It’s November, which means the festive season is now officially just around the corner and we have got some top seasonal serves from Bombay Sapphire.
Each of the recipes includes the brand’s most premium expression, Bombay Sapphire Premier Cru, making them perfect for those looking to instantly make any occasion feel more special, or anyone wanting to elevate their cocktail making experience at home. It really does represent the absolute best quality in terms of ingredients, craftsmanship, sustainable sourcing and flavour.
Additionally, its elegant bottle design is sure to catch peoples’ attention on a bar trolley – making it the ideal gift for gin lovers and budding mixologists this Christmas and beyond.
Premier Cru French 75
INGREDIENTS:
- 35ml (3.5cl) Bombay Sapphire Premier Cru
- 15ml (1.5cl) Freshly squeezed lemon juice
- 1 ½ Teaspoons of powdered white sugar (or 5ml rich sugar syrup / to taste)
- 75ml (7.5cl) Brut Champagne (chilled)
- Lemon twist (garnish – with oils expressed over serve)
METHOD:
- Add fresh lemon and sugar to a shaker and stir to dissolve.
- Add Premier Cru and fill with cubed ice.
- Shake hard and then strain into your glass.
- Top with chilled Champagne, stir slowly and finish with a zest of lemon.
- To be served in a Champagne flute or white wine glass
Premier Cru White Lady
INGREDIENTS:
- 50ml (5cl) Bombay Sapphire Premier Cru
- 20ml (2cl) Freshly pressed lemon juice
- 20ml (2cl) Orange liqueur (i.e. Cointreau)
- 10ml (2cl) Sugar syrup (2:1 ratio)
- 1⁄2 Egg white (circa 15-20ml ʹcan use fresh / pasteurized egg whites or Aquafaba)
- Lemon thumb (garnish)
METHOD:
- Shake (hard) and strain.
- Garnish and serve.
- Served in a chilled coupette or chilled martini glass
Premier Cru Martini
INGREDIENTS:
- 60ml Premier Cru
- 15ml Noilly Pratt
- Nocerella olive
METHOD:
- Add all the ingredients to a mixing glass and stir to chill down, strain into frozen martini glass and garnish accordingly.
- Served in a frozen martini glass
