Many of us tend to reach for brown spirits like whisky or cognac as the temperatures drop, but gin lends itself equally well to winter cocktails. Mix up your drink repertoire this holiday with these seasonal cocktail recipes from Bombay Sapphire.
Bombay Sapphire gin is made from ten botanicals, through a signature distillation process known as vapour infusion, which brings out the cleanest, brightest flavours possible. Blend it into the below Winter Mule recipe for a fresh, herby cocktail that'll put you in the festive spirit, or warm up by adding Bombay Sapphire to a toasty Queen’s Toddy.
1.5 parts Rosemary-infused Bombay Sapphire
0.5 parts Benedictine
0.5 parts lime juice
3 parts Fever tree ginger beer
Garnish with a rosemary sprig
In a Collins glass, add the rosemary infused Bombay Sapphire, Benedictine and lime juice. Fill the Collins glass with ice and top with ginger beer. Stir the cocktail gently to mix and garnish before serving.
Rosemary-infused Bombay Sapphire
In a large mason jar, add 500ml Bombay Sapphire and 6 fresh rosemary sprigs. Seal the jar and keep somewhere dark and cool for 5-6 days. When possible, agitate and shake the jar once a day for maximum effect. After 5-6 days, remove the rosemary sprigs and enjoy your infusion!
1 part Bombay Sapphire
.5 parts lemon juice
.5 parts honey syrup
1 part apple cider (unfiltered juice)
3 parts Orange Pekoe tea, boiling hot
Garnish with a cinnamon stick
In a large coffee mug, add the Bombay Sapphire, lemon juice, honey syrup and apple cider. Bring the Pekoe tea to a rolling boil and slowly add it to the coffee mug. Stir the cocktail gently to mix and garnish before serving.
Sponsored by Bombay Sapphire