Bombay Sapphire cocktail recipes: Star of Bombay 75, Negroni and the perfect gin & tonic

From classic gin cocktails to popular gin mixers, Bombay Sapphire gives the perfect drink for every taste. 

Here are two recipes with the Star of Bombay, Bombay Sapphire's super-premium expression, which was launched in India in February 2018. 

Based on a secret recipe from 1761, Bombay Sapphire Gin is created by perfectly balancing a unique combination of the finest botanical ingredients sourced from around the world. 

Bombay Sapphire is at the heart of the finest gin & tonics. The brand's famous balance and versatile gin is a unique combination of 10 sustainably sourced botanicals, each personally chosen by our master of botanicals, Ivano Tonnuti perfect to inspire ‘curiously minded drinkers’.

BOMBAY SAPPHIRE AND TONIC BESPOKE 

INGREDIENTS 
50 ml Bombay Sapphire
Fruits/flowers
Flavour tonics 
Lime wedges 

GARNISH 
Edible flowers, Infused Bombay Sapphire, mint, coriander, cinnamon sticks, rosemary, lemon peel & strawberries 

EQUIPMENT 
Balloon glass
Citrus press (lemon squeezer)
Measuring device
Serrated knife and chopping board
Hawthorne and fine tea strainer 
Long twisted bar spoon 

METHOD 
1. Squeeze a lime wedge into a balloon glass, then add the Bombay Sapphire.
2. Swirl the glass to mix and infuse.
3. Fully fill the glass with cubed ice and stir to chill and mix 
4. Top with 100 ml of Fever-Tree tonic water by pouring it gently down a twisted bar spoon to retain as much effervescence as possible.
5. Gently fold/stir with a bar spoon to combine.
6. Finally garnish with the fruits, flowers etc.

* * * * * 

BOMBAY SAPPHIRE & TONIC 

INGREDIENTS 
50 ml Bombay Sapphire
100 ml Fever-Tree tonic water (chilled and freshly opened)
1 lime wedge - fully squeezed 

GARNISH 
Lime wedge

EQUIPMENT 
Balloon glass
Citrus press (lemon squeezer)
Measuring device
Serrated knife and chopping board
Hawthorne and fine tea strainer 
Long twisted bar spoon 
Bottle opener for tonic water 

METHOD 
1. Squeeze a lime wedge into a balloon glass, then add the Bombay Sapphire.
2. Swirl the glass to mix and infuse.
3. Fully fill the glass with cubed ice and stir to chill and mix 
4. Top with 100 ml of Fever-Tree tonic water by pouring it gently down a twisted bar spoon to retain as much effervescence as possible.
5. Gently fold/stir with a bar spoon to combine.

* * * * * 

STAR OF BOMBAY 75
Pine | Citrus | Floral

INGREDIENTS 
25 ml Star of Bombay
15 ml Freshly squeezed lemon juice
15 ml Homemade sugar syrup (2:1 ratio)
60 ml MARTINI Prosecco

EQUIPMENT 
Straight-sided wine glass
Serrated knife and chopping board 
Citrus press (lemon squeezer)
Measuring device 
Cocktail shaker
Hawthorne and fine tea strainer 

GARNISH 
Orange or lemon peel twist (trimmed and slit)

METHOD

1. Shake all of the ingredients (except prosecco) briefly with cubed ice for around 10 seconds.
2. Fine strain the mixture into a chilled, straight sided wine glass, including 60ml of prosecco.
3. Garnish with a trimmed orange or lemon peel twist, spritzed over the drink and placed in.
4. ENJOY RESPONSIBLY.
5. SAM CARTER’S TOP TIPS

When inviting friends and family around for summer events, we always want to ensure they all receive a tasty, consistent tipple in a timely manner, right? 

This cocktail is simply perfect for “pre-batching” for those larger groups.

Just multiply up the non-fizzy ingredients the day before your party in a sealable container and whisk them together to mix and ‘ginfuse’ fully, then keep refrigerated overnight.

When you go to serve, simply whisk again, shake what you require with ice, strain into the serving glasses and top with the prosecco then garnish. Enjoy!

SEE HOW IT’S DONE
To see Sam make 'Star 75', discover more cocktail recipes and learn about our seasonal specials, visit the official Bombay Sapphire website.

STAR OF BOMBAY NEGRONI

INGREDIENTS 
25 ml Bombay Sapphire 
25 ml MARTINI @Rosso Vermouth
25 ml MARTINI @Bitter
Orange zest
 
EQUIPMENT 
Tumbler glass
Long twisted bar spoon
Serrated knife and chopping board 
Measuring device 
 
GARNISH 
Orange zest
 
METHOD 

1. Fill a tumbler with ice 
2. Build ingredients in the glass and stir gently to mix
3. Garnish with orange zest 

 
* * * * * 

PINK PEPPER PHIZZ
 
INGREDIENTS 
50 ml Star of Bombay 
15 ml Bottle green Plump Raspberry Cordial
15 ml Pink grapefruit juice 
30 ml MARTINI Prosecco 
1 Pinch pink pepper corns 
 
EQUIPMENT 
‘Nick & Nora’ glass 
(Like a small wine glass or small compete with straight sides)
Boston cocktail shaker 
Hawthorne & fine tea strainer 
Measuring device 

METHOD 

1. Place a pinch of pink peppercorns into a Boston cocktail shaker then add the Star of Bombay, raspberry cordial & pink grapefruit juice
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
3. Fine strain into a chilled ‘Nick & Nora’ glass containing the MARTINI Prosecco