Calvados Fruit Cup (Difford's Cup No.13)

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Calvados Fruit Cup (Difford's Cup No.13) ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Calvados	25 ml	2.5 cl	0.8 oz	1 part
Orange curaçao	25 ml	2.5 cl	0.8 oz	1 part
Sweet Vermouth	25 ml	2.5 cl	0.8 oz	1 part
Aromatic bitters	2 dash	—	—	—
Ginger Ale	50 ml	5 cl	1.7 oz	2 parts
Cola	50 ml	5 cl	1.7 oz	2 parts
Lemon	1 slice	—	—	—
Orange	1 slice	—	—	—
Strawberry	1 slice	—	—	—
Mint	1 piece	—	—	—
Borage	1 piece	—	—	—

Garnish: One thin lemon half-wheel, one thin orange half-wheel, one small strawberry slice, one tiny mint sprig, and one tiny blue borage flower

1. 01

   Pre-chill one clear Collins glass; prepare clear cubed ice, one thin lemon half-wheel, one thin orange half-wheel, one small strawberry slice, one tiny mint sprig, and one tiny blue borage flower.

2. 02

   Measure 25 ml each of calvados, orange curaçao, and sweet vermouth plus two dashes aromatic bitters directly into the chilled glass.

3. 03

   Add 50 ml chilled ginger ale and 50 ml chilled cola without shaking either carbonated mixer.

4. 04

   Half-fill the glass with clear cubed ice, slide in the lemon and orange half-wheels, then add ice to the brim.

5. 05

   Lift the contents gently once or twice with a bar spoon to integrate while preserving the carbonation.

6. 06

   Arrange the strawberry slice, tiny mint sprig, and single borage flower compactly at the top and serve without a straw or extra garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.