Pisco Fruit Cup (Difford's Cup No.9)

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.

Scotch Whisky Fruit Cup (Difford's Cup No.2)

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

Mezcal Fruit Cup (Diffords No.8 Cup)

While some struggle to appreciate mezcal- its robust, slightly smoky character adds depth and complexity to this delicious summery cocktail.

Calvados Fruit Cup (Difford's Cup No.13)

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.

Difford's Fruit Cup No.1 (gin based & Pimm's Cup-like)

This long refreshing fruity cocktail mimics the characteristics of a Pimm's Cup but with the punch and fullness flavour, reminiscent of distant decades

Margarita on-the-rocks (Difford's recipe)

This is how we prefer our margaritas to be served. Tangy citrus and tequila with a hint of balancing sweetness and a faint salty undertone. We also prefer

Rum Fruit Cup (Difford's Cup No.4)

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.

Rye Whiskey Fruit Cup (Difford's Cup No.5)

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

Tequila Fruit Cup (Difford's Cup No.7)

Despite being in a relatively small proportion to all the other ingredients in this summery cocktail, tequila's distinctive notes shine through in the

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

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 Fruit Cup (Difford's Cup No.14)

Aged rum's sweet notes add a richness to this flavoursome fruit punch, seemingly adding tropical fruitiness.

French 75 (Difford's recipe)

I've Colin Field to thank for my French 75 epiphany. One evening in early June 2017 I was sat at his bar (Bar Hemingway) and he showed me the vintage 75ml

Singapore Sling (Dale DeGroff's recipe)

Beautifully balanced, fruity and complex with just enough gin to add a spirituous bite.

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

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).

Millionaire's Martini

Usually, we'd follow convention and honour the Martini name with a V-shaped glass. However, due to the splash of champagne, a coupe seems more in keeping

Rum Punch

In Jamaica, the spiritual home of the Rum Punch, they like their rum overproof and many prefer this cocktail served over crushed ice to further dilute

Vodka Fruit Cup (Difford's Cup No.6)

Vodka's clean neutrality allows the fruity flavours in this summery cocktail to shine. Of the original line-up of seven different Pimm's spirit bases,

Porn Star Martini

A passion fruit and vanilla crowd-pleaser that's balanced with zesty lime, often served with sparkling wine on the side.

French Martini

Raspberry and pineapple laced with vodka. Easy drinking and very fruity.

Mary Pickford Cocktail

When made correctly, this pale-pink cocktail has a perfect balance between the fruit flavours and the spirit of the rum.

Celebration

Reminiscent of a brandy-based Negroni served straight-up.

Genever Fruit Cup (Difford's Cup No.12)

Given the use of genever and orange curaçao, this cocktail should be named Dutch Fruit Cup. Genever's sweet maltiness adds a bready character to this

Bourbon Fruit Cup (Difford's Cup No.15)

All whiskies seem to work well in this fruit cup recipe – bourbon's richness rounds rather than heightens the drink.

Jungle Bird

Bittersweet and fruity with pungent rum notes, sipped through crushed ice. Properly Tiki-tastic.