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

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

Serve in

a Collins glass...
1 fl oz Cognac
1 fl oz Pierre Ferrand Ancienne Methode Dry Curacao
1 fl oz Martini Rosso sweet vermouth
2 dash Angostura Aromatic Bitters
2 fl oz Ginger ale
2 fl oz Coca-Cola
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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.

Garnish:

Lemon, orange & strawberry slices, mint sprig & borage

Comment:

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.

About:

Created in June 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.

Buy ingredients

Buy direct from The Whisky Exchange

£29.25
Makes this drink 23.33 times
This ingredient is not currently available for purchase through The Whisky Exchange
Vermouth sweet
£10.95
Makes this drink 50.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

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STIR all ingredients with ice and strain into chilled glass.

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