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 1/4 fl oz | Tennessee 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 |
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Review:
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 opposed 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.
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.
Nutrition:
There are approximately 258 calories in one serving of Difford's Fruit Cup No.17 (Tennessee Whiskey based).
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