Difford's Fruit Cup No.10 (Cachaça based)

Difford's Guide

Ingredients

Barware

Collins glass
Measuring jigger

Nutrition

249 calories

Times, Seasons & Occasions

Bartender

Difford's Fruit Cup No.10 (Cachaça 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 Novo Fogo Silver
1 fl oz Pierre Ferrand Curacao
1 fl oz Martini Rosso vermouth
2 dash Angostura or other aromatic bitters
2 fl oz Ginger ale
2 fl oz Coca-Cola
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Comment:

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 in this cocktail it seems to amplify fruity and sweet notes. While it may not go down well at Wimbledon, we're sure it would be a hit in Rio.

About:

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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