Cocktails: Sommerdrinks 2018 der „Mill Bar“ von Bombay Sapphire

Die Besucher der Bombay Sapphire Distillery im englischen Laverstoke können nicht nur einen Blick in die Produktion des Bombay Sapphire London Dry Gins werfen, sondern auch saisonell wechselnde Cocktails in der hauseigenen „Mill Bar“ genießen. Sam Carter, Bombay Sapphire Senior Ambassador in der Laverstoke Mill, zeichnet für die Sommerdrinks 2018 verantworlich.

A New Tradition
Bild: Bombay Sapphire
„A New Tradition“
„A New Tradition“

50 ml Bombay Sapphire London Dry Gin
100 ml Fever-Tree Indian Tonic
2 thin ginger slices – each ripped in half
4 medium sized mint leaves – each ripped in half

Glass: Balloon
Garnish: –

Method: Place the ginger & mint leaves into a balloon glass, add the gin. Swirl well to mix. Fully fill the glass with good quality cubed ice then stir to chill & mix. Gently top with 100 ml of chilled & freshly opened Fever-Tree Indian Tonic. Finally, gently fold/stir with a bar spoon to combine all the ingredients.

Basil Blush
Bild: Bombay Sapphire
„Basil Blush“
„Basil Blush“

50 ml Bombay Sapphire London Dry Gin
100 ml Fever-Tree Mediterranean Tonic
4 blueberries
2 basil leaves – each ripped in half
1 pinch of pink peppercorns

Glass: Balloon
Garnish: –

Method: Place the blueberries, basil & pink peppercorns into the bottom of a balloon glass & give them all a gentle crush with the flat end of a bar spoon. Add the gin, swirl well to mix. Fully fill the glass with good quality cubed ice & top with the Fever-Tree Mediterranean Tonic. Finally, gently fold/stir with a bar spoon to combine all the ingredients.

Rosé Spritz
Bild: Bombay Sapphire
„Rosé Spritz“
„Rosé Spritz“

50 ml Bombay Sapphire London Dry Gin
25 ml Martini Rosato Vermouth
100 ml Fever-Tree Elderflower Tonic
2 orange wedges

Glass: Balloon
Garnish: –

Method: Gently squeeze the orange wedges into a balloon glass then add the vermouth and gin, swirl well to mix. Fully fill the glass with good quality cubed ice then stir to chill & mix. Gently top with 100 ml of chilled & freshly opened Fever-Tree Elderflower Tonic. Finally, gently fold/stir with a bar spoon to combine all the ingredients.

Cucumelon
Bild: Bombay Sapphire
„Cucumelon“
„Cucumelon“

50 ml Bombay Sapphire London Dry Gin
15 ml Edmond Briotett Melon Liqueur
100 ml Schweppes Cucumber Tonic
2 pink grapefruit wedges

Glass: Balloon
Garnish: –

Method: Squeeze the pink grapefruit wedges into a balloon glass then add the melon liqueur and gin, swirl well to infuse. Fully fill the glass with good quality cubed ice & top with the Schweppes Cucumber Tonic. Finally, gently fold/stir with a bar spoon to combine all the ingredients.

The Laverstoke
Bild: Bombay Sapphire
„The Laverstoke“
„The Laverstoke“

50 ml Bombay Sapphire London Dry Gin
10 ml St-Germain Elderflower Liqueur
15 ml Martini Bianco Vermouth
2 lime wedges
100 ml Fever-Tree Ginger Ale – chilled & freshly opened
1 freshly sliced ginger root

Glass: Balloon
Garnish: 1 mint sprig

Method: Gently squeeze two lime wedges into a balloon glass then add a ginger slice, the liqueur, vermouth and gin, swirl well to mix. Fully fill the glass with good quality cubed ice then stir to chill & mix. Top with Fever-Tree Ginger Ale and gently stir again to combine. Finally, garnish with a freshly awoken mint sprig.

Fino
Bild: Bombay Sapphire
„Fino“
„Fino“

50 ml Bombay Sapphire London Dry Gin
15 ml Hidalgo La Gitana Manzanilla dry sherry
2 lemon wedges
100 ml Fever-Tree Sicilian Lemonade – chilled & freshly opened
4 medium sized mint leaves – each ripped in half

Glass: Highball
Garnish: 1 mint sprig

Method: Gently squeeze the lemon wedges into a tall curved highball glass, add the mint leaves, dry sherry & gin then stir/muddle well to mix & infuse. Fully fill the glass with good quality cubed ice & top with Fever-Tree Sicilian Lemonade. Gently stir/fold again to combine, then garnish with a freshly awoken mint sprig.

