Photographed in a Ginza Highball
1 oz | Tennessee 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) |
Recipe contains the following allergens:
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 (as opposed to a higher alc./vol. special bottling) then this recipe benefits from an extra splash (5ml (1/6oz) to 10ml (1/3oz). Tennessee whiskey adds an appealing sweet toasty note to this fruit cup.
Created in June 2017 by yours truly at the Cabinet Room, London, England. For more recipes and history see Fruit Cups and Pimm's.
One serving of Tennessee Whiskey Fruit Cup (Difford's Cup No.17) contains 224 calories
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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