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 | BarSol Mosto Verde Italia Pisco |
| 5/6 fl oz | Orange Curaçao liqueur |
| 5/6 fl oz | Rosso/rouge (sweet) vermouth |
| 2 dash | Amargo Chuncho 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:
Pisco (and Peruvian bitters) add a distinctive south American touch to this summery drink. Ripe grape notes emerge and add to the drink's citrussy fruitiness.
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 Pisco Fruit Cup (Difford's Cup No.9) contains 186 calories.
Alcohol content:
- 1.6 standard drinks
- 12.53% alc./vol. (25.06° proof)
- 22 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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