POG Cutter – Imbibe Magazine

In our September/October 2022 issue, writer Jennifer Fiedler traces the iconic POG (passion fruit-orange-guava) juice’s history from where it originated to how it’s being used today in cocktails. Bartender Harry Chin, from Fête Restaurant in Honolulu, highlighted the tropical nectar in his spin of Trader Vic’s Fog Cutter. “The main base is Kō Hana, a truly local rum from Hawaii made from fresh-pressed native sugar cane juice similar to the agricole style,” he says, whose aroma and texture contrast the juices. But if you can’t get a hold of the Hawaiian rum, Chin suggests “any good brand of fresh cane rums, cachaças, or agricoles.”