Category: Gin

The Fogcutter


Some drinks just beg to be reborn. Jotted in aging bar manuals and cookbooks, they slumber for years, maybe trotted out for the occasional “Whatever Happened To…?” experience before slipping back into relative obscurity. Then, for whatever reason, someone starts paying attention to what the drink has to say, and it’s like talking to your grandparents and really understanding them for the first time—something clicks, the beauty becomes apparent, and before you know it, the drink is everywhere.

While it might be pushing the matter to say the Fog Cutter was obscure—tiki fiends have been batching them up for years—it’s certainly enjoying a new popularity. Victor “Trader Vic” Bergeron first put this drink together decades ago, but now Martin Cate, owner of Forbidden Island Tiki Lounge in Alameda, California is giving it new life. Cate listed this drink as his selection for Food & Wine Cocktails 2008, and is such a fan that he’s even registered the drink’s name on his car’s license plate.

A couple of the Bay Area’s best food & drink bloggers have recently lauded the Fog Cutter, and with good reason: it’s a delicate, fruity blend of several spirits and juices, topped with an aromatic float of amontillado sherry. Be forewarned, though, it does pack a punch. As Vic wrote of his creation, “Fog Cutter, hell. After two of these, you won’t even see the stuff.”

About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.


  • 2 ounces fresh orange juice
  • 1 ounce fresh lemon juice
  • 1/2 ounce orgeat (almond syrup)
  • 1 1/2 ounces white rum
  • 1/2 ounce gin
  • 1/2 ounce brandy
  • 1/2 ounce Amontillado sherry


Add everything except sherry to a cocktail shaker and fill with ice. Shake well and strain into an ice-filled highball glass. Carefully pour the sherry on top of the drink; garnish with a sprig of mint.


This recipe and article is from……a GREAT site with some very cool cocktail recipes.

The Margaret Rose. A good intro to “Daisy” cocktails.

This week’s cocktail takes us back to the classics. The Margaret Rose is a well-balanced cocktail made of gin, Calvados (or Applejack, in a pinch), Cointreau, lemon juice and grenadine. The Margaret Rose is smooth, with clear apple flavor and a very tasty sweet / tart combination from the lemon and the Cointreau. The gin adds some depth and complexity. The grenadine adds more sweetness and the rosy color. This drink is easy to make, works well in any season and is a good introduction to a class of cocktails known as “Daisies”. More on that in a bit.

This recipe first appears in print in “The Cafe Royal Cocktail Book“, a 1937 book that came out a year or so after the more famous Savoy Cocktail Book. In a nutshell, the Savoy book was written by an American Harry Craddock, working in the UK. The UK Bartenders Guild thought that the Savoy book was perhaps a bit too “American” and came out with their own cocktail guide, The Cafe Royal. Both are good cocktail books and each has some unique recipes. For whatever reason, the Savoy is a more popular modern reference. Maybe it’s the illustrations.

We found this recipe and notes on the Cafe Royal Cocktail Book from Cocktail Virgin Slut, one of the better cocktail blogs. We tried the Margaret Rose and liked it (Carolyn gave it a nod, and she is normally not a lover of brandy) and decided to do some more research. The Margaret Rose is from a class of cocktails known as “daisies”. Daisies are one of the oldest types of cocktails and were common in the 19th century. Definitions vary, but a daisy usually combines brandy, citrus juice (normally lemon) and a sweet liqueur like Cointreau or Chartreuse. Other spirits like whisky, gin or rum may be part of the recipe. A good combination, and a clear precursor to “Sours” like the Sidecar and, much later, the Cosmopolitan.

As for the ingredients, the only somewhat “rarefied” ingredient is the Calvados. Calvados is simply apple brandy from the Lower Normandy region of France. Most Calvados is dry, but features clear apple notes and a touch of heat from the alcohol (depending on the quality of the Calvados). American apple brandy, known as Applejack, tends to run a touch sweeter and more tangy than Calvados. Applejack will work well in this recipe, but the drink will be a bit different. Regardless, there are literally hundreds of cocktails (mostly 19th and early 20th century) that feature apple brandy, so Calvados or Applejack are a worthwhile addition to your bar.

