UNITS OF ALCOHOL 2
ALCOHOL VOLUME 11.1%
COCKTAIL FLAVOUR PROFILE
- 50ml Bombay Sapphire
- 100ml Fever-Tree Aromatic Tonic Water
- 15ml cold brew coffee with a pinch of smoked sea salt
Glassware & Barware
- Balloon glass
- Long twisted bar spoon
- Measuring device
- Bottle opener for the tonic water
Add your cold brew coffee infusion and Bombay Sapphire to a Balloon glass, swirl well to mix.
Fully fill the glass with ice and top with the Fever-Tree Aromatic Tonic Water.
Gently fold with a bar spoon to combine.
Bartender top tips
Fresh coffee beans and tea leaves naturally compliment gin’s botanicals. We like to pair gin and tea in the summer, and on this occasion we’re pairing the richer earthier notes of coffee with gin in the winter. Make an aromatic cold brewed coffee by taking 250g freshly ground coffee beans and mixing with 1 litre of chilled mineral water. Stir gently until well combined, then leave in a sealed container in the fridge for 24 hours. When ‘brewed’, strain through a fine muslin cloth or coffee filter, add 10 grams of smoked sea salt, then stir well. Store in the fridge until required. Add 15ml of the cold brew to your cocktail and you’re in for a delightful, uplifting cocktail experience.