G&Pea
Vegetables are the new fruit when it comes to gin & tonic garnishing. Bombay Sapphire mixes perfectly with St Germain Elderflower Liqueur & Fever-Tree Elderflower Tonic which is then infused in the glass with garden peas & watercress.
UNITS OF ALCOHOL 1.2
KCAL 105
ALCOHOL VOLUME 8%
COCKTAIL FLAVOUR PROFILE
Ingredients
- 25ml Bombay Sapphire
- 10ml St Germain Elderflower Liqueur
- 100ml Fever-Tree Elderflower Tonic (chilled & freshly opened)
- 1 heaped tablespoon of frozen garden peas
- 3 large watercress sprigs
Glassware & Barware
- Large balloon or Burgundy red wine glass
- Tablespoon
- Measuring device
- Bottle opener for the tonic water
Method
Step
1
Add the frozen peas & 2 sprigs of watercress to a balloon glass
Step
2
Pour in the Bombay Sapphire & the elderflower liqueur
Step
3
Swirl well to infuse
Step
4
Fill the glass with cubed ice then top with elderflower tonic
STEP
5
Gently fold/stir to mix then garnish with the third sprig of watercress
Bartender top tips
Watercress works really well with Bombay Sapphire because it amplifies the gentle spicy tones of our gin, but don’t let this limit you. Why not try adding rocket salad, micro cress, long peels of carrot, even thinly sliced yellow, orange or red pepper make an amazing, colourful flavour combination.
