Cachaça Fruit Cup (Difford's Cup No.10)

Select and pre-chill a highball glass.

Prepare a garnish with slices of lemon, orange, and strawberry, along with a sprig of mint and borage.

Pour the cachaça, Ferrand Dry Curaçao liqueur, Strucchi Rosso Vermouth, Angostura Aromatic Bitters, ginger ale, and cola into the glass.

Half fill the glass with ice.

Add a citrus slice and a couple of mint leaves from the garnish.

Top off the glass with more ice to fill to the brim.

Finish by adding the rest of the garnish.