Dry, with bittersweet undertones, and aromatic. We've tried this recipe with modern-day Caperitif but prefer the above blend of two aperitif wines in its
The crisp dry apple freshness that calvados brings to this fruity long drink makes it one of the best base spirits in a fruit cup.
This long refreshing fruity cocktail mimics the characteristics of a Pimm's Cup but with the punch and fullness of flavour reminiscent of distant decades
Perhaps Pimm's chose the number '2' for the Scotch whisky based version of their summer cup because it was the second best – Scotch is certainly one
There's a splash of cola in this fruit cup and the classic marriage of rum and cola sings out in this flavoursome summery, almost tropical, fruit cup.
Whisky works brilliantly in a fruit cup, arguably even better than gin. The spice and robustness of American rye whiskey adds a pleasing backbone to this
Medium dry, rounded and superbly complex. Your choice of genever will make or break this fabulous cocktail - choose with care.
Use an authentic tasting distilled old tom gin that's balanced rather than overly sweet and you'll have a fabulous cocktail. We've used dry vermouth to
A spirituous aperitif-style cocktail, or an after dinner sipper, which can be made with numerous different sweet vermouths or indeed a vermouth amaro as
Añejo tequila rather than American whiskey dominates this Manhattan riff.
Dry, delicate. Aromatic and complex.
Even vegetarians like bacon and everybody likes Old Fashioneds.
Scotch malt whisky, and particularly Islay single malt balance and work brilliantly with rich crème de cassis and Antica Formula, helped by a generous
Manhattan-esque, boozy and delicately spiced.
Spirit-led and very slightly sweet, this makes for a delicious late-night tipple.
A Sweet Manhattan with cognac substituted for the whiskey.
A fruit cup is just not as fruity when made with any other spirit – yes cachaça is distilled from fermented sugar cane juice rather than fruit, but
Aged rum's sweet notes add a richness to this flavoursome fruit punch, seemingly adding tropical fruitiness.
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).
The bitters play a crucial role in the balance of this after-dinner brandy and pineapple cocktail.
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