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 | Rémy Martin 1738 Cognac |
| 5/6 fl oz | Orange Curaçao liqueur |
| 5/6 fl oz | Martini Rosso sweet 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 & Pepsi Cola) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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.
History:
Created in June 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
See our Fruit Cups and Pimm's page for more information.
Nutrition:
There are approximately 202 calories in one serving of Difford's Fruit Cup No.3 (Cognac based).
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