Brandy Fruit Cup (Difford's Cup No.3)

Chill a highball glass in advance to ensure your cocktail stays refreshingly cool.

Prepare a garnish by slicing lemon, orange, and strawberries. Set aside a mint sprig and borage for later use.

Pour the cognac, Ferrand Dry Curaçao, Strucchi Rosso Vermouth, Angostura Aromatic Bitters, Thomas Henry Ginger Ale, and cola into the pre-chilled highball glass.

Half-fill the glass with ice to maintain the balance of flavors and coolness.

Add a citrus slice and a couple of mint leaves from your prepared garnish to enhance the aroma and presentation.

Top off the glass with more ice until it's filled to the brim.

Finish by adorning the cocktail with the remaining garnish of fruit slices, mint sprig, and borage for a visually appealing presentation.