The Cloud Cutter
This new drink at The Bamboo Club in Long Beach, Calif., is a riff on the classic tiki cocktail The Fog Cutter, which is made with lemon, orgeat, gin, Cognac, Blue Curaçao and cream sherry, a combination that general manager and beverage director Dustin Rodriguez never really liked.
“The malty flavors of Cognac and sherry never really blended with the bright citrus in the gin for me,” he said.
So instead he uses a botanical rum called Calisto, which he infuses with hibiscus for a day to give it a more floral aroma and a rich dark red color. He combines 1.5 ounces of that with an ounce of lemon juice, ¾ ounce of orgeat, and half an ounce each of Blue Curaçao, Martel Cognac, and Barsol pisco.
Rodriguez said he uses the pisco instead of sherry, and he said that gives the drink the brighter flavor profile that he was looking for.
He shakes all of that with ice and pours it all, ice included, in a Collins glass that he garnishes with a lemon wheel and mint.