| 5/6 fl oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 5/6 fl oz | Orange Curaçao liqueur |
| 5/6 fl oz | Strucchi Rosso 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) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Collins glass.
- Prepare garnish of lemon, orange & strawberry slices, mint sprig & borage.
- POUR all ingredients into glass.
- Half fill glass with ice.
- Add a citrus slice and a couple of mint leaves from garnish.
- Fill to brim with ice.
- Finish with rest of garnish.
Allergens:
Recipe contains the following allergens:
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
Strength & taste guide:
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
- 13.86% alc./vol. (27.72° proof)
- 24.3 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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