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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.