The Fog Cutter Cocktail or Fogcutter Cocktail is a classic TIki drink.  It was created by Tony Ramos a bartender at Don the Beachcomber in Hollywood sometime in the 1930s.  Not for the faint of heart, they say if you are a bit foggy headed, this one will cut right through. 

If you love Tiki Drinks like we do, this is one of the grandaddies of the genre. Created by Don the Beachcomer in 1934, the recipe was top secret.  Don even instituted a two Zombie limit to keep the competition from figuring it out. Maybe it could have been that they were really strong as well!

The recipe we have here was adapted by Tiki Historian Jeff Barry for his book, Sippin’ Safari, a must … Read more

Thanks to the Walking Dead, zombies are this year’s vampires. …Read More

This past week marked the 10th installment of New Orleans mixology orgy, Tales of the Cocktail. It is by far the largest celebration of cocktail culture in the country. …Read More

Ingredients:
1/2 ounce white rum
1 1/2 ounces golden rum
1 ounce dark rum
1/2 ounce 151-proof rum
1 ounce lime juice
1 teaspoon pineapple juice
1 teaspoon papaya juice
1 teaspoon superfine sugar

Directions:
Add the ingredients other than the 151-proof rum to a shaker or a pitcher and stir. Add to a collins glass that is filled 3/4s full with cracked ice.

Read more – Esquire

[Photo and recipe courtesy of Esquire]