Bay Royale

Bombay Sapphire shaken with Manzanilla Dry Sherry, fresh lemon and house made bay sugar syrup, lengthened with MARTINI Prosecco and garnished with a lemon twist ad a bay leaf.

UNITS OF ALCOHOL 22

KCAL 191

ALCOHOL VOLUME 16%

COCKTAIL FLAVOUR PROFILE

Citrus Earthy Floral Pine Spicy
ingredients

Ingredients

  • 50ml Bombay Sapphire
  • 15ml Manzanilla dry sherry
  • 15ml Fresh lemon juice
  • 15ml House made bay leaf infused sugar syrup (2:1 ratio)
  • 65ml MARTINI Prosecco – chilled & freshly opened
  • 1 Lemon peel twist
  • 1 Bay leaf
glassware and barware

Glassware

  • Large tall highball glass

Method

stir creativity

Step

1

Measure & pour the lemon juice, bay sugar syrup, Manzanilla & Bombay Sapphire into a cocktail shaker

Step

2

Quickly stir together then fill with cubed ice and shake for around 8-10 seconds

Step

3

Strain into a highball glass filled with fresh cubed ice

Step

4

Carefully top up with MARTINI Prosecco then fold/stir to combine

Step

5

Garnish with a lemon peel twist spritzed over the top of the cocktail and place in along with a bay leaf

bartenders top tips

Bartender top tips

Prosecco works so well with gin – for example in a French 75 or a Tom Collins. The carbonation of prosecco is such that it adds another level of excitement to the mouthfeel as you drink.

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cocktail individual learn from the experts
cocktail individual learn from the experts