In the end, the Margaret Rose is a good drink to try. It is a good excuse to get some apple brandy, try a “daisy’ cocktail and even get a copy of a cool (if somewhat obscure) cocktail book. Nothing like a bit of history. Or you can ignore the history and just make the drink and enjoy it. That also works pretty well.

The Margaret Rose:


  • 1 oz. dry gin
  • 1 oz. Calvados (or Applejack)
  • 1/2 oz. Cointreau
  • 1/2 oz. lemon juice
  • 2 dashes grenadine


  1. Combine all the ingredients in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass, coupé or flute. No garnish. Serve.
Related articles


Original Negroni Recipe
– 1 oz gin
– 1 oz Campari
– 3/4 oz Sweet Vermouth

Combine all ingredients in an ice filled shaker. Shake until well chilled and strain into a chilled cocktail glass. Garnish with a burnt orange. To make a burnt orange, cut about a 1 1/2 inch by 1 inch peel off a ripe navel orange. Be sure to get just the skin and as little of the pith as possible. Holding the orange peel between thumb and index fingers with skin facing out, hold a lit match over the glass and with the orange peel about an inch away from the flame squeeze the peel quickly and firmly between your fingers. When done correctly, a burst of flame will come from the oils being released from the peel leaving an aroma and adding a note of orange to the cocktail. Simply drop the twist in the drink.

This Italian concoction was invented in the early 1900s. Mixed with gin, Campari and sweet vermouth, it was named after Camillo Negroni in Florence who always ordered the same cocktail. Today Negroni is often consumed as a pre-dinner cocktail to stimulate the appetite for dinner. Aperitif is a European invention and it came to America in the early 1900s. Campari is also an Italian product, invented by Gaspare Campari in the early 1800s.

The story of how the French 75 became popular and received it’s name is said to be that it created by Harry MacElhone for returning WWI fighter pilots. It is named after an artillery gun called the French 75 which, like the drink, was known for it’s kick.This drink can also be made with brandy in place of the gin and there is some question as to which version is the real French 75, but gin is the more common now. To add another twist, if the same drink is made with vodka for the base spirit, it is a French 76.


  • 1/2 oz lemon juice
  • 1 oz gin
  • 1/2 oz Cointreau
  • Champagne


  1. Pour the lemon juice or gin and Cointreau into a cocktail shakerwith ice cubes.
  2. Shake well.
  3. Strain into a chilled Champagne flute.
  4. Carefully add the Champagne.

The Wondrich Report

The 75-millimeter M1897, a light, potent little gun with a vicious rate of fire, was the mainstay of the French field artillery in World War I. Hence the drink. Of all the many champagne-and-liquor combinations known to contemporary mixology, this one has the most élan. Two of these and you’d fight to defend Madonna’s honor. The drink was a favorite of the Lost Generation — hell, there’s enough alcohol in it to give even Hemingway a buzz.

Most modern recipes lowball the gin; one online compendium cuts it down to 1/4 ounce. For shame. Nor should one adulterate this old soldier with Cointreau or the like. No shame, however, in leaving out the gin entirely — as long as you replace it with brandy or cognac (yielding a King’s Peg, although often recipes for these omit the lemon and sugar).

Read more:

Satan’s Whiskers

There are two versions of this classic cocktail, one calling for Grand Marnier, the other using orange curacao. This recipe is considered the “straight” version, while the other is known as “curled.”





1/2 oz. gin
1/2 oz. Grand Marnier
1/2 oz. sweet vermouth
1/2 oz. dry vermouth
1/2 oz. orange juice
Dash orange bitters
Tools: shaker, strainer
Glass: cocktail

Shake ingredients on ice and strain into a chilled glass

A little History of Satan’s Whiskers…………… Martha Rhodes 2009

Anything with Grand Marnier is a great drink. Grand Marnier is a French, cognac-based orange liqueur that is aged in oak casks. References to cocktails do date back as far as 1806. “The Balance,” an American publication stated that a “Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters…”

The martini has and will probably always be one the world’s most famous cocktails and Satan’s Whiskers is thought of as a variation of the Bronx cocktail which is a perfect martini with orange juice. By 1900, the popularity of the martini ushered the cocktail into its heyday and during prohibition (1920-1933), cocktails became even more popular because the flavorings in the mixed drinks provided some help with the terrible taste of some of the liquor that was being smuggled into the underground drinking establishments by bootleggers.

