Celebrate the Diamond Jubilee with Bombay Sapphire’s special Ginbilee G&T Infusions, invented by five Brits known for their creativity, each of whom has devised their own take on the classic G&T using Bombay Sapphire and Fever Tree tonic.

David Carter, internationally acclaimed interior designer and owner of the boutique East London hotel 40 Winks, has created The Last Rasp, a raspberry and basil infusion; Fiona Leahy, creative event designer and producer’s Diamond Rose includes roseflower water and mint; Robbie Honey, globally sought-after florist, uses orange blossom honey in his Orange Blossom refresher; Anna Bullus, award-winning product designer’s Souchong Fizz mixes it up with Lapsang Souchong tea syrup; and Rhea Thierstein, renowned art director, set designer and prop stylist, has created a Zesty Surprise using grapefruit and vanilla sugar syrup which, when blended together, goes through a process of transmogrification to create a new unique flavor – of chocolate.

Gin is reportedly one of Her Majesty’s favourite tipples and Bombay Sapphire her favourite gin, as we know when we met her, in her Twitter guise as @Queen_UK, at the launch of her book Gin O’Clock. We feel sure she will indulge in these cocktails, available at selected bars around the country or mixed at home, during the Diamond Jubilee celebrations:

David Carterʼs Bombay Sapphire The Last Rasp

Ingredients

50ml Bombay Sapphire

100ml Fever-Tree Tonic Water

3 fresh whole raspberries + 2 for garnish

3 fresh basil leaves

Glassware: Tall Glass

