Write On Rubee

An Arizona-based food, beverage and travel writer since 2008,  I launched this website in 2015 to document my culinary adventures, beverage escapades, gardening endeavors, and travel in the Phoenix area and beyond.  Also find a comprehensive calendar of Phoenix-area food and drink-related events on my Events page.

Cocktails at Bar Barrueta - Fog Cutter

From 101 Tropical Drinks by Phoenix's U.S. Bartenders' Guild president, Kim Haasarud.  This is one of my favorites from the book.  Made with fresh juice from homegrown lemons and oranges. 

  • 2 oz fresh OJ
  • 1-1/2 oz silver rum
  • 1 oz lemon juice
  • 1/2 oz brandy
  • 1/2 oz gin
  • 1/2 oz orgeat
  • 1/4 oz sherry as a floater

Shake all ingredients except for sherry, strain, and serve in a tall glass filled with ice.  Float sherry on top and garnish.