Bombay Sapphire topped with Fever-Tree Mediterranean tonic, a lime wedge, a spritzed lemon peel & a dusting of cassia bark provides a bright, herbaceous, uplifting expression with superior depth & lasting flavour.
UNITS OF ALCOHOL 2
ALCOHOL VOLUME 11.90%
COCKTAIL FLAVOUR PROFILE
- 50ml Bombay Sapphire
- 100ml Fever-Tree Mediterranean tonic water
- 1x squeezed lime wedge
- 1x whole lemon peeled in one go
- Cassia bark / cinnamon sugar powder – to make, thoroughly mix 1 part of powder to 6 parts caster sugar
Glassware & Barware
- Serrated knife & chopping board
- Long twisted bar spoon
- Measuring devise
- Bottle opener for the tonic
Rub half the rim of a Copa de Balon or large Burgundy red wine glass with a freshly cut lime wedge then roll the glass rim edge through some cassia bark / cinnamon sugar powder.
Fully fill the glass with cubed ice. Stir well to activate ice. Strain off any excess water produced.
Squeeze and then drop in the freshly cut lime wedge.
Add the Bombay Sapphire Gin then stir again.
Pour the Fever-Tree Mediterranean tonic water down a bar spoon to retain the most effervescence.
Gently fold the mixture with the bar spoon to combine all the ingredients.
Spritz the entire lemon peel twist over the drink and then twist around and feed into the glass.
Bartender top tips
There is so much flavour locked into the peels of citrus fruit like lemons, limes, oranges & grapefruits. To release the fully flavour effect, use a serrated knife or ‘Y’ shaped potato peeler to ‘skin’ the fruit and then squeeze the coloured side of the peel (not the white bitter side) toward the top of your cocktail to really elevate and enhance the flavour profile of your drink.