A gin and tonic with a twist, this pretty pink lady cocktail will go well with Christmas pud.
Serves 1
Preparation time: 5 mins
What You’ll Need:
- 50ml Bombay Sapphire (infused with Pink Lady apple and cucumber peel)
- 100ml Fever-Tree Elderflower tonic water
- 2 lime wedges, squeezed
- 1/2 Pink Lady apple (finely chopped)
- 2 long cucumber peels
to garnish:
- A few lime peel discs
- Some lamb’s lettuce leaves
- Julienned Pink Lady apple and cucumber
What To Do:
for infusion:
- Take a bottle of Bombay Sapphire and pour out 50ml, replace with a small handful of a finely chopped Pink Lady apple and a couple of long cucumber peels. Replace the cap, shake well and place in the fridge for 24 hours to infuse.
for drink:
- Take a chilled Bombay Sapphire balloon glass and fill with good quality cubed ice. Squeeze in the juice of 2 lime wedges.
- Pour in the Pink Lady apple and cucumber-infused Bombay Sapphire, and stir to chill and mix. Gently pour in half a bottle Fever-Tree Elderflower tonic water and stir briefly.
- Finally, carefully arrange some julienned of Pink Lady apple and cucumber, a few lime peel discs and some freshly picked lamb’s lettuce leaves on top for aroma.
Recipe from Bombay Sapphire, www.urbanjunkies.com
Here’s our roundup of gin cocktails for you to try should you be tempted…