{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/612e552895f9ec00136d5a16/65d6b1269a814700177d973d?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"The Fog Cutter (Live from Sunken Harbor Club)","description":"<p>Live from Brooklyn’s Sunken Harbor Club, we proudly present: The Fog Cutter… and so much more! That’s right, it’s an episode of firsts and threes: the first Cocktail College recorded in front of a (sell-out) crowd; our first time featuring three guests (and audience questions); not one, not two, but three cocktails (at least one of which contains three base spirits, and a sherry float for good measure). Get ready for Garret Richard on the Fog Cutter, Scarlet Fog, and advanced cocktail techniques; Carlos Perez on his very own Brain Fog riff; and St. John Frizell on that drink’s newly launched, eponymous mug — a Sunken Harbor Club first!&nbsp;</p><p>&nbsp;</p><p><strong>Garret Richard’s Fog Cutter Recipe&nbsp;</strong></p><p>&nbsp;</p><p><strong>Ingredients&nbsp;</strong></p><p>- 1 discarded orange wedge (orange wedge with juice removed) </p><p>- 1 ounce Denizen White rum&nbsp;</p><p>- ¾ ounce Capurro Pisco </p><p>- ¼ ounce Ford’s Gin&nbsp;</p><p>- 1 teaspoon Beachbum Berry’s Latitude 29 Orgeat </p><p>- ½ ounce fresh lemon juice&nbsp;</p><p>- ⅜ ounce Lemon punch syrup (mix of oleo saccharum, fresh lemon juice, sugar, and citric acid)&nbsp;</p><p>- 3 drops almond extract&nbsp;</p><p>- 5 drops saline solution&nbsp;</p><p>- Float: ⅜ ounce Harvey’s Bristol Cream sherry&nbsp;</p><p>&nbsp;</p><p><strong>Directions&nbsp;</strong></p><p>1. Place a discarded orange wedge at the bottom of a small Pilsner glass (10 oz). </p><p>2. Add rum, pisco, gin, lemon juice, orgeat, lemon punch, almond extract, and saline solution to a mixing tin.&nbsp;</p><p>3. Flash blend with 8 ounces crushed ice.&nbsp;</p><p>4. Add to Pilsner glass with orange wedge.&nbsp;</p><p>5. Fill with 4 ounces crushed ice and top with Bristol Cream sherry float.&nbsp;</p><p>6. Garnish with generous mint sprig, orchid, and an orange slice, and serve with a straw.&nbsp;</p><p>&nbsp;<em>&nbsp;</em></p><p><strong>**Trader Vic’s Fog Cutter Recipe**&nbsp;</strong></p><p>&nbsp;</p><p><strong>Ingredients&nbsp;</strong></p><p>- 2 ounces Puerto Rican rum&nbsp;</p><p>- 1 ounce brandy&nbsp;</p><p>- ½ ounce gin&nbsp;</p><p>- 1 ounce orange juice&nbsp;</p><p>- 2 ounces lemon juice&nbsp;</p><p>- Float: sherry&nbsp;</p><p>&nbsp;</p><p><strong>Directions&nbsp;</strong></p><p>1. Add all ingredients to a mixing glass with cracked ice.&nbsp;</p><p>2. Shake until well chilled.&nbsp;</p><p>3. Pour into a tall glass with ice.&nbsp;</p><p>4. Top with sherry float and serve with a straw.&nbsp;</p><p>&nbsp;</p><p><em>(For Don the Beachcomber’s version, replace brandy with pisco.) </em></p><p><br></p><p><strong><em>Order Here:&nbsp;</em></strong></p><p><strong>&nbsp;</strong></p><p><a href=\"https://www.sunkenharbor.club/store/product/tropical-standard/\" rel=\"noopener noreferrer\" target=\"_blank\"><strong>Tropical Standard: Cocktail Techniques &amp; Reinvented Recipes (SIGNED COPY)</strong></a><strong>&nbsp;</strong></p><p><strong>&nbsp;</strong></p><p><a href=\"https://www.sunkenharbor.club/store/product/brain-fog-mug/\" rel=\"noopener noreferrer\" target=\"_blank\"><strong>Brain Fog Mug (Limited Edition)</strong></a><strong>&nbsp;</strong></p><p><strong>&nbsp;</strong></p>","author_name":"VinePair"}