Get into the party spirit and celebrate with these new winter cocktails from Bombay Sapphire. From the sumptuous Spiced Apple Tea to the stylish Festive 75, there is the perfect gin tipple for every Christmas party
Every at the centre of a soiree, Bombay Sapphire is here to get you party-ready for this season of greetings. From a festive special to a seasonal riff on the G&T, there are winter cocktails for every palate.
Winter cocktails to make at home
BOMBAY SAPPHIRE Spiced Apple Tea
Ingredients
- 50ml BOMBAY SAPPHIRE
- 15ml Martini Bianco
- 20ml fresh lemon juice
- 3 thin slices of apple
- 1 cinnamon stick; 3 cloves; 3 cardamom pods (broken); ¼ vanilla bean
- 1 black tea bag
- 15ml honey
- 150ml water
- 50ml unfiltered/cloudy apple juice
Method:
- Add water, honey and apple to a pot and heat
- Add spices and tea bag when hot and allow to simmer for 5 minutes
- Remove tea bag and add apple juice. Strain.
- Add BOMBAY SAPPHIRE, Martini Rosso and fresh lemon juice and stir before serving.
- Serve in a large teacup
- Garnish: Orange zest, apple slices and nutmeg sprinkle
BOMBAY SAPPHIRE Festive 75
Ingredients
- 25ml STAR OF BOMBAY
- 15ml simple syrup 1:1
- 20ml fresh lemon juice
- 75ml Champagne
Method:
- Combine STAR OF BOMBAY, syrup and lemon juice to a cocktail shaker
- Shake and strain all ingredients
- Pour shaken liquid into a frozen champagne flute and add chilled champagne
- Garnish: Star Anise
BOMBAY SAPPHIRE ‘Gin & It’
Ingredients
- 50ml BOMBAY SAPPHIRE
- 25ml Martini Rosso
- 100ml tonic water
- Garnish with an orange and lemon slice, as well as star anise
Method:
- Fill a balloon glass with cubed ice in order to cool it, and keep the liquid as cold as possible
- Build the drink over the ice, start by adding BOMBAY SAPPHIRE, followed by Martini Rosso, and then gently add tonic into glass
- Garnish with an orange and lemon slice, as well as Star Anise
BOMBAY SAPPHIRE Pear & Ginger
Ingredients
- 50ml BOMBAY SAPPHIRE
- 15ml pear juice
- ¼ fresh lime squeeze
- 100ml tonic water
- Garnish with ginger slice, lime wedge and sage leaf
Method:
- Fill a balloon glass with cubed ice in order to cool it, and keep the liquid as cold as possible
- Build the drink over the ice, start by adding BOMBAY SAPPHIRE, followed by the pear juice and squeeze fresh lime, stir with a cocktail stirrer
- Add tonic gently into glass
- Garnish with a slice of ginger, lime wedge and sage leaf
BOMBAY SAPPHIRE Cinnamon & Lemon
Ingredients
- 50ml BOMBAY SAPPHIRE
- 100ml Tonic water
- 1 Charred cinnamon stick
- Peel of 1 whole lemon
Method:
- Fill a balloon glass with cubed ice in order to cool it, and keep the liquid as cold as possible
- Build the drink over the ice, start by adding BOMBAY SAPPHIRE and add tonic gently into a glass.
- Garnish with a whole lemon peel and charred warm cinnamon stick for aroma
