Decoração:
Lemon, orange & strawberry slices, mint sprig & borage
Como fazer:
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.
| 5/6 fl oz | Rémy Martin V.S.O.P. cognac |
| 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 | Coca-Cola |
Recipe contains the following allergens:
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
Comentários:
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.
História:
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:
202 calorias
Alcohol content:
- 1.6 standard drinks
- 12.57% alc./vol. (25.14° proof)
- 22.1 grams of pure alcohol
Difford's Guide tem conteúdo gratuito graças a apoio das marcas em verde. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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