To celebrate World Earth Day, we’re encouraging Bombay Sapphire drinkers to indulge in a zero-waste cocktail and what better than our Royal Toast drink?
An exciting and sustainable recipe for the at-home cocktail enthusiast, this drink works best with a homemade syrup/cordial which is both simple to make and delicious. Using the whole pineapple means this serve really is zero waste, with the resulting by-products used to maximise taste. For a super top tip – make the leftover skins into a tasty Tepache. This probiotic gut-friendly refreshment is sweet, sour and lightly effervescent.
Ingredients
25 ml BOMBAY SAPPHIRE gin
25 ml Pineapple Cordial (see simple recipe below)
25 ml MARTINI FIERO vermouth
Method
Combine all ingredients.
Shake and strain into glass.
Garnish with a corner of toast with jam
Pineapple cordial is made using the core and the skin of the pineapple:
- Cut the top, bottom and skin off the pineapple
- Slice the pineapple into 2-inch cuts
- Grill the pineapple slices for 5 mins or so, turning regularly
- Cut the cooked pineapple into chunks
- Separately make a 1:1 sugar syrup on a low heat using 250g sugar: 250ml of water
- Combine the hot syrup and pineapple chunks in a mason jar or sealed container
- Leave to infuse for 24-48 hours
- Strain the syrup through a tea strainer, bottle the syrup and use within 3-5 days
