Pressé & Tonic
Bombay Sapphire Citron Pressé with Fever-Tree Tonic Water, garnished with a lemon wedge.
UNITS OF ALCOHOL 1.875
KCAL 154.6
ALCOHOL VOLUME 11%
COCKTAIL FLAVOUR PROFILE
Citrus
Earthy
Floral
Pine
Spicy
Ingredients
- 50ml Bombay Sapphire Citron Pressé
- 100ml Fever-Tree Tonic Water – chilled & freshly opened
- 1x lemon wedge – freshly squeezed
Glassware
- Large gin balloon glass or highball glass
Method
Step
1
Fill a balloon glass full of cubed ice
Step
2
Measure & pour in the Bombay Sapphire Citron Pressé
Step
3
Carefully add the tonic water then fold/stir to combine
Step
4
Garnish with a lemon wedge squeezed over the top of the cocktail and placed in or a lemon wedge.
Bartender top tips
If you’re only making 1 or 2 of these at a time and can’t stand the thought of wasting the rest of the lemon from the garnish, chop up the whole lemon into 8 wedges and freeze the ones you don’t use in a container so they’re ready to use for next time.