// Unlike whiskey and other liquors, gin did not require any aging or special wood casks, so it was relatively easy to make. Gin was made with juniper berries. Gin could easily be made by mixing raw alcohol with juniper berry extract and a few other ingredients in a large container. This is where the term “Bathtub Gin” comes from. The United States remains one of the world’s largest consumers of gin.

The first recipe for Satan’s Whiskers is from 1930 in Harry Craddock’s Savoy Cocktail Book. In one article about the cocktail recipes of Hollywood, The Embassy Club, a Hollywood night spot (speakeasy), is credited for the Satan’s Whiskers cocktail recipe. Whoever invented it, it’s a great cocktail for Halloween.



The Corpse Reviver was at one time an entire family of drinks. Corpse Reviver, or just Reviver, sometimes was the name given to drinks designed to be the “hair of the dog that bit you,” meaning a drink to get you through that rough Sunday (or Tuesday, no judgment) morning. The first recipe of this name came into print in 1895 in a book called Drinks of All Kinds and by the time Prohibition began, there were four to eight different drinks with the same name. Harry Craddock published two versions of the drink in The Savoy Cocktail Book in 1930. Version #2 is the one and only to truly stand the test of time.

 The Corpse Reviver #2 recipe in The Savoy calls for equal parts gin, Cointreau, Lillet Blanc, and lemon juice, with just a dash of absinthe. In his book, Craddock warns “four of these taken in swift succession will un-revive the corpse again.” For a nice garnish de-stem a maraschino cherry an drop it in the bottom of the glass.

Some time ago, a friend and patron of mine turned me on to this recipe, and I was amazed at what a delicate and balanced cocktail it was. Over the years I made him several but never had the notion to order one for myself; until one Saturday afternoon when my lady and I stopped into the Town Talk Diner and had the bartender, Chad Larson, pour us a few cocktails.

Now, I am not much of a day drinker. I detest almost all bloody Marys, and I don’t have much of an appetite for beer before the happy hour. But when in the rare air of a great cocktail bar, open during the day, I might be persuaded to have one adult beverage with my meal.

I looked over the list of libations and was having trouble deciding on the perfect accomplice to my delicious food. I was happy to see Chad working, as I had met him previously and had faith in his ability to mix a tasty beverage. I asked him what he would have if he were on my side of the bar, and he immediately answered: Corpse Reviver #2.

Finally getting to have more than a mere straw full of this drink really opened my eyes to what a balancing act these ingredients were pulling off. The flavor of the gin is muted enough for someone afraid of “pine needles” to enjoy, but enough for someone who loves gin to still recognize the distinct flavor. I recommend this drink to vodka drinkers hesitant to make that step into the world of gin drinks. These days you can find Chad running the bar at the Lowertown Barrio in St. Paul. Belly up to his bar if you’re in need of revival.
Lowertown Barrio’s Corpse Reviver #2 by Chad Larson:

Corpse Reviver # 3


  • ¾ oz brandy or Cognac
  • ¾ oz Fernet Branca (herbal liqueur digestif)
  • 1 oz creme de menthe
  • dash of Xocolatl (chocolate) Molé Bitters


  1. Add brandy, Fernet Branca, creme de menthe and chocolate bitters to a tall glass
  2. Fill with ice and stir well to mix
  3. Strain into a chilled cocktail glass and serve



This Corpse Reviver is very different from No. 2 (see related recipe). It is not a relative of the sidecar or daisy, and does not call for lemon juice or orange liqueur. Rather, this is a boozy drink calling for two brandies and sweet vermouth.

For the main brandy, use a either a VSOP cognac or the good-value German brandy Asbach Uralt. For the apple brandy, I recommend either Calvados or Laird’s Bonded Straight Apple Brandy (100-proof).

To be perfectly honest, it’s not clear what makes this a morning eye-opener. But if it was, I cannot imagine what the workday was like in, say, 1910.

 The Corpse Reviver #1


  • Ice
  • 1 1/2 ounces brandy, preferably Cognac
  • 3/4 ounce apple brandy
  • 3/4 ounce sweet vermouth
  • Twist of lemon peel, for garnish

Fill a mixing glass halfway with ice. Add the brandy (Cognac), apple brandy and sweet vermouth. Stir vigorously, then strain into a chilled cocktail (martini) glass.

Garnish with a lemon twist.