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

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

Servir em

Copo Collins...
1 fl oz Capucana Handcrafted Cachaca
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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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.


Lemon, orange & strawberry slices, mint sprig & borage


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.


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

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