Gin me! 3 ways to make cocktails with Bombay Sapphire

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We love gin. Nuff' said...

Bombay Sapphire Cocktails
Put that classic G&T down and try mixing it up with some new tasty cocktails from Bombay Sapphire. Delicious!

Golden Wonderland
A fantastic sharing cocktail for those inevitable gatherings with friends or family however unexpected.

This cocktail treat is quick and easy to make and is sure to please everyone with its tantalising combination of spice, festive fruitiness, sparkle and sumptuous vanilla notes.

200ml Bombay Sapphire
50ml Tuaca liqueur
200ml ginger beer
200ml good quality cranberry juice
1 lime, cut into wedges

Fill a large jug with cubed ice then squeeze in the lime wedges.

Pour in the Bombay Sapphire, Tuaca and cranberry juice and give it a bit of a stir.

Finally top off the creation with the freshly opened ginger beer and stir gently in an uplifting motion for a final time.

Garnish with a large mint sprig. It's now ready to pour out into small tumbler glasses filled with ice and a mint sprig.

Sultana infused gin
This golden little gem incorporates sultana infused Bombay Sapphire and Fever-Tree tonic water to create a sumptuous twist on the classic G&T, perfect for the season.

50ml Bombay Sapphire infused with sultanas
100ml Fever-Tree tonic water (chilled)
Garnish: Orange peel twist and sultanas spiked along a cocktail stick

Method to make the sultana infused gin:
Take a full bottle of Bombay Sapphire and pour about 50ml out of it into a glass (this can be used to make your next G&T!)

Now using a pin, prick 50 grammes worth of sultanas and drop them into the bottle (therefore filling up the space).

Close the bottle with the cap and shake well. Keep in a warm place for 1 week shaking often ie once per day. After 7 days your sultana infused gin will be ready to make your cocktail.

Method to make the cocktail
Fill a tall highball glass full of cubed ice.

Pour in 50ml of the sultana infused Bombay Sapphire and stir briefly.

Now pour in half (100ml) a bottle of the chilled Fever-Tree tonic water and gently stir again.

Spritz the orange peel over the top of the glass then add to the sultanas on the cocktail stick and place on top of your creation with a straw.

Bombay Quincessential Pear

50ml Bombay Sapphire
15ml orange liqueur (i.e Cointreau)
15ml freshly squeezed lemon juice
2x 1/2 cm thick pear slices (diced)
1 heaped tea spoon quince jelly
1/2 tea spoon caster sugar
Garnish on rim: Thin slices of pear on the rim of the glass with a dusting of icing sugar

Place the diced pear into the bottom of a cocktail shaker and 'muddle' or squash to a pulp using the end of a rolling pin or muddler.

Spoon in the caster sugar and quince jelly then stir to mix.

Squeeze in the lemon juice and pour in the Cointreau and Bombay Sapphire and fill the cocktail shaker with cubed ice.

Attach the top then shake the contents really well for a good amount of time to chill and aid dilution.

Fine strain using a tea strainer into a chilled martini cocktail glass or coupette then garnish with thin slices of pear on the rim of the glass and dust them with a light dusting of icing sugar.



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