The Royal Toast

An exciting sustainable recipe for the at-home cocktail enthusiast, this drink works best with a homemade syrup/cordial which is both simple to make and delicious. Use of a whole pineapple means this serve really is zero waste, with the resulting by-products used to maximise taste.

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  • 25 ml
    Bombay Sapphire®
  • 25 ml
    Pineapple Cordial (see simple recipe below)
  • 25 ml


  • Combine all ingredients
  • Shake and strain into glass
  • Garnish with a corner of toast with jam


Top Tip – make the leftover skins into a tasty Tepache. This probiotic gut-friendly refreshment is sweet, sour and lightly effervescent.

  • Cut the top, bottom and skin off the pineapple
  • Slice the pineapple into 2-inch cuts
  • Grill the pineapple slices for 5 mins or so, turning regularly
  • Cut the cooked pineapple into chunks
  • Separately make a 1:1 sugar syrup on a low heat using 250g sugar: 250ml of water
  • Combine the hot syrup and pineapple chunks in a mason jar or sealed container
  • Leave to infuse for 24-48 hours
  • Strain the syrup through a tea strainer, Bottle the syrup and use within 3-5 days

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