Strawberries No Cream
Bild: Bombay Sapphire
„Strawberries No Cream“
„Strawberries No Cream“

50 ml Bombay Sapphire London Dry Gin
15 ml vanilla sugar syrup
75 ml pink grapefruit juice
1 ripe strawberry

Glass: Highball
Garnish: 1 basil leaf

Method: Cut the strawberry into quarters, place them in the bottom of a Boston cocktail shaker & squash well using a muddler, then add the pink grapefruit juice, vanilla sugar syrup & gin. Fully fill the shaker with good quality cubed ice & shake the cocktail really well for around 10 seconds or until the shaker tin is frosted & super cold. Pour the entire contents, including the shaken ice, into a tall curved highball glass. Finally, add the basil leaf to the top of the glass, providing a decadent peppery aroma.

Spanish Riviera
Bild: Bombay Sapphire
„Spanish Riviera“
„Spanish Riviera“

50 ml Bombay Sapphire London Dry Gin
15 ml Blue Curaçao orange liqueur
5 ml Orgeat almond syrup (not suitable for imbibers with almond nut allergies)
2 lemon wedges

Glass: „Nick & Nora“
Garnish: 1 small orange peel disc

Method: Gently squeeze the lemon wedges into a Boston cocktail shaker then add the almond syrup, liqueur and gin. Fully fill the shaker with good quality cubed ice & shake the cocktail really well for around 10 seconds or until the shaker tin is frosted & super cold. Using a Hawthorne & fine tea strainer, fine strain the cocktail into a chilled ‘Nick & Nora’ glass. Garnish the cocktail by spritzing a small orange peel disc over the drink & placing it in.

Shaken & Starred
Bild: Bombay Sapphire
„Shaken & Starred“
„Shaken & Starred“

50 ml Star of Bombay London Dry Gin
10 ml Edmond Briotett Bergamot Liqueur
15 ml Martini Rosato Vermouth

Glass: „Nick & Nora“
Garnish: 1 mint leaf

Method: Pour the gin and bergamot liqueur into a Boston cocktail shaker & briefly swirl to mix. Fully fill the shaker with good quality cubed ice & shake the ingredients together for around 10 seconds. Now add the vermouth & stir the cocktail for around 15 seconds. Using a Hawthorne strainer only, pour the mixture into a pre-chilled ‘Nick & Nora’ glass containing a freshly awoken mint leaf.

Pink Pepper Phizz
Bild: Bombay Sapphire
„Pink Pepper Phizz“
„Pink Pepper Phizz“

50 ml Star of Bombay London Dry Gin
15 ml Bottlegreen Plump Raspberry Cordial
15 ml pink grapefruit juice
30 ml Martini Prosecco
1 pinch pink peppercorns

Glass: „Nick & Nora“
Garnish: –

Method: Place a pinch of pink peppercorns into a Boston cocktail shaker then add the gin, raspberry cordial and pink grapefruit juice. Fully fill the shaker with good quality cubed ice & shake the cocktail really well for around 10 seconds or until the shaker tin is frosted & super cold. Fine strain into a chilled ‘Nick & Nora’ glass containing the prosecco.

Quelle: Bombay Sapphire

Preisvergleich

Bombay Sapphire London Dry Gin (1 x 0,7 l)
myspirits.euPreis: € 16,45
Versand: n. a.
Zum Shop*
RakutenPreis: € 16,45
Versand: n. a.
Zum Shop*
Gourmondo - FeinkostPreis: € 17,90
Versand: n. a.
Zum Shop*
Urban DrinksPreis: € 17,90
Versand: n. a.
Zum Shop*
Jashopping.dePreis: € 17,95
Versand: n. a.
Zum Shop*
BottleWorld.dePreis: € 18,99
Versand: n. a.
Zum Shop*
AmazonPreis: € 18,99
Versand: n. a.
Zum Shop*
Bolou - Spirituosen, Whisky, Gin & Wein Online ShopPreis: € 19,79
Versand: n. a.
Zum Shop*
eWorld24Preis: € 19,99
Versand: n. a.
Zum Shop*
myTime.dePreis: € 22,99
Versand: n. a.
Zum Shop*
Edeka24Preis: € 23,99
Versand: n. a.
Zum Shop*
*Alle Angaben ohne Gewähr.