Over the weekend, Russell and Danny Simmons hosted the 15th
At a Bombay sponsored event, of course the bar was filled with their specialty cocktails. We have the recipes so you too can serve play mixologist at home.
SAPPHIRE PEPPERED PEACH-TEA COLLINS
1½ oz. BOMBAY SAPPHIRE® Gin
¾ oz. Fresh lemon juice
½ oz. Simple syrup*
1½ oz. Peach Iced Tea
Pinch of Black pepper
Build with ice in a Collins glass. Top with Club Soda. Garnish with a Peach slice and lemon twist.
*To make your own Simple Syrup, dissolve one part sugar into one part water.
French 75
3 parts BOMBAY SAPPHIRE® Gin
2 parts fresh-squeezed lemon juice
1 part simple syrup
Top with champagne
Preparation
Shake the first three ingredients with ice and strain into a flute glass
Top with champagne and garnish with a cherry
ART Traction
3 parts BOMBAY SAPPHIRE® Gin
2 lime wedges
2 Basil leaves
0.5 part simple syrup
1 part club soda
1 part pomegranate juice
Preparation
Muddle first four ingredients in rocks glass
Add ice to top of glass
Top with club soda and pomegranate juice
Garnish with a basil leaf
Always remember to drink responsibly!