Difford's Fruit Cup No.3 (Cognac based)

Difford's Guide

Ingredients

Barware

Collins glass
Measuring jigger

Nutrition

261 calories

Times, Seasons & Occasions

Bartender

Difford's Fruit Cup No.3 (Cognac based) image

Serve in

Collins glass

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 fl oz Cognac VSOP
1 fl oz Orange Curaçao liqueur
1 fl oz Martini Rosso sweet vermouth
2 dash Angostura or other aromatic bitters
2 fl oz Thomas Henry Ginger Ale
2 fl oz Coca-Cola
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Our comment:

Cognac works well in this fruit cup, rounding the other ingredients to present as a more harmonious blend when compared to the same recipe made with gin. However, it's more of a winter's cup, without the freshening edge expected of a summer's 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.

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