November 26, 2013 - 18:07 GMT hellomagazine.com Gin and tonic cocktail recipe from Bombay Sapphire: Holly Fulton's Quietly Confident Pink Lady Gin and Tonic Twist GALLERY 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 peelsGarnish A few lime peel discs Some lambs lettuce leaves Julienned Pink Lady apple and cucumberMethod 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
