Brandy Fruit Cup
A bubbly, spicy and sweet cocktail ∙ Build ∙ 2 min ∙ 10.7% ABV ∙
The Brandy Fruit Cup is a long punch of Cognac, orange curaçao, and sweet vermouth, topped with ginger ale and cola and packed with fruit and mint.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Pour all ingredients into the glass: Cognac 25 mlOrange curaçao liqueur 25 mlRosso vermouth 25 mlAngostura aromatic bitters 2 dashes (opt.)Ginger ale 50 mlCola 50 ml
- Half fill the glass with ice
- Add a citrus slice and a couple of mint leaves from garnish
- Fill to the brim with ice
- Garnish with lemon slices, orange slices, strawberries and mint sprigs
- Note: Can be scaled up and served from a punch bowl or a large pitcher
Tips
- Drop in a citrus slice and a couple of mint leaves when the glass is half full of ice, then fill to the brim. That way the fruit runs through the drink, not just on top.
History
The Brandy Fruit Cup is a brandy-based variation on the English fruit cup, a gin-based style of drink that mixes spirit with liqueurs, spices, and fruit and lengthens it with lemonade or ginger ale. The style's best-known ancestor is Pimm's, invented in the 1840s by James Pimm, an oyster bar owner in London.
Pimm's later introduced numbered variants on other base spirits, including a brandy-based Pimm's No. 3. The Brandy Fruit Cup follows the same pattern, swapping brandy in for gin while keeping the cup's long, fruit-garnished format. The Bourbon Fruit Cup does the same with bourbon whiskey; it was created in London in June 2017 as part of a numbered series of Fruit Cup riffs on different base spirits.
