Bombay Sapphire presents the ultimate gin and tonic, with an exciting twist.
Bombay Sapphire, the world’s number one premium gin, is reinventing the classic gin and tonic by encouraging gin fans to create their own bespoke Bombay Twist, an imaginative take on the Ultimate G&T.
To help people get inspired, Bombay Sapphire has released a selection of Bombay Twist recipes which rejuvenate this timeless classic with a variety of imaginative ingredients. All recipes showcase the unique, aromatic taste of Bombay Sapphire, which is created using ten exotic botanicals and a revolutionary Vapour Infusion distillation process, pioneered by the brand since 1831.
Here are two recipes for you to try out at home.
Quietly Confident Pink Lady Gin & Tonic Twist
– 50ml Bombay Sapphire (infused with Pink Lady apple and cucumber peel)
– 100ml elderflower tonic water
– 2 lime wedges, squeezed
– 1/2 Pink Lady apple (finely chopped)
– 2 long cucumber peels
– A few lime peel discs
– Some lamb’s lettuce leaves
– Julienned Pink Lady apple and cucumber
Method for Infusion
Take a bottle of Bombay Sapphire and pour out 50ml, replace with a small handful of a finely chopped Pink Lady apple and a couple of long cucumber peels. Replace the cap, shake well and place in the fridge for 24 hours to infuse.
Method for Drink
Take a chilled Bombay Sapphire balloon glass and fill with good quality cubed ice. Squeeze in the juice of 2 lime wedges. Pour in the Pink Lady apple and cucumber-infused Bombay Sapphire, and stir to chill and mix. Gently pour in half a bottle of elderflower tonic water and stir briefly. Finally, carefully arrange some julienned Pink Lady apple and cucumber, a few lime peel discs and some freshly picked lamb’s lettuce leaves on top for aroma.
Ultimate Vanilla & Blackberry Gin & Tonis Twist
– 50ml Bombay Sapphire infused with a freshly slit vanilla pod for 24 hours
– 75ml Schweppes tonic water
– 25ml ginger ale
– 1 blackberry
– 2 lime wheels (gently squeezed)
– 3 blackberries
– Large sprig of basil leaves
Squash a blackberry in the bottom of a chilled Bombay Sapphire balloon glass and then add the vanilla-infused Bombay Sapphire. Stir to mix. Fill 4/5ths of the glass with good quality cubed ice and stir again. Top with 75ml Schweppes tonic water and 25ml ginger ale then stir gently for a final time. Garnish with a couple of lime wheels, 3 blackberries and a large sprig of basil.
For further information see www.bombaysapphire.com