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.
| 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 | Coca-Cola |
Recipe contains the following allergens:
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
Comentários:
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.
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:
212 calorias
Alcohol content:
- 1.7 standard drinks
- 13.23% alc./vol. (26.46° proof)
- 23.9 grams of pure alcohol
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