Bombay Sapphire Tangerine and Mint Collins

It’s official: spring has finally sprung – hurrah! Celebrate the new season with these delicious cocktails combining fruit and a nice tot of Bombay Sapphire gin…

Bombay Sapphire Tangerine and Mint Collins

50ml Bombay Sapphire
25ml fresh lemon juice
15ml sugar syrup or 2 teaspoons of caster sugar
4-5 tangerine segments (alternatively use mandarin, satsuma, clementine or orange)
6 medium size mint leaves
1 large sprig of mint
50ml soda water
Lemon wedge
Crushed ice

Method:
Gather the mint leaves and clap them between your hands, rip them in half and wipe them around the rim of a highball glass, push them to the bottom of the glass. Place the tangerine segments on top of the mint and squash them with a rolling pin until the juice has fully drained.

Add the Bombay Sapphire, lemon juice, and sugar syrup and stir well with a long spoon.  Add crushed ice to ¾ full point in the glass and stir well in an upward lifting motion ensuring that the mint is evenly distributed throughout the cocktail. Top up with soda water and stir for a final time. Garnish with the lemon wedge and a large clapped mint sprig next to a straw.

Jappletini Sapphire

Jappletini Sapphire

50ml Bombay Sapphire
20ml freshly squeezed lemon juice
1/2 Granny Smith apple (de-cored and diced into small cubes)
2 teaspoons of blackberry jam (or your favourite jam/preserve)
Cubed ice

Method:
Squash the diced apple in the glass part of a cocktail shaker, add your chosen jam/preserve, lemon juice and Bombay Sapphire then shake well for 30 seconds with cubed ice (after fitting the metal part to the cocktail shaker). Fine strain (using a tea strainer) the resulting liquid into a chilled or frozen martini glass. Serve with the slither of apple or a fresh segment of your chosen jam fruit.

Leave a Reply

Your email address will not be published.

Subscribe to our mailing list

First Name Email Address

Subscribe to our mailing list

First Name Email Address