Ultimate Collins

Bombay Sapphire Premier Cru with fresh lemon, house made sugar syrup, sea salt and soda water, garnished with a lemon twist and a cherry.

UNITS OF ALCOHOL

KCAL

ALCOHOL VOLUME

COCKTAIL FLAVOUR PROFILE

Citrus Earthy Floral Pine Spicy

Ingredients

  • 50ml Bombay Sapphire Premier Cru
  • 25ml freshly squeezed lemon juice
  • 15ml house made sugar syrup (2:1 ratio)
  • 100ml Fever-Tree Soda Water – chilled & freshly opened
  • 1 pinch sea salt – Preferably the Malden brand
  • 1 lemon wedge
  • 1 cherry – with a tiny bit of the cherry juice from the jar
glassware and barware

Glassware

  • Straight sided highball glass

Method

stir creativity

Step

1

Add a pinch of sea salt to the bottom of a highball glass. Crush with the flat end of a dry bar spoon

Step

2

Measure in the lemon juice, sugar syrup & Premier Cru then stir well to combine

Step

3

Fill the highball glass full of cubed ice

Step

4

Carefully add the soda water then fold/ stir to combine

Step

5

Garnish with a lemon wedge & single cherry including a tiny bit of the cherry juice from the jar

bartenders top tips

Bartender top tips

To make a 2:1 ratio sugar syrup at home, add 2 parts caster sugar and 1 part water to a pan on the hob. Heat to a simmer for around 7-10 stirring occasionally (not too much as this can make the sugar re-crystalize). Turn off the heat and allow to cool. Strain the contents into a sterilized sealable bottle and keep in the fridge. It will keep well for around 6-8 weeks – you could also add a splash of gin to the syrup which will help to keep it fresh. Remember, you only require 15ml per cocktail.

Learn from the experts

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cocktail individual learn from the experts

Our last order date for pre-Christmas delivery of gift cards is Friday 17th December 2021.