Juniper Mule

A long, refreshing and uplifting spicy number with fragrant rooty tones. Bombay Sapphire mixes perfectly with fresh zingy lime wedges, pink peppercorns & a dash of Angostura Bitters, then lengthened with Fever-Tree ginger beer.

UNITS OF ALCOHOL 2

KCAL 184

ALCOHOL VOLUME 12%

COCKTAIL FLAVOUR PROFILE

Citrus Earthy Floral Pine Spicy
ingredients

Ingredients

  • 50ml Bombay Sapphire
  • 100ml Fever-Tree Ginger Beer – chilled & freshly opened
  • 2 dashes Angostura bitters
  • 2 lime wedges – well squeezed
  • 1 pinch pink peppercorns
glassware and barware

Glassware & Barware

  • Stemless wine glass
  • Long twisted bar spoon with a flat end
  • Measuring device
  • Serrated knife & chopping board
  • Bottle opener

Method

stir creativity

Step

1

Add the pink peppercorns to a stemless wine glass then crush with the flat end of a bar spoon

Step

2

Squeeze the lime wedges, drop them in then add the Bombay Sapphire

Step

3

Swirl well to infuse

Step

4

Fill the glass with ice then top with the ginger beer

Step

5

Gently fold/stir to mix then add 2 dashes of Angostura bitters

bartenders top tips

Sam Carter's Top Tip

If you want to make this cocktail a bit more fancy, rather than adding the peppercorns to the glass, why not wipe the rim of the glass with a wedge of lime then roll in a mix of the peppercorns together with sugar and a little bit of salt. If a Margarita can have a salt edged glass then why not a gin cocktail glass edged with peppercorns?

Learn from the Experts

DISCOVER HOW TO MAKE THE ULTIMATE GIN COCKTAILS

VIEW GIN MASTERCLASS

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

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