SAPPHIRE_® SOUTHSIDE

Glass: Chilled 12oz Highball or Collins glass

Ingredients:

1.5oz	BOMBAY SAPPHIRE gin
1oz	Freshly squeezed lime juice
2/3 oz	Sugar syrup
(2 parts sugar: 1 part boiling water, stir until dissolved and chill)
Top with Soda water

Method

Add all except the soda to a mixing glass with lots of ice. Shake very hard to bruise the mint and release flavour and strain into a glass filled with crushed or cracked ice. Top with a dash of soda and garnish with 1 large mint sprig, lime slice and 2 long straws.

Mixology Tip

Crushed ice should completely fill glass, top to bottom, creating a super-chilly drink resulting in ice forming on the outside of the glass.

SAPPHIRE_® SANGAREE

Ingredients (Makes 4 cocktails):

4oz	BOMBAY SAPPHIRE gin
2oz	Ruby Port
2oz	Cointreau Liqueur
3½ oz	Lemon Juice

Method:

Into a chilled pitcher, add the lemon juice, orange liqueur and Bombay Sapphire and stir to mix. Pour into rocks glasses filled two thirds full with cracked ice* and gently drizzle ½oz of ruby port over the mixture. Finish the cocktail with a thin shimmering layer of cracked ice and ornament with a lemon slice, seasonal berries and clutch of mint leaves.

Mixology Tip: Cracked Ice

Take a large zip lock bag and fill ≤ full with ice, and then fold a tea-towel (cloth) around the bag. Take a rolling pin or muddler and firmly, but not furiously, crack the ice with smart firm taps. The ice should reduce to popcorn-sized pieces; this improves dilution, chilling, and appearance for "sip and stir" style drinks.

SAPPHIRE_® BARCELONA

Ingredients (Makes 4 cocktails):

6oz	BOMBAY SAPPHIRE gin
3oz	Fresh grapefruit juice
2oz	Fresh lemon juice
3oz	Simple syrup (2 parts sugar to 1 part boiling water)
8oz	Prosecco
Lemon and Grapefruit twist garnish (If available a single lozenge/column of hand-cut ice)

Method:

This drink uses a special technique called "Rolling" created at Boadas (bow-ah-dass) in Barcelona, Spain to reduce the fizz and chill the drink perfectly.

The true Boadas Roll is an elaborate affair with much showmanship; but the technique can be adapted for everyday use if you have a shaker, strainer, or small jug.

Put aside half of the prosecco for later use. Add the remaining prosecco plus all the other ingredients to a jug and fill with ice. Prepare your garnish and glasses, to be ready to serve.

Mixology Tip:

For larger parties chill glasses with ice, or keep glassware in fridge or freezer.