He describes it as a “bright, fresh, well balanced, citrusy, spicy, floral refreshing tipple worthy of any celebration” and we have to say we agree. It’s a great balance of flavours complementing the 10 botanicals found in Bombay Sapphire (learn what they are here) and we love the refreshing spiciness of the ginger. This will definitely serve us well as an alternative to Pimm’s when the sun is out.
What we especially like is that there are seasonal variations to the recipe, using different fruits and vermouths, so you can adjust the flavours of the drink according to the time of year you’re drinking it. Now if that isn’t forward planning, we don’t know what is! Here we bring you the Spring version. Subscribe to the blog for the Summer, Autumn and Winter variations, which we’ll post when the seasons change!
50ml Bombay Sapphire Gin (Use 25ml if you prefer)
15ml Martini Bianco
10ml Bottlegreen Elderflower Cordial
100ml Fever Tree Ginger Ale
lime wedges, fresh ginger and a sprig of mint to garnish
Pour the gin, martini and cordial into a large glass and swill around to mix.
Squeeze in a lime wedge and drop the wedge in the glass, giving it another swill round.
Add loads of ice and give it a stir to chill all the ingredients.
Delicately pour in the ginger ale and gently stir to combine all the ingredients.
Take your sprig of mint and give it a soft slap to release the essential oils and the aroma.
Garnish the drink with another lime wedge, two slices of ginger and the mint.