Serve in aCollins glass
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||Rye whiskey (100 proof / 50% alc./vol.)|
|5/6 fl oz||Orange Curaçao liqueur|
|5/6 fl oz||Martini Rosso 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 & Pepsi Cola)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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.
Created in June 2017 by yours truly at the Cabinet Room, London, England. For more recipes and history see Fruit Cups and Pimm's.
There are approximately 201 calories in one serving of Rye Whiskey Fruit Cup (Difford's Cup No.5).