Serve in aCollins glass
Lemon, orange & strawberry slices, mint sprig & borage in drink
How to make:
POUR all ingredients into glass. Half fill glass with ice. Add a citrus slice and a couple of mint leaves from garnish before filling to brim with ice. Finish with rest of garnish.
|1 fl oz||Rutte Dry Gin|
|1 fl oz||Pierre Ferrand Curacao|
|1 fl oz||Martini Rosso vermouth|
|2 dash||Angostura or other aromatic bitters|
|2 fl oz||Thomas Henry Ginger Ale|
|2 fl oz||Coca-Cola|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
This long refreshing fruity cocktail mimics the characteristics of a Pimm's Cup but with the punch and fullness of flavour reminiscent of distant decades when Pimm's No.1 carried a full 9% more alc./vol. than it does today. Predictably, my version is a good deal boozier. If you find too boozy for a summer's afternoon then knock each of the first 3 ingredients back a tad to (22.5ml / .75oz) and add a splash more of the last 2 ingredients.
Consider changing the base spirit in this recipe to produce the following:
No.2 with Scotch whisky
No.3 with cognac
No.4 with rum (light white or lightly aged)
No.5 with rye whiskey
No.6 with vodka
No.7 with tequila
No.8 with mezcal
No.9 with pisco
No.10 with cachaça
No.11 with old tom gin
No.12 with genever
No.13 with calvados
No.14 with well-aged rum
No.15 with bourbon whiskey
No.17 with Tennessee whiskey
Created in 2011 by yours truly (Simon Difford) in an attempt to improve on a Pimm's Cup.
See our Fruit Cups and Pimm's page for more information.