Do you like your gin with a twist of lime or a sliver of cucumber? What’s your preferred tonic water of choice? Do you shake – do you stir? Do you ‘muddle’? (No, we don’t either!) This Christmas Bombay Sapphire gin has launched The Ultimate Gin & Tonic Project inviting ten of the UK’s coolest movers and shakers, from designer Holly Fulton and hip fashion/interiors duo House of Hackney to create their own recipes. Check out the website here.
Holly Fulton’s QUIETLY CONFIDENT
PINK LADY GIN & TONIC TWIST
50ml Bombay Sapphire (infused with Pink Lady apple and cucumber peel)
100ml Fever-Tree Elderflower tonic water
2 lime wedges, squeezed
1/2 Pink Lady apple (finely chopped)
2 long cucumber peels
A few lime peel discs
Some lamb's lettuce leaves
Julienned Pink Lady apple and cucumber
Method for Infusion
Take a bottle of Bombay Sapphire and pour out 50ml, replace with a small handful of a finely chopped Pink Lady apple and a couple of long cucumber peels. Replace the cap, shake well and place in the fridge for 24 hours to infuse.
Method for Drink
Take a chilled Bombay Sapphire balloon glass and fill with good quality cubed ice. Squeeze in the juice of 2 lime wedges. Pour in the Pink Lady apple and cucumber-infused Bombay Sapphire, and stir to chill and mix. Gently pour in half a bottle Fever-Tree Elderflower tonic water and stir briefly. Finally, carefully arrange some julienned Pink Lady apple and cucumber, a few lime peel discs and some freshly picked lamb's lettuce leaves on top for aroma.
House of Hackney's
PALMERAL GIN & TONIC TWIST
50ml Bombay Sapphire
100ml premium tonic water (chilled)
5 segments fresh pineapple
5 slices celery
3 pineapple leaves
Add the pineapple and celery pieces plus 50ml of Bombay Sapphire to a Bombay Sapphire Ultimate Gin & Tonic balloon glass. Gently stir to quickly infuse. Fill the glass with good quality cubed ice and stir again. Top with 100ml of chilled premium tonic water and gently stir for a final time. Garnish with 3 arranged pineapple leaves and serve straight away.