Bombay Jubilee

Bombay Sapphire Premier Cru with Fino Dry Sherry, Champagne and a special homemade Earl Grey Tea infused syrup.

UNITS OF ALCOHOL 1.87

KCAL 246

ALCOHOL VOLUME 15.4%

COCKTAIL FLAVOUR PROFILE

Citrus Earthy Floral Pine Spicy

Ingredients

  • 35ml Bombay Sapphire Premier Cru
  • 15ml Manzanilla or Fino dry Sherry
  • 15ml freshly squeezed lemon juice
  • 15ml Earl Grey Tea infused syrup (Homemade – please see the creative but simple recipe below…)
  • 65ml Champagne – chilled & freshy opened
  • 1 lemon (for peel twist garnish)
  • 1 Earl Grey Tea Bag
  • 200g White Caster Sugar
glassware and barware

Glassware & Barware

  • Champagne flute (pre-chilled)
  • Serrated knife & chopping board
  • Long twisted bar spoon
  • Measuring device
  • Bottle opener
  • Cocktail shaker

Method

stir creativity

Step

1

Squeeze your lemon juice into the bottom of a cocktail shaker

Step

2

Add the Earl Grey tea syrup (see step 7 below), sherry, Bombay Sapphire Premier Cru and loads of cubed ice to the cocktail shaker

Step

3

Attach the top section of the shaker securely and shake well for around 6-8 seconds

Step

4

Strain the cocktail into a chilled Champagne flute glass then top with chilled Champagne

Step

5

Gently fold/stir with a long-twisted bar spoon to combine the liquids

Step

6

Finally, garnish by spritzing a lemon peel twist over the top of the cocktail and place in

EARL GREY TEA SYRUP METHOD

Read these next four steps to find out how to create the special homemade Earl Grey Tea infused syrup for your cocktail.

Step

7

Brew your favourite Early Grey tea bag in 200ml of nearly boiled hot water for 4 minutes

Step

8

Using a tea spoon, gently and carefully squeeze the tea bag then take out and compost

Step

9

Add 200g white caster sugar to the tea then gently stir until dissolved. This creates a 1:1 ratio flavoured simple syrup

Step

10

Once the liquid has gone transparent, allow to cool then store in the fridge, in a sterilized container, until required. Use within 4-6 weeks. *Only 15ml of the syrup is needed per cocktail

bartenders top tips

Bartender top tips

There’s nothing worse than a warm drink (unless it’s a cuppa of the Queens tea!) so ensure all the elements of this cocktail are cold. We shake most of the ingredients to ensure this is the case but please also remember to chill your Champagne or Prosecco well in advance of needing it plus, take your cocktails to the stratosphere by carefully pre-chilling your Champagne flutes in the freezer too!

Learn from the experts

DISCOVER HOW TO MAKE THE ULTIMATE GIN COCKTAILS

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cocktail individual learn from the experts
cocktail individual learn from the experts

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