Difford's Fruit Cup No.3 (Cognac based)

Difford's Guide

Serve in a

Collins glass

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)
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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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Buy direct from
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£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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