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.
| 1 fl oz | Rye whiskey 100 proof / 50% alc./vol. |
| 1 fl oz | Orange Curaçao liqueur |
| 1 fl oz | Martini Rosso sweet vermouth |
| 2 dash | Angostura or other aromatic bitters |
| 2 fl oz | Thomas Henry Ginger Ale |
| 2 fl oz | Cola |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Whisky works brilliantly in a fruit cup, arguably even better than gin. The spice and robustness of American rye whiskey adds a pleasing backbone to this long refreshing summery cocktail.
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.
Join the Discussion
... comment(s) for Difford's Fruit Cup No.5 (Rye based)
You must log in to your account to make a comment.