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Jeffy Berry calls the Fog Cutter Trader Vic's second most historically popular cocktail, unusual for a tiki drink because of the cream sherry that is floated on top. [8] The recipe for the drink is the same in both Bergeron's original 1947 Bartender's Guide and his revised version from 1972. [9]
Most current recipes for Mai Tais based on Trader Vic's 1944 recipe include rum, lime juice, orgeat syrup, and orange liqueur (typically orange curaçao).Variants may include the addition of amaretto, falernum, bitters, grenadine, orange, pineapple and grapefruit juices, and so on.
Hot Buttered Rum saw new interest in the 1940s as a Tiki drink when it was typically served in a ceramic skull mug or modified to become Coffee Grog. [7] Trader Vic provided a recipe for "hot buttered rum batter" in his Bartender's Guide which called for 1 lb. of brown sugar, 1/4 lb. of butter, salt and other spices (nutmeg, cinnamon, and cloves).
Some recipes specify a sweetening agent of honey mixed with unsalted butter, while others use honey mixed with water. [3] Unlike other famous tiki cocktails such as the Zombie or Mai Tai, Navy Grog uses no exotically flavored syrups such as orgeat or falernum. The Trader Vic’s Navy Grog is significantly different from Don the Beachcomber’s.
Trader Vic also listed a recipe for the Zombie in his 1947 Bartender's Guide. [24] Other competitors created drinks linked to the zombie. At Stephen Crane's Chicago Kon-Tiki Ports restaurant they featured a drink on the menu called The Walking Dead: "Makes the dead walk and talk. For those who want immediate action - meet the first cousin to ...
Trader Vic is largely credited with inventing the Scorpion Bowl, which after the Mai Tai and the Fog Cutter was Vic's third most famous cocktail. [5] As called for in his Bartender's Guide from 1947, his Scorpion Punch was meant for twelve people with listed ingredients of: 1 1/2 bottles of Puerto Rican rum, 2 oz gin, 2 oz brandy, 1 pt fresh lemon juice, 1/2 pt fresh orange juice, 1/2 pt ...
Other Vic recipes called for the use of his commercial Mai-Tai mix [12] as a basis along with multiple rums, lime juice, and the unusual garnishment for a Tiki drink of a cucumber peel. [13] A hand written note allegedly from a waiter at Trader Vic's circa 1970 listed the "key" ingredient as being the inclusion of rum from Barbados. [14]
A Trader Vic test pilot version listed in his 1972 revised drink guide switches the lime juice for lemon and jettisons the Pernod and bitters, calling only for 1 3/4 oz dark Jamaican rum, 3/4 oz light Puerto Rican rum, 1/4 oz of Cointreau, 1/4 oz falernum, and 1/4 oz lemon juice. [12] Difford's Guide chose to highlight the Trader Vic's version ...