Difford's Fruit Cup No.13 (Calavdos based)


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Difford's Fruit Cup No.13 (Calavdos based) image

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1 fl oz Berneroy Fine Calvados
1 fl oz Pierre Ferrand Ancienne Methode Dry Curacao
1 fl oz Martini Rosso sweet vermouth
2 dash Angostura Aromatic Bitters
2 fl oz Ginger ale
2 fl oz Coca-Cola
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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.


Lemon, orange & strawberry slices, mint sprig & borage


While apple slices are a poor choice of garnish in a fruit cup due to their propensity to turn brown (dehydrated slices are the answer), the crisp dry apple freshness that calvados brings to this fruity long drink makes it one of the best base spirits to opt for.


Created in June 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.

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