Name: Bourbon Fruit Cup (Difford's Cup No.15)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 25 ml Bourbon whiskey; 25 ml Orange Curaçao; 25 ml Rosso/sweet vermouth; 2 dash Aromatic bitters; 50 ml Ginger ale; 50 ml Cola

Bourbon Fruit Cup (Difford's Cup No.15)
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Bourbon Fruit Cup (Difford's Cup No.15) image

Glass:

Serve in a Collins glass

Ingredients:
⁵⁄₆ oz	Bourbon whiskey
⁵⁄₆ oz	Orange Curaçao liqueur
⁵⁄₆ oz	Strucchi Rosso Vermouth
2 dash	Angostura Aromatic Bitters
1 ²⁄₃ oz	Thomas Henry Ginger Ale
1 ²⁄₃ oz	Cola (e.g. Coca-Cola or Pepsi)

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COLLINS GLASS.
Prepare garnish of 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
Fill to brim with ice.
Finish with rest of garnish.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

All whiskies seem to work well in this fruit cup recipe – bourbon's richness rounds rather than heightens the drink.

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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.

More cocktails by Simon Difford

Nutrition:

One serving of Bourbon Fruit Cup (Difford's Cup No.15) contains 220 calories

Alcohol content:

1.7 standard drinks
13.22% alc./vol. (13.22° proof)
23.2 grams of pure alcohol

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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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Morten Carlsbaek

16th October at 13:26

This Bourbon Fruit Cup cocktail is a very pleasant taste experience, which is quite a statement on my side. A generation ago, I joined a research group at Wye College in Kent being one of the few, continental European master students attracted by the college's reputation in the horticultural / landscaping circles. And of course, I went to London to be inspired by the (still) amazing Chelsea Flower Show. At the show, I had to taste the ever present Pimm's Cup cocktail and it was definitely not to my taste (sorry, Englishpersons). Unbelievable, I stayed away from fruit cups ever since - only a few sangrias in certain settings. And now I tried this for me new cocktail, which I will enjoy again for sure. Thank you, Simon.