Brandy Fruit Cup (Difford's Cup No.3)

Name: Brandy Fruit Cup (Difford's Cup No.3)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 25 ml Cognac (brandy); 25 ml Orange Curaçao; 25 ml Rosso/sweet vermouth; 2 dash Aromatic bitters; 50 ml Ginger ale; 50 ml Cola

Difford’s Guide

Discerning Drinkers (17)

Brandy Fruit Cup (Difford's Cup No.3) image

Measurements in:

Serves:

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Ingredients
5/6 fl oz	Cognac (brandy)
5/6 fl oz	Ferrand Dry 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

How to make

Glassware

Serve in a Collins glass

Prepare

Select and pre-chill a COLLINS GLASS.
Prepare garnish of lemon, orange & strawberry slices, mint sprig & borage.

Method

POUR all ingredients into glass.
Half fill glass with ice.
Add a citrus slice and a couple of mint leaves from garnish
Fill to brim with ice.

Garnish

Finish with rest of garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Brandy Fruit Cup (Difford's Cup No.3) contains 214 calories

Alcohol content:

1.4 standard drinks
12.57% alc./vol. (25.14° proof)
19.2 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) — Sulphur Dioxide/Sulphites

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.

More cocktails by Simon Difford

Review

Cognac works well in this fruit cup, rounding the other ingredients to present as a more harmonious blend when compared to the same recipe made with gin. However, it's more of a winter's cup, without the freshening edge expected of a summer's fruit cup.