Difford's Fruit Cup No.17 (Tennessee Whiskey based)

Difford's Fruit Cup No.17 (Tennessee Whiskey based) image

Serve in

a Collins glass...
1¼ fl oz Jack Daniel's Old No.7 Brand
1 fl oz Pierre Ferrand Curacao
1 fl oz Martini Rosso vermouth
2 dash Angostura Aromatic Bitters
2 fl oz Ginger ale
2 fl oz Coca-Cola
  • Display recipe in:

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.

Garnish:

Lemon, orange & strawberry slices, mint sprig & borage

Comment:

Arguably, when numbering my fruit cups, I left the best till last. (I skipped number 16 because the number 7 so befits a Tennessee whiskey-based cocktail). If using a 40% alc./vol. Tennessee whiskey such as standard Jack Daniel’s No.7 (as apposed to one of the brand’s higher alc./vol. special bottlings) then it benefits from an extra splash (¼oz/7.5ml) as in this recipe. Tennessee whiskey adds an appealing sweet toasty note to this fruit cup.

About:

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

Buy ingredients

Buy direct from The Whisky Exchange

£24.45
Makes this drink 18.67 times
£28.75
Makes this drink 23.33 times
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Vermouth sweet
£10.95
Makes this drink 50.00 times
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Ginger ale

Approximately £0.00 per cocktail *

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