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||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.
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.
One serving of Rye Whiskey Fruit Cup (Difford's Cup No.5) contains 201 calories.
- 1.7 standard drinks
- 13.73% alc./vol. (27.46° proof)
- 24.1 grams of pure alcohol
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