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||Daddy Rack Tennessee Whiskey|
|5/6 fl oz||Orange Curaçao liqueur|
|5/6 fl oz||Rosso/rouge (sweet) vermouth|
|2 dash||Angostura Aromatic Bitters|
|1 2/3 fl oz||Thomas Henry Ginger Ale|
|1 2/3 fl oz||Cola (e.g. Coca Cola or Pepsi Cola)|
Read about cocktail measures and measuring.
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 212 calories.