Bombay 99 Gin and Tonics
Bombay +
Tonic +
Imagination

Mandarin G&T

1 ½ oz. Bombay Sapphire
4 oz. premium tonic water
2 fresh bay leaves, for garnish
1 mandarin wedge
½ oz. fresh mandarin juice
½ oz. sherry
Ice

Pour the mandarin juice, sherry, and Bombay Sapphire into the glass.
Fill the glass with ice. Give it a quick stir, and top off with tonic water.
Garnish with mandarin wedge. Twist the bay leaves to release aromas, then place as a garnish in the drink next to the mandarin.

Autumnal Tonic

1 ½oz. Bombay Sapphire
4 oz. premium tonic water
2 large strips orange zest (with pith)
1 one-inch piece ginger, thinly sliced
1 lemon wheel, for garnish
1 fresh thyme sprig, for garnish
½ cup sugar
½ oz. semi sweet sake
Small handfull of fresh cranberries, for garnish
Ice

Combine sugar, orange zest, ginger, and ½ cup water in a small saucepan. Bring to a boil over medium-high, stirring until sugar is dissolved. Reduce heat to medium and simmer for 5 minutes.
Set a fine sieve over a medium heatproof bowl. Strain the mixture into the bowl; discard solids. Refrigerate ginger-orange syrup until chilled, at least 30 minutes.
Fill a glass with ice. Add the Bombay Sapphire, sake, and ½ oz. of the ginger-orange syrup. Top with tonic water and gently stir.
Garnish with a lemon wheel, cranberries, and a sprig of thyme.

Persimmon & Spice G&T

1 ½oz. Bombay Sapphire
4 fuyu persimmons, peeled, cored and chopped
2 oz. premium tonic water
2 Tbsp. pomegranate seeds
1 cup sugar
1 buddha hand lemon finger, chopped (or peel of 1 whole lemon)
1 one-inch piece of ginger, peeled and chopped
1 cinnamon stick
1star anise
1oz. fresh lime juice, plus zest
1oz. pomegranate juice
¾ cup water
Ice

In a saucepan, add persimmons, sugar, water, buddha hand lemon, ginger, cinnamon, and star anise and bring to a boil over medium high heat. Reduce to medium heat and simmer for 20 minutes. Remove from the heat.
Set a fine sieve over a medium heatproof bowl and strain the persimmon mixture into the bowl; reserve persimmon pieces for garnish. Refrigerate syrup until chilled, at least 30 minutes (makes 1 ¼ syrup).
Fill a cocktail shaker with ice. Add the Bombay Sapphire, pomegranate juice, ½ oz. of the persimmon syrup, and shake until well chilled.
Add ice to the chilled glass. Strain mixture over ice. Add tonic water, lime zest, lime juice, and stir lightly. Garnish with pomegranate seeds and a few cooked persimmon pieces.

Sage, Rosemary, & Thyme G&T

1 ½ oz. Bombay Sapphire
4oz. premium tonic water
2 sprigs thyme
2 sprigs rosemary
2 sage leaves
1 lemon, sliced into thin rounds
¼ cup sugar, plus more for sprinkling on lemon (optional)
¼ cup water
Small handful of pomegranate arils
Olive oil, for brushing
Ice

Heat a small cast iron skillet on medium high heat and add a few slices of lemon. Brush a small amount of olive oil on the lemon slices and cook until slightly charred on both sides, about 1 to 2 minutes per side.
Once your lemon slice is charred, remove to a plate and sprinkle with sugar (optional). Place in the freezer to cool, at least 5 minutes.
In a small saucepan, make the simple syrup by combining sugar, water, thyme, rosemary, and sage. Place over medium heat. Stir until all of the sugar has dissolved and mixture comes to a simmer, about 3 minutes.
Strain herbs from syrup and place in a heatproof container. This step is best done ahead of time so that you can have simple syrup that is cooled and ready to use. Makes about ⅓ cup syrup, reserve remaining syrup for other drinks.
Add Bombay Sapphire to glass.
Take a slice of lemon and rub it around the rim of the glass, squeeze a few drops into the gin, and drop it in, as this will add additional citrus notes.
Add ¼ oz. of the infused syrup and the tonic. Using the long stirring spoon, stir gently to combine.
Add ice and stir once more to evenly chill the drink.
Garnish with thyme, rosemary, and sage. Add your charred lemon slice to the rim and a handful of pomegranate arils to the drink.

Hibiscus G&T

1 ½oz. Bombay Sapphire
4oz. premium tonic water, to top
1 piece of ginger about 1 ½-in., thinly sliced
1 cup sugar
1 cup dried hibiscus flowers
1 cup water
½ oz. fresh lime juice plus thinly sliced rounds, for garnish
Ice

Combine sugar, hibiscus, ginger, and 1 cup water in a medium saucepan. Bring to a simmer (do not boil) over medium-high, stirring until sugar is dissolved. Remove from heat. Let steep 20 minutes until flavorful and bright.
Set a fine sieve over a medium heatproof bowl. Strain the mixture into the bowl; discard solids. Refrigerate hibiscus-ginger syrup until chilled, at least 30 minutes.
Fill the glass with ice. Pour in the Bombay Sapphire, 1 oz. of the hibiscus-ginger syrup, lime juice, and tonic water. Gently stir. Garnish with 1-2 thinly sliced lime rounds.

Bombay & Tonic

1.5 oz Bombay Sapphire
5 oz FEVER-TREE Indian Tonic Water
Fresh Lime

Combine all ingredients in a glass and stir well.  Garnish with lime and enjoy.

Our Peppermint Gin and Tonic

1.5 oz Bombay Sapphire Gin
2 oz Peppermint Iced Tea
2 oz Tonic Water

Build in your favorite balloon glass or Collins glass
Garnish with a mint sprig and a star anise pod.

Bombay Cranberry G&T

1.5 oz BOMBAY SAPPHIRE Gin
2 oz Tonic water
2 oz Cranberry Juice Cocktail

Build ingredients in your favorite balloon or collins glass. Garnish with a lime wedge.