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 flavour, reminiscent of distant decades
Medium dry, rounded and superbly complex. Your choice of genever will make or break this fabulous cocktail - choose with care. I prefer a combination of
While some struggle to appreciate mezcal- its robust, slightly smoky character adds depth and complexity to this delicious summery cocktail.
Pisco (and Peruvian bitters) add a distinctive south American touch to this summery drink. Ripe grape notes emerge and add to the drink's citrussy fruitiness.
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
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
Aged rum's sweet notes add a richness to this flavoursome fruit punch, seemingly adding tropical fruitiness.
Dry, with bittersweet undertones, and aromatic. I've tried this recipe with modern-day Caperitif but prefer the above blend of two apéritif wines in its
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
Bready genever and zesty orange curaçao dried, lengthened and flavoured with the cold black tea tannins. Simples by Simon!
The bitters play a crucial role in the balance of this after-dinner brandy and pineapple cocktail.
Rum and vermouth combine harmoniously in this delicate and subtly citrus fresh cocktail.
Mezcal, vermouth amaro and orange curaçao combine is a spirit-forward spipper.
Orange curaçao adds a touch of zest orange to this riff on a Gimlet.
I love Daiquiris and this is basically a classic Daiquiri with a few bells and whistles: orange curaçao, lime juice, almond syrup, amaretto, falernum,
A riff on a Dry Manhattan given extra depth by the addition of dessert wine and whiskey bitters.
A full-flavoured, tangy Daiquiri with faint clove spice.
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).
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