UNITS OF ALCOHOL 2
ALCOHOL VOLUME 12.90%
COCKTAIL FLAVOUR PROFILE
- 50ml Bombay Sapphire
- 100ml Fever-Tree Mediterranean tonic water (chilled & freshly opened)
- 1 Lemon wedge
- 1 Thyme sprig
Glassware & Barware
- Balloon glass
- Long twisted bar spoon
- Serrated knife & chopping board
- Measuring device
- Bottle opener for the tonic water
Squeeze a lemon wedge into a Balloon glass, then add a snapped thyme sprig.
Pour in the Bombay Sapphire and swirl the glass to mix and infuse.
Fully fill the glass with cubed ice and stir to mix and chill.
Top with 100ml of Fever-Tree Mediterranean tonic water by pouring it gently down the bar spoon to retain as much effervescence as possible.
Gently fold/stir with a bar spoon to combine.
Bartender top tips
If the fragrant herbaceous thyme flavour isn’t your ‘thing’, try making this drink with your favourite garden herb that you personally like to cook with. It won’t ruin the balance of the drink as that’s covered by the ratios of the lemon juice, the gin and the tonic. Try fresh herbs like: tarragon, rosemary, sage, watercress, oregano, coriander, chives, basil, lemon thyme and mint then perhaps pair your favourite herb with fresh berries such as raspberries, blueberries, blackberries, strawberries, gooseberries, redcurrants or blackcurrants, etc. Try a peppery basil and zingy blueberries G&T with a wedge of lemon – its epic!…