Mulled Collins

Ingredients:

50ml Mulled Bombay Sapphire Premier Cru Gin*
20ml Fresh Lemon Juice
25ml Monin Sugar Syrup
Soda Water

Method:

Mix first three ingredients in a highball glass, and half fill with cubed ice
Top up two thirds with soda water, and add more fresh ice
Mix and then garnish with a lemon wheel

Clementine Spiced Mule

Ingredients:

50ml Bombay Sapphire Gininfused with clementines*
25ml Fresh Lime Juice
15ml Monin Ginger Syrup
15ml Monin Cinnamon Syrup
Ginger Beer

Method:

Mix all ingredients, apart from the ginger beer, in a highball glass, and fill two thirds with cubed ice
Top two thirds with ginger beer and fresh ice
Garnish with a lime wedge

Elevated serve: Wrap a kitchen towel around the cube ice and, using a rolling pin, brake up the ice into smaller shards. For a final touch, grate fresh cinnamon on top of the drink before serving.

*Clementine Infused Gin: 
Peel 2 clementines (removing as much pith as possible) and infusing in 250ml gin. Leave to infused for a minimum of 2 hours.

Festive Negroni

Ingredients:

30ml Bombay Sapphire infused with coffee and raspberries*
30ml Martini Rosso Sweet Vermouth
30ml Bitter aperitif (e.g. Martini Riserva Bitter/Campari)

Method:

Mix all three ingredients in a mixing glass and fill with cubed ice
Stir to integrate the flavours
Strain into a rocks glass filled with cubed ice
Garnish with raspberry fruit leather**

*Coffee and raspberry infused Bombay Sapphire:
For a Negroni batch 15g coffee beans and 100g raspberries – leave to infused for five hours (more for a more intense infusion), then strain into a bottle.

**Raspberry fruit leather:
Separate the beans from the raspberries. Weigh the raspberries and blend with 20% sugar until it makes a paste. Spread on a baking sheet, place in the oven and cook on the lowest setting (approx.. 50 degrees for approx. 5 hours). Allow to cool, then cut or tear into shapes.

For more information visit: https://shop.bombaysapphire.com

Photography courtesy of Bombay Sapphire