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Old menu cover, original Trader Vic's, Oakland. Trader Vic's is a restaurant and tiki bar chain headquartered in Emeryville, California, United States.Victor Jules Bergeron, Jr. (December 10, 1902 in San Francisco – October 11, 1984 in Hillsborough, California) founded a chain of Polynesian-themed restaurants that bore his nickname, "Trader Vic".
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]
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 ...
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 21st century cocktail menu at Trader Vic's describes the drink as "A forthright blend of rums, lime and liquors with an affinity for cucumber". [15]
The drink may have been part of the general competition between Bergeron and Donn Beach, who had served in World War II. [8] Beach allegedly had a B-26 Bomber with a painted "Don the Beachcomber" on its fuselage named after him, and he had also created aviation themed cocktails such as the Q.B. Cooler and Test Pilot . [ 9 ]
Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at his restaurant, Trader Vic's, in Oakland, California, US. [2] Trader Vic's forerunner, Donn Beach, claimed to have instead first created it in 1933, although a longtime colleague said that Beach was actually just alleging that the Mai Tai was based on his Q.B. Cooler cocktail.
To make the original Don the Beachcomber Navy Grog, place in a cocktail shaker 3/4 ounce (22 mL) each fresh lime juice, white grapefruit juice, and club soda; 1 ounce (30 mL) each gold Demerara rum, dark Jamaican rum, and white Cuban or Puerto Rican rum; and 1 ounce (30 mL) honey mix (1:1 honey and water).
An expanded drink menu from 1941 that listed sixty drinks used similar illustrations, none depicting a tiki but still displaying hollowed-out fruit. [7] Trader Vic's 1947 Bartender's Guide contains two pages of illustrations for the barware to be used with specific drinks. [8]