![Bombay_Pressé_G&T Copa_V2](https://d1y79tpeaemgj5.cloudfront.net/wp-content/uploads/sites/3/2022/05/11092846/Bombay_Presse_GT-Copa_V2-e1652357455583.jpg)
Pressé & Tonic
Bombay Sapphire Citron Pressé with Fever-Tree Tonic Water, garnished with a lemon wedge.
UNITS OF ALCOHOL 1.875
KCAL 154.6
ALCOHOL VOLUME 11%
COCKTAIL FLAVOUR PROFILE
![PresseEmpireRoomcutout-1024x683_812x609](https://d1y79tpeaemgj5.cloudfront.net/wp-content/uploads/sites/3/2022/05/12122455/PresseEmpireRoomcutout-1024x683_812x609.png)
Ingredients
- 50ml Bombay Sapphire Citron Pressé
- 100ml Fever-Tree Tonic Water – chilled & freshly opened
- 1x lemon wedge – freshly squeezed
![glassware and barware glassware and barware](https://d1y79tpeaemgj5.cloudfront.net/wp-content/uploads/2020/04/01093738/glassware-and-barware-812-x-609.jpg)
Glassware
- Large gin balloon glass or highball glass
Method
![stir creativity stir creativity](https://d1y79tpeaemgj5.cloudfront.net/wp-content/uploads/2020/03/26112914/stir-creativity.png)
Step
1
Fill a balloon glass full of cubed ice
Step
2
Measure & pour in the Bombay Sapphire Citron Pressé
Step
3
Carefully add the tonic water then fold/stir to combine
Step
4
Garnish with a lemon wedge squeezed over the top of the cocktail and placed in or a lemon wedge.
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Bartender top tips
If you’re only making 1 or 2 of these at a time and can’t stand the thought of wasting the rest of the lemon from the garnish, chop up the whole lemon into 8 wedges and freeze the ones you don’t use in a container so they’re ready to use for next time.
![cocktail individual learn from the experts cocktail individual learn from the experts](https://d1y79tpeaemgj5.cloudfront.net/wp-content/uploads/2020/04/07125711/cocktail-individual-learn-from-the-experts-cropped.jpg)