Cocktail inspiration for your Summer of Bombay

Ingredients
50ml #BombaySapphire
15ml blackberry syrup or liqueur
100ml premium tonic water
3 blackberries
1 lemon wedge

Method
1. Squeeze a freshly cut lemon wedge into a large balloon glass then add the blackberry syrup or liqueur and Bombay Sapphire. Stir well to mix 
2. Fully fill the glass full of cubed ice and stir again to chill
3. Carefully pour the chilled tonic water over a barspoon and onto the ice
4. Finally, gently fold the liquid with a barspoon to fully mix then add three blackberries to the top of the glass for extra aroma

Ingredients
50ml #BombaySapphire
15ml Martini & Rossi Bianco vermouth
10ml elderflower cordial
75ml premium ginger ale
Two lime wedges (gently squeezed)
Sliver of fresh ginger root
A large mint sprig

Method
1. Squeeze two freshly cut lime wedges into a large balloon glass, then drop in
2. Add the elderflower cordial, Martini Bianco Vermouth and Bombay Sapphire over the lime
3. Swirl well to mix
4. Fill the glass completely with ice, briefly stir to chill
5. Gently pour premium ginger ale down a twisted bar spoon (into the spoon end) over the ice, fold to combine
6. Garnish with a sliver of freshly mandolined ginger and a large, gently-slapped mint sprig

Ingredients
50ml #BombaySapphire
100ml premium tonic water
1 rooibos tea bag
1 passion fruit

Method
1. Cut the passion fruit into quarters and squeeze two segments into a large balloon glass then add the rooibos tea bag and Bombay Sapphire. Swill well to mix and leave for a minute or so to ginfuse then take out the tea bag
2. Fully fill the glass full of cubed ice and stir again to chill
3. Carefully pour the chilled tonic water over a barspoon and onto the ice
4. Finally, gently fold the liquid with a barspoon to fully mix then add the other two segments of passionfruit to the top of the glass for extra aroma

Ingredients
50ml #BombaySapphire
25ml freshly squeezed lemon juice
100ml premium soda water
15ml elderflower cordial
¼ of a fresh white peach
Lemon wedge
A fresh white peach wedge

Method
1. Muddle (squish) chopped white peach in the bottom of a highball glass
2. Squeeze fresh lemon juice directly onto the peach
3. Add elderflower cordial and Bombay Sapphire, stir well to mix
4. Fill the glass entirely with ice, stir to chill
5. Gently top the glass with chilled soda, gently stir to combine
6. Garnish with large lemon and white peach wedges

Ingredients
50ml #BombaySapphire
25ml freshly squeezed lime juice
12.5ml sugar syrup (2:1 ratio – sugar:hot water)
8 medium sized mint leaves

Method
1. Rip mint leaves in half, place in the palm of your hand and slap well with the other hand
2. Place them into the glass part of a Boston cocktail shaker
3. Add lime juice, sugar syrup and Bombay Sapphire, then fill with ice and close with the metal section
4. Shake well for 20 seconds to mix – or until condensation appears on the metal
5. Fine-strain the liquid into a chilled coupe glass
6. Garnish with a single slapped mint leaf in the centre

Ingredients
50ml #BombaySapphire
100ml premium tonic water
Orange peel
Apple blossom cress

Method
1. Fill a large balloon glass with ice, stir to chill
2. Add Bombay Sapphire, St. Germain and tonic, fold to combine
3. Garnish with orange zest and apple blossom cress

Ingredients
50ml #BombaySapphire
100ml premium tonic water
10ml St. Germain
3 slices of lime

Method
1. Squeeze two freshly cut lime wedges into a large balloon glass then add the St. Germain elderflower liqueur and Bombay Sapphire. Swirl well to mix
2. Fully fill the glass full of cubed ice and stir again to chill
3. Carefully pour the chilled tonic water over a barspoon and onto the ice
4. Finally, gently fold the liquid with a barspoon to fully mix then add another lime wedge to the top of the glass for extra aroma

Ingredients
50ml #BombaySapphire
100ml premium tonic water
Thyme or lemon thyme sprig
A lemon wheel

