Anyone for a cocktail

Released 24/03/2011

Following on from the USP Live it for March where we celebrate Bombay Sapphire, we bring you the pick of gin cocktails - perfect for welcoming in the spring

With this year being the 250th anniversary of the gin recipe on which Bombay Sapphire is based, we are celebrating this stalwart of the drinks industry. In line with this, we have come up with the ultimate list of gin cocktails. Why not try them all and pick your favourite - although probably best not to try them all in one sitting!

Bombay Sapphire Aviation
50ml Bombay Sapphire
15ml Fresh Lemon Juice
15ml Maraschino Liqueur
5ml Crème de Violette Liqueur
Garnish - Sugar Rim and Lemon Peel Twist
Glass - Martini glass
Method - Place all ingredients into an ice-filled cocktail shaker, shake hard then double strain into a chilled Martini glass.

BRAMBLE

Bombay Sapphire Bramble
50ml Bombay Sapphire
25ml freshly squeezed lemon juice
10ml sugar syrup (or 1 teaspoon caster sugar)
15ml Creme de Mure or Chambord Liqueur
Garnish - 2 short straws, lemon slice and a couple of raspberries
Glass - Tumbler
Method - Add lemon juice, sugar and Bombay Sapphire to a clean tumbler glass. Stir until mixed. Add plenty of crushed ice. Stir again. Add some more crushed ice to the top of the glass. Garnish and then drizzle or 'lace' the top of the crushed ice with the Chambord, enjoy a marbled effect.

Bombay Sapphire Autumn Bramble
50ml Bombay Sapphire
25ml freshly squeezed lemon juice
10ml Orgeat syrup (almond syrup)
15ml Creme de Mure (blackberry liqueur)
Glass - Bombay Sapphire tumbler
Garnish - 2 short clear straws, lemon peel and a Blackberry
Method - Add lemon juice, Orgeat and Bombay Sapphire to a clean tumbler glass. Stir until mixed. Add plenty of crushed ice. Stir again. Add some more crushed ice to the top of the glass. Garnish with 2 short straws, a spritz of lemon peel over the top and then drizzle or 'lace' the top of the crushed ice with the Creme de Mure, Enjoy the marbled effect!!

Bombay Sapphire Bramble Martini
50ml Bombay Sapphire
25ml Freshly squeezed lemon juice
15ml Crème de Mure (blackberry)
10ml Sugar Syrup
Method - Measure all ingredients into the glass part of a cocktail shaker, fully fill with cubed ice, attach the top section securely, "shake really hard" then double strain (using a tea strainer) into a chilled or frozen clean martini glass. Serve with a smile and enjoy!

COLLINS

Bombay Sapphire Collins
50ml Bombay Sapphire
25ml freshly squeezed lemon juice
15ml Sugar syrup (or 2 teaspoons of caster sugar)
50ml Soda water
Glass - Highball
Garnish - straw, lemon wedge
Method - Add the lemon juice, sugar and Bombay Sapphire to a clean highball glass. Stir. Add plenty of cubed ice. Stir again. Top with soda water then stir for a final time. Garnish then enjoy.

Bombay Sapphire Blueberry Collins
50ml Bombay Sapphire
25ml freshly squeezed lemon juice
15ml Sugar syrup (or 2 teaspoons of caster sugar)
6 - 8 single fresh blueberries
50ml Soda water
Optional - 4 large basil leaves
Glass - Highball
Garnish - straw, lemon wedge, a few extra blueberries
Method - lightly squash the blueberries in the bottom of a clean highball glass. Add the lemon juice, sugar and Bombay Sapphire. Stir. Add plenty of cubed ice. Stir again. Top with soda water then stir for a final time. Garnish. If adding the basil, do so after muddling the blueberries and keep one leaf back for a garnish. Enjoy.

Bombay Sapphire Blueberry & Basil Collins
50ml Bombay Sapphire
25ml freshly squeezed lemon juice
15ml Sugar syrup (or 2 teaspoons of caster sugar)
6 - 8 single fresh blueberries
50ml Soda water
Optional - 4 large basil leaves
Glass - Highball
Garnish - straw, lemon wedge, a few extra blueberries
Method - lightly squash the blueberries in the bottom of a clean highball glass. Add the lemon juice, sugar and Bombay Sapphire. Stir. Add plenty of cubed ice. Stir again. Top with soda water then stir for a final time. Garnish. If adding the basil, do so after muddling the blueberries and keep one leaf back for a garnish. Enjoy.

Bombay Sapphire White Peach and Elderflower Collins
50ml Bombay Sapphire (60ml for Global!!)
25ml freshly squeezed lemon juice or the juice of half a lemon
15ml Elderflower cordial (good quality like Belvoir) a Bombay Sapphire bottle cap is perfect for measuring this out!
One third of a fresh white peach, diced or 20ml of good quality white peach puree
50ml Soda water
Glass - clean Highball glass
Garnish - clear straw and a peach wedge
Method - Muddle the diced white peach in the bottom of a clean highball glass. Add the fresh lemon juice, elderflower cordial and Bombay Sapphire. Stir well. Add plenty of cubed ice. Stir again. Top with soda water then stir for a final time to chill and combine all of the ingredients for a consistent drink. Garnish with a clear straw and a wedge of white peach. Enjoy responsibly.

Bombay Sapphire Winter Collins
50ml Bombay Sapphire
25ml freshly squeezed lemon juice
15ml Cinnamon syrup
50ml Soda water
Glass - Highball
Garnish - straw, lemon wedge
Method - Add the lemon juice, Cinnamon syrup and Bombay Sapphire to a clean highball glass. Stir. Add plenty of cubed ice. Stir again. Top with soda water then stir for a final time. Garnish then enjoy.

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