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Holly Fulton's Pink Lady gin and tonic twist

26 NOVEMBER 2013
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Ingredients

50ml Bombay Sapphire (infused with Pink Lady apple and cucumber peel)
100ml Fever-Tree Elderflower tonic water
2 lime wedges, squeezed
1/2 Pink Lady apple (finely chopped)
2 long cucumber peels

Garnish
A few lime peel discs
Some lambs lettuce leaves
Julienned Pink Lady apple and cucumber

Method for infusion

Take a bottle of Bombay Sapphire and pour out 50mls, replace with a small handful of finely chopped Pink Lady apples and a couple of long cucumber peels. Replace the cap, shake well and place in the fridge for 24 hours to infuse.

Method for drink

Take a chilled Bombay Sapphire balloon glass and fill with good quality cubed ice. Squeeze in the juice of 2 lime wedges. Pour in the Pink Lady apple and cucumber-infused Bombay Sapphire, and stir to chill and mix. Gently pour in half a bottle Fever-Tree Elderflower tonic water and stir briefly. Finally, carefully arrange some julienne of Pink Lady apple and cucumber, a few lime peel discs and some freshly picked lambs lettuce leaves on top for aroma.

Bombay Sapphire's Ultimate Gin and Tonic project, featuring ten sophisticated G&T recipes, launched on 26 November

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