Create your summer cocktails with BOMBAY® CITRON PRESSÉ
Imagine your favourite gin, but bursting with notes of freshly squeezed Mediterranean Lemons. Inspired by the Classic Tom Collins, BOMBAY SAPPHIRE® have added a vibrant new addition to their collection of premium gin’s, the BOMBAY CITRON PRESSÉ. Made with 100% natural fruits, this could be the perfect gin to add an additional vibrancy to some of those summer cocktail classics. Read on for some suggestions for drinks that are sure to elevate even the sunniest of drinks.
The Ultimate Tom Collins
Ingredients:
50ml (5cl) Bombay Citron Pressé
15ml (1.5cl) freshly pressed lemon juice
10ml (1cl) sugar syrup (2:1 ratio) / cane sugar (or 1 teaspoon of granulated white sugar)
Top with soda water (circa 75ml – preferably chilled)
Lemon wedge (garnish)
Cherry (optional garnish)
Method:
Build over cubed ice, stir. Garnish and serve. (NB: If using granulated sugar dissolve first before adding ice and soda).
Glass: Highball glass.
Pressé & Tonic
Ingredients:
50ml (5cl) Bombay Citron Pressé
100ml (10cl) premium tonic water (preferably Fever-Tree)
Lemon wedge squeezed and dropped in (garnish).
Method:
Build over cubed ice, stir. Garnish and serve.
Glass: Copa, white wine or highball glass
Pressé & Soda
Ingredients:
50ml (5cl) Bombay Citron Pressé
100ml (10cl) soda water (preferably chilled)
Lemon wheel (garnish)
Method:
Build over cubed ice, stir. Garnish and serve.
Glass: Rocks glass
Pressé & Cloudy Lemonade
Ingredients:
50ml (5cl) Bombay Citron Pressé
100ml (10cl) cloudy lemonade (preferably Fever Tree Sicilian Lemonade
Lemon wedge (garnish)
Mint Sprig (optional garnish)
Method:
Build over cubed ice, stir. Garnish and serve.
Glass: Highball or a white wine glass.
Southside Fizz
Ingredients:
50ml (5cl) Bombay Citron Pressé
20ml (2cl) freshly pressed lime juice
10ml (2cl) sugar syrup (2:1 ratio)
7-8 mint leaves
50ml Champagne (chilled)
Mint leaf (garnish)
Method:
Pour champagne into a chilled coupette glass. Shake the remaining ingredients over ice and strain into glass. Garnish with mint leaf and serve.
Glass: Chilled coupette (preferred) or chilled martini glass.
White Lady
Ingredients:
50ml (5cl) Bombay Citron Pressé
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.
Glass: Chilled coupette (preferred) or chilled martini glass.
For more information on visit: https://shop.bombaysapphire.com
Photography courtesy of Bombay Sapphire
