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 Aromatic Bitters |
| 2 fl oz | Thomas Henry Ginger Ale |
| 2 fl oz | Cola |
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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.
Nutrition:
There are approximately 242 calories in one serving of Difford's Fruit Cup No.5 (Rye based).
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