Garnish:
Lemon, orange & strawberry slices, mint sprig & borage
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.
| 5/6 fl oz | Blended Scotch whisky |
| 5/6 fl oz | Orange Curaçao liqueur |
| 5/6 fl oz | Strucchi Rosso Vermouth |
| 2 dash | Angostura Aromatic Bitters |
| 1 2/3 fl oz | Thomas Henry Ginger Ale |
| 1 2/3 fl oz | Cola (e.g. Coca Cola or Pepsi Cola) |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
Review:
Perhaps Pimm's chose the number '2' for the Scotch whisky based version of their summer cup because it was the second best – Scotch is certainly one of the best base spirits in a fruit cup.
History:
Created in June 2017 by yours truly at the Cabinet Room, London, England. For more recipes and history see Fruit Cups and Pimm's.
Nutrition:
One serving of Scotch Whisky Fruit Cup (Difford's Cup No.2) contains 201 calories.
Alcohol content:
- 1.6 standard drinks
- 12.57% alc./vol. (25.14° proof)
- 22.1 grams of pure alcohol
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