We made mention earlier this week of the imminent opening of brand new Hayes Valley Tiki bar, Smuggler's Cove. Assuming you absolutely can not wait to try some of the rummy, tropical deliciousness that will be served up there beside the indoor water features, we went straight to the source, bar manager/owner Martin Cate, for a recipe. Here's what he gave us:

This is the Fogcutter as it will be served at Smuggler's Cove. It was a drink claimed by both Don the Beachcomber and Trader Vic, and this recipe is my fusion of the two. I've added Pisco, instead of a domestic aged brandy, and that's what really makes this verson pop. Semi-dry and floral with a lot of character, this drink made Vic famously quip: "Fogcutter, hell. After two of these, you won't even see the stuff."

The Fogcutter

1/2 oz gin
2 oz high-quality silver rum (such as Ron Matusalem or Flor De Cana 4 Year)
1 oz Pisco
1.5 oz lemon juice
1.5 oz orange juice
1/2 oz Orgeat syrup
1/2 oz Olorosso Sherry

Shake all ingredients except the sherry with cracked ice and pour contents into pilsner glass. Float sherry. Garnish with a sprig of mint.