Star Of The Show
Star of Bombay shaken with lemon juice, peppermint tea sugar syrup, cranberry juice drink, Angostura orange bitters & raspberries, garnished with a lemon peel twist
UNITS OF ALCOHOL 2.4
KCAL 131
ALCOHOL VOLUME 17%
COCKTAIL FLAVOUR PROFILE
Ingredients
- 50ml Star of Bombay
- 15ml freshly squeezed lemon juice
- 15ml peppermint tea sugar syrup
- 35ml eager Cranberry juice drink
- 1 dash Angostura orange bitters
- 3 fresh raspberries
- 1 lemon peel twist
Glassware & Barware
- Nick & Nora – chilled or frozen
- Cocktail shaker
- Hawthorne & fine strainers
- Muddler
- Citrus press
- Measuring device
- Y-shaped peeler
- Serrated knife & chopping board
Method
Step
1
Muddle the raspberries in a cocktail shaker then add all the other ingredients, Add ice then shake well for around 10 seconds or until the shaker tin is frosted & cold
Step
2
Fine strain into a chilled Nick & Nora glass
Step
3
Garnish with the trimmed and spritzed lemon peel twist
Charlotte's Top Tip
Charlotte loves different teas but peppermint is her chosen one for the summer. She suggests trying this cocktail using your favourite tea in the syrup – perhaps chai tea or Earl Grey.
Whichever tea you chose, to make the tea syrup, add 1 tea bag to 100ml (or 1 part) of just boiling water, steep for 4 minutes then gently squeeze and remove. Add 200g (or 2 parts) sugar & gently stir until dissolved before putting it in a sterilised bottle and refridgerating. You can make this in larger quantities, just make sure you use 2 part sugar to 1 part water. The syrup will keep in the fridge for up to 6 weeks but if you add a splash of Bombay Sapphire to it, (15-20ml) it will last a lot longer as the alcohol will help to preserve it.
