BySiddhi Jain

September 9, 2019 (IANSlife) Summer evenings and a soiree with friends over a cool glass of G&Ts.

1. BOMBAY SAPPHIRE & TONIC 

INGREDIENTS
50ml Bombay Sapphire
100ml Fever-Tree tonic water (chilled and freshly opened)
1 lime wedge - fully squeezed

GARNISH
Lime wedge

EQUIPMENT
Balloon glass
Citrus press (lemon squeezer)
Measuring device
Serrated knife and chopping board
Hawthorne and fine tea strainer
Long twisted bar spoon
Bottle opener for tonic water

METHOD
1. Squeeze a lime wedge into a balloon glass, then add the Bombay Sapphire.
2. Swirl the glass to mix and infuse.
3. Fully fill the glass with cubed ice and stir to chill and mix
4. Top with 100ml of Fever-Tree tonic water by pouring it gently down a twisted bar spoon to retain as much effervescence as possible.
5. Gently fold/stir with a bar spoon to combine.

2. STAR OF BOMBAY 75  – Pine Citrus Floral

INGREDIENTS
25ml Star of Bombay
15ml Freshly squeezed lemon juice
15ml Homemade sugar syrup (2:1 ratio)
60ml MARTINI Prosecco

EQUIPMENT
Straight sided wine glass
Serrated knife and chopping board
Citrus press (lemon squeezer)
Measuring device
Cocktail shaker
Hawthorne and fine tea strainer

GARNISH
Orange or lemon peel twist (trimmed and slit)

METHOD
1. Shake all of the ingredients (except prosecco) briefly with cubed ice for around 10 seconds.
2. Fine strain the mixture into a chilled, straight sided wine glass, including 60 ml of prosecco.
3. Garnish with a trimmed orange or lemon peel twist, spritzed over the drink and placed in.
4. Enjoy responsibly.

3. STAR OF BOMBAY NEGRONI

INGREDIENTS
25ml Bombay Sapphire
25ml MARTINI @Rosso Vermouth
25ml MARTINI @Bitter
Orange zest

EQUIPMENT
Tumbler glass
Long twisted bar spoon
Serrated knife and chopping board
Measuring device

GARNISH
Orange zest

METHOD
1. Fill a tumbler with ice.
2. Build ingredients in the glass and stir gently to mix.
3. Garnish with orange zest.

 

4. PINK PEPPER PHIZZ

INGREDIENTS
50ml Star of Bombay
15ml Bottle green Plump Raspberry Cordial
15ml Pink grapefruit juice
30ml MARTINI Prosecco
1 Pinch pink pepper corns

EQUIPMENT
‘Nick & Nora’ glass (Like a small wine glass or small compete with straight sides)
Boston cocktail shaker
Hawthorne & fine tea strainer
Measuring device

METHOD
1. Place a pinch of pink peppercorns into a Boston cocktail shaker then add the Star of Bombay, raspberry cordial and pink grapefruit juice.
2. Fully fill the shaker with good quality cubed ice & shake the cocktail really well for around10 seconds or until the shaker tin is frosted & super cold.
3. Fine strain into a chilled ‘Nick & Nora’ glass containing the MARTINI Prosecco.

With inputs from Hemant Mundkar, Brand Ambassador at Bacardi India's Spirits Portfolio.

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Siddhi Jain can be contacted at siddhi.j@ians.in