RECIPE

Bog Cutter

Matthew Kelley/Supercall

Take your gin and juice to the tropics with this simplified spin on the classic Fogcutter. The rum adds a spicy-sweet complexity, the horchata a creamy cinnamon kick, and the two kinds of fresh juice cut through with bright, sweet accents. Serve it in a Tiki mug to complete the island getaway vibe.

Please drink responsibly. Diageo, Norwalk, CT.

FLAVOR PROFILE
STRENGTH

INGREDIENTS

  • 1 oz Tanqueray No. TEN
  • .5 oz Rum
  • 1 oz Lemon Juice
  • 1 oz Horchata Syrup
  • .5 oz Fresh Pineapple Juice

INSTRUCTIONS

Step one

Combine all ingredients in a shaker with ice.

Step two

Shake. Strain over crushed ice in a Tiki mug.

Contributed by Zach Lynch

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