Name: Difford's Fruit Cup No.15 (Bourbon based)
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Whiskey - Bourbon whiskey; 30 ml Orange Curaçao liqueur; 30 ml Vermouth - Rosso (sweet) vermouth; 2 Angostura or other aromatic bitters; 60 ml Ginger ale; 60 ml Cola

Serve in a

Collins glass

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.

1 fl oz	Bourbon whiskey
1 fl oz	Orange Curaçao liqueur
1 fl oz	Martini Rosso sweet vermouth
2 dash	Angostura Aromatic Bitters
2 fl oz	Thomas Henry Ginger Ale
2 fl oz	Cola
Loading...

Difford's Guide remains free-to-use thanks to the support of the brands in green above.

Buy direct from

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

Maker's Mark bourbon, 70cl

£ 27.95 £ 1.22 per cocktail, makes 23 Pierre Ferrand Curacao, 70cl

£ 30.75 £ 1.34 per cocktail, makes 23 Martini Rosso sweet vermouth, 75cl

£ 9.25 £ 0.37 per cocktail, makes 25 Angostura Aromatic Bitters, 20cl

£ 11.45 £ 0.23 per cocktail, makes 50

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

Be the first to comment

Review:

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

History:

Created in June 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.

See our Fruit Cups and Pimm's page for more information.

More cocktails by Simon Difford