To celebrate the opening of the Bombay Sapphire Distillery at Laverstoke Mill in 2014, Sam Carter, the Bombay Sapphire Brand Ambassador, has created this future classic in the making: Bombay Sapphire with Martini Bianco, Bottlegreen elderflower cordial, lime wedges then topped it off with Fever-Tree ginger ale.
SAM CARTER’S TOP TIPS
You can adapt this cocktail with the seasons by changing the Vermouth you use along with adding a spritz of different citrus peel and a few seasonal berries. Keep everything else the same. Sam feels these combinations work best: Autumn Martini Extra Dry (lime peel/blue berries), Winter Martini Rosso (orange peel/blackberries), Spring Martini Bianco (lemon peel/raspberries), Summer Rosato (grapefruit peel/strawberries).
To hear more from Sam Carter, go to his Lush Life podcast interview.
- 50 ml Bombay Sapphire Gin
- 15 ml Martini and Rossi Bianco Vermouth
- 10 ml Bottlegreen elderflower cordial
- 2 lime wedges freshly cut and squeezed
- 75 ml Fever-Tree ginger ale
- 1 freshly mandolined ginger root
- 1 large mint sprig
- Good quality cubed ice
- Squeeze 2 freshly cut lime wedges into a clean glass and then drop them in.
- Measure and pour in the Bottlegreen elderflower cordial, Martini Bianco and Bombay Sapphire gin into the glass over the lime.
- Swirl well to mix.
- Fill the glass completely full of good quality cubed ice and briefly stir with a bar spoon to chill.
- Pour 100ml of Fever-Tree ginger ale down a twisted bar spoon (into the spoon end) over the ice and gently stir the cocktail at the same time and fold to combine the liquids.
- Garnish with a slither of freshly mandolined ginger and a large gently slapped mint sprig all grouped together on one side of the glass.
- Enjoy the aroma, you don’t need any straws.