Tennessee Whiskey Fruit Cup (Difford's Cup No.17)

Difford's Guide
Discerning Drinkers (6 ratings)

Serve in

Collins glass

Photographed in

Ginza Highball

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 Tennessee whiskey
5/6 fl oz Orange Curaçao liqueur
5/6 fl oz Strucchi Rosso 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)
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Review:

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.

History:

Created in June 2017 by yours truly at the Cabinet Room, London, England. For more recipes and history see Fruit Cups and Pimm's.

Nutrition:

212 calories

Alcohol content:

  • 1.7 standard drinks
  • 13.23% alc./vol. (26.46° proof)
  • 23.9 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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