Spanish Riviera
Take yourself on a journey to the south of Spain & imagine yourself sipping one of these whilst sat on the beach overlooking the deep blue sea. Bombay Sapphire provides that journey with almond syrup, fresh lemon & Blue Curaçao orange liqueur, shaken & served in a ‘Nick & Nora’ glass. Not suitable for imbibers with almond nut allergies.
UNITS OF ALCOHOL 2.4
KCAL 170
ALCOHOL VOLUME 31.70%
COCKTAIL FLAVOUR PROFILE
Ingredients
- 50ml Bombay Sapphire
- 15ml Blue Curaçao orange liqueur
- 5ml Orgeat almond syrup (not suitable for imbibers with almond nut allergies)
- 2 lemon wedges
- 1 small orange peel disc
Glassware & Barware
- ‘Nick & Nora’ glass (like a small wine glass or small coupette with straight sides)
- Boston cocktail shaker
- Hawthorne & fine tea strainer
- Measuring device
- Serrated knife & chopping board
Method
Step
1
Gently squeeze the lemon wedges into a Boston cocktail shaker then add the almond syrup, Blue Curaçao & Bombay Sapphire
Step
2
Fully fill the shaker with good quality cubed ice & shake the cocktail really well for around 10 seconds or until the shaker tin is frosted & super cold
Step
3
Using a Hawthorne & fine tea strainer, fine strain the cocktail into a chilled ‘Nick & Nora’ glass
Step
4
Garnish the cocktail by spritzing a small orange peel disc over the drink & placing it in
Bartender top tips
Cocktails are all about precision – careful creation & construction is so important to achieve a finely balanced cocktail. Although this cocktail has few ingredients & a fairly simple method, it packs a big punch due to the ratios of the key ingredients. It’s just like how we manage the distillation process at the Bombay Sapphire Distillery – before reaching the distillery the botanical quantities are measured out so carefully, because if it’s wrong it will have a detrimental effect on the flavour profile of the gin. It’s always essential to take the time to create cocktails with care & attention to detail.
