UNITS OF ALCOHOL 2
ALCOHOL VOLUME 12.70%
COCKTAIL FLAVOUR PROFILE
- 50ml Bombay Sapphire
- 100ml Franklin & Sons tonic water (chilled & freshly opened)
- 1 Orange wedge
- 2 Full grinds of black pepper
Glassware & Barware
- Balloon glass
- Long twisted bar spoon
- Serrated knife & chopping board
- Measuring device
- Bottle opener for the tonic water
- Pepper grinder
Squeeze an orange wedge into a Balloon glass, then add two grinds of black pepper.
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 Franklin & Sons 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
The more ice you have in a built drink, the better. It’s the first basic rule of thermal dynamics… Say, if you have 2 ice cubes in a glass then add room temperature liquids (e.g. gin and tonic), the ice will quickly melt, adding 50-60mls of water to your ‘G&T’. Start again, add loads of good quality cubed ice to your large Burgundy red wine glass, then add chilled liquids and you will find the ice won’t melt as much. Your drink shall now stay much colder for longer and have less dilution – providing a much tastier drinking experience for longer.