Winter Mule
1.5 ozs Rosemary infused Bombay Sapphire
.5 oz.’s Benedictine
.5 oz.’s lime juice
3 oz.’s Fever tree ginger beer Garnish with a rosemary sprig
Method: In a Collins glass, add the rosemary infused Bombay Sapphire, benedictine and lime juice. Fill the Collins glass with ice and top with ginger beer. Stir the cocktail gently to mix and garnish before serving.
How to make: Rosemary infused Bombay Sapphire
In a large mason jar, add 500ml Bombay Sapphire and 6 fresh rosemary sprigs. Seal the jar and keep some- where dark and cool for 5-6 days. When possible, agitate and shake the jar once a day for maximum effect. After 5-6 days, remove the rosemary sprigs and enjoy your infusion!
Winter Whiteout Negroni
1 oz. Bombay Sapphire 1 oz. Martini Bianco
1 oz. Luxardo Bitter Bianco 1 cinnamon stick
Method: In a mixing glass, add the Bombay Sapphire, Martini Bianco and Luxardo bitter Bianco. Fill the mixing glass with ice and stir to chill and add dilution. Strain the cocktail into a rocks glass over fresh ice and garnish with a cinnamon stick.
Granada Island
1.5 oz.’s Bombay Sapphire 1 oz Pom pomegranate juice
.5 oz.s. simple syrup
.75 oz.’s lime juice 6-8 mint leaves
1 oz Perrier
Top with crushed ice and a fresh mint sprig.
Optional pomegranate seeds and freshly grated nutmeg.
Method: Hand-clap the mint leaves and add them to a mixing tin. Add the Bombay Sapphire, pomegranate juice, simple syrup and lime juice. Shake the cocktail vigorously to chill and dilute. Double strain the cocktail into a Collins glass over fresh ice. Top with Perrier and crushed ice. Garnish with a mint sprig, pomegranate seeds and freshly grated nutmeg.
Queen’s Toddy
1 oz. Bombay Sapphire
.5 ozs lemon juice
.5 ozs honey syrup
1 oz apple cider (unfiltered juice)
3 ozs Orange Pekoe tea, boiling hot Garnish with a cinnamon stick
Method: In a large coffee mug, add the Bombay Sapphire, lemon juice, honey syrup and apple cider. Bring the Pekoe tea to a rolling boil and slowly add it to the coffee mug.
Stir the cocktail gently to mix and garnish before serving.
