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 | Straight rye whiskey (100 proof / 50% alc./vol.) |
| 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:
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 at the Cabinet Room, London, England. For more recipes and history see Fruit Cups and Pimm's.
Nutrition:
One serving of Rye Whiskey Fruit Cup (Difford's Cup No.5) contains 201 calories.
Alcohol content:
- 1.7 standard drinks
- 13.73% alc./vol. (27.46° proof)
- 24.1 grams of pure alcohol
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