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Sapphire Summer Cup cocktail

Glass type

Highball glass
Highball glass

10 ingredients

  • 0.5 oz1.5 cl15 ml0.5 oz0.5 ozTriple Sec
  • some othersome othersome othersome othersome otherMint Leaves
  • slices otherslices otherslices otherslices otherslices otherLemon
  • 2 oz6 cl60 ml2 oz2 ozGinger Ale
  • sliced othersliced othersliced othersliced othersliced otherStrawberry
  • 1 oz3 cl30 ml1 oz1 ozBombay Sapphire Gin
  • slices otherslices otherslices otherslices otherslices otherOrange
  • slices otherslices otherslices otherslices otherslices otherLime
  • 1 oz3 cl30 ml1 oz1 ozSweet Vermouth
  • slices otherslices otherslices otherslices otherslices otherCucumber
This recipe first appeared in the London Duty Free special edition Bombay Sapphire Gin, to celebrate the London 2012 Olympics. Each bottle was presented with a small pamphlet which showed a map of London (and famous sites) along with this summer recipe.

Method

Add the fruit to a glass with the alcoholic ingredients and allow to macerate for at least 30 mins to allow the flavour to infuse. Serve over a generous serving of ice and spritz with ginger ale (or lemonade - which will result in a sweeter end flavour). Dress with more strawberries, mint, cucumber and lemon and serve.
This also works really well as a jug - simply keep the proportions of the ingredients the same (1 part gin, 1 part sweet vermouth, ½ part triple sec, 2 parts ginger ale) - and up the fruit as required.

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