Christmas Cocktail Recipes from Bombay Sapphire

Sick of mulled wine already? Get out a bottle of gin and try these festive Bombay Sapphire cocktail recipes instead.

   

Gin & Tonic with a Festive Twist

Ingredients

• 50ml Bombay Sapphire
• 50ml Clementine Juice or Orange Juice
• 50ml Fever-Tree Tonic Water
• 2 Heaped Teaspoons of Cranberry Jelly
• Two Freshly Cut Lime Wedges
• A Few Clementine Segments

Method Mix the Bombay Sapphire, cranberry jelly and clementine juice together in a cocktail shaker, add ice and shake hard. Strain over cubed ice into a balloon glass, lightly squeeze a lime wedge and drop in. Next, using a twisted bar spoon, pour the tonic water whist stirring. Garnish with clementine segments and a lime wedge.

The Winter Phire

Ingredients (makes 10 drinks)

• 400ml Bombay Sapphire
• 400ml Martini Rosso Vermouth
• 25ml Angostura Bitters
• 75g Caster Sugar
• 20 Fresh Cherries
• The Peel of 2 Clementines
• 1 Medium Sized Cinnamon Stick 2 Star Anise
• 3 Cloves
• A Cinnamon Stick
• A Star Anise
• A Clove Studded into a Clementine Peel

Method Add the sugar to a 1 litre ‘Kilner Jar' followed by the peels and spices. Stir for a few minutes. Pour the rest of the ingredients into the jar and stir well. Close the lid and place in the fridge for at least one week, gently turning over once per day. Take the jar out of the fridge two hours before required, and place in a pan of simmering water. After roughly 20 minutes or when the liquid is 65-70°, carefully lift the jar out and stir. Ladle the liquid into the heatproof tumbler containing the garnish, making sure to add a couple of the cherries to each glass.