Spring Cup
The Spring Cup is a clever scotch sour from Dana Richardson at Denver’s TAG restaurant. Richardson, a brand ambassador for The Famous Grouse, was inspired to create a recipe to bring scotch (often seen as a fall or winter drink) into spring, and he certainly succeeded!
The drink starts out smoky at first sip, slowly becoming sweeter and richer as you go. It uses a relatively large measure of grenadine, so use the best stuff you can get your hands on! Pomegranate molasses, while a bit thicker than grenadine, would be better than a low-quality grenadine if that’s all you have on hand.
Richardson garnishes his Spring Cup with a profusion of fruits and herbs: slices of tangerine and grapefruit, brandied cherries, and basil. You don’t have to go to such lengths, but the drink is improved tremendously when accompanied by such a noseful of fresh scents.
Ingredients
- 1½ parts Scotch or Japanese whisky
- ½ part Dry vermouth
- ¾ part Grapefruit juice
- ½ part Grenadine or Pomegranate molasses
- 2 dashes Grapefruit bitters
Instructions
Shake all ingredients with ice and strain into a chilled cocktail or coupe glass. Garnish with citrus slices, brandied cherries, or fresh herbs (or ideally, all of the above).
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Read more
- Spring Cup recipe at The Daily Meal
Colin Laidlaw, Google Play Store 
