Serve in aCollins glass
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.
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.
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.
There are approximately 202 calories in one serving of Difford's Fruit Cup No.3 (Cognac based).