherry on top.
What do u think? Greeting from Perú.
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Hale Tiki
Tiki Socialite
Joined: Oct 19, 2004
Posts: 1798
From: Pittsburgh
| Posted: 2013-01-15 12:46 pm Permalink
Thank you Franco, ordering that book right now...
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swizzle
Tiki Socialite
Joined: Jun 03, 2007
Posts: 897
From: Melbourne,Australia
| Posted: 2013-01-16 01:42 am Permalink
Quote:
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On 2013-01-15 12:46, Hale Tiki wrote:
Thank you Franco, ordering that book right now...
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You won't be dissapointed Hale Tiki. I have over 60 cocktail books and that book is probably my most favourite of the lot. And although they're not Tiki drinks, if you like gin make sure you try the 'Golden Dawn', and what is probably one of my most favourite cocktails of all, 'The Avenue'. (I make mine with passionfruit syrup but cut it back a bit so it's not too sweet.)
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AceExplorer
Grand Member (3 years) 
Joined: Apr 03, 2008
Posts: 1036
From: Deep in the Jacksonville Florida jungle.
| Posted: 2013-01-16 03:59 am Permalink
I just bought the book too. My cocktail book collection is also large and growing. It seems that for some of us a well-stocked bar goes hand-in-hand with a well-stocked bookshelf. I found that on occasion my good cocktail books make for good conversation when friends come over. It's very apparent that most folks don't seem to ever come to learn that there's a huge world of stuff out there that's very good to drink and worth taking the time to discover.
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Rum Balls
Grand Member (first year) 
Joined: Oct 04, 2004
Posts: 889
From: Portland, OR
| Posted: 2013-01-16 05:09 am Permalink
My cocktail bookshelf is overflowing, but one I always go back to (non-tiki) is "Vintage Spirits and Forgotten Cocktails." I can't recommend it highly enough!
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