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 | Gold rum (1-3 years old mellow light) |
| 5/6 fl oz | Orange Curaçao liqueur |
| 5/6 fl oz | Rosso/rouge (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 or Pepsi Cola) |
Read about cocktail measures and measuring.
Review:
There's a splash of cola in this fruit cup and the classic marriage of rum and cola sings out in this flavoursome summery, almost tropical, fruit cup. Light golden rum seems to work best, but light white and aged rums also make a great fruit cup.
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.
Nutrition:
One serving of Rum Fruit Cup (Difford's Cup No.4) contains 200 calories.
Alcohol content:
- 1.6 standard drinks
- 12.44% alc./vol. (24.88° proof)
- 21.8 grams of pure alcohol
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