Method
1. Place a thyme or lemon thyme sprig and a lemon wheel into a large balloon glass and add the Bombay Sapphire
2. Swirl the liquid to mix and infuse
3. Fully fill the glass full of cubed ice and stir to chill
4. Carefully pour the chilled tonic water over a barspoon and onto the ice
5. Finally, gently fold the liquid with a barspoon to fully mix then add another thyme or lemon thyme sprig and a lemon wheel to the top of the glass for extra aroma

Ingredients
50ml #BombaySapphire
25ml freshly squeezed lemon juice
15ml sugar syrup (2:1 ratio – sugar:hot water)
100ml premium soda water
Lemon wedge

Method
1. Squeeze fresh lemon juice into a highball glass
2. Add sugar syrup and Bombay Sapphire, stir well to mix
3. Fill the glass entirely with ice, stir to chill
4. Gently top the glass with chilled soda
5. Carefully fold to combine
6. Garnish with large lemon wedge

Ingredients
60ml #BombaySapphire
15ml maraschino dry cherry liqueur
15ml freshly squeezed lemon juice
3ml crème de violette (violet liqueur)
Maraschino cherry
Spritzed lemon peel twist

Method
1. Squeeze fresh lemon juice into the glass part of a Boston cocktail shaker
2. Add the rest of the ingredients
3. Fill with ice, close with the metal section
4. Shake well for 20 seconds to mix – or until condensation appears on the metal
5. Fine strain into a chilled martini or coupe glass
6. Spritz a lemon peel twist over the drink, then discard
7. Finish with a maraschino cherry dropped into the bottom of the glass

Ingredients
50ml #BombaySapphire
25ml freshly squeezed lemon juice
10ml sugar syrup
15ml crème de mure
Two lemon slices
Two fresh raspberries

Method
1. Squeeze fresh lemon juice into a tumbler glass
2. Add sugar and Bombay Sapphire, stir to mix
3. Fill the glass with crushed ice, stir to blend and chill
4. Add more crushed ice then garnish with fruits
5. Drizzle or ‘lace’ the crushed ice with crème de mure
6. Enjoy the marbled effect

Ingredients
25ml #BombaySapphire
25ml #Martini & Rossi Rosso Vermouth
25ml #Martini & Rossi Bitters
An orange peel twist

Method
1. Fill a tumbler glass with ice and stir to chill
2. Strain off any excess water
3. Carefully add all three ingredients, briefly stir to mix and chill
4. Spritz an orange peel twist over the top and drop in or alternatively, gently squeeze a fat orange wedge over and place in

Ingredients
40ml #BombaySapphire
20ml freshly squeezed lemon juice
15ml simple sugar syrup (1:1 ratio – sugar:hot water)
40ml premium peach iced tea
A pinch of black pepper
75ml premium soda water (chilled)

Method
1. Squeeze fresh lemon juice directly into the glass
2. Add simple syrup, a pinch of black pepper, peach iced tea and Bombay Sapphire, stir well to mix
3. Fill the glass entirely with ice, stir to chill
4. Gently top the glass with chilled soda water, gently stir to combine
5. Garnish with a large lemon wedge and an extra pinch of black pepper if you’re feeling adventurous!

Ingredients
50ml #BombaySapphire
100ml premium tonic water
3 raspberries
3 basil leaves

Method
1. Place two raspberries and two basil leaves into a large balloon glass and add the Bombay Sapphire
2. Swirl the liquid to mix and infuse
3. Fully fill the glass full of cubed ice and stir to chill
4. Carefully pour the chilled tonic water over a barspoon and onto the ice
5. Finally, gently fold the liquid with a barspoon to fully mix then add another raspberry and basil leaf to the top of the glass for extra aroma

Ingredients
50ml #BombaySapphire
25ml white peach puree
10ml freshly squeezed lemon juice
60ml Mediterranean tonic water
Seasonal red fruits to garnish
A zest from a lemon

Method
1. Pour the white peach puree, lemon juice and Bombay Sapphire into a large balloon glass then stir well to mix
2. Fully fill the glass full of cubed ice and stir again to chill
3. Carefully pour the chilled Mediterranean tonic water over a barspoon and onto the ice
4. Finally, gently fold the liquid with a barspoon to fully mix then add a spritzed lemon peel twist and some of your favourite local and seasonal red fruits to the top of the glass for extra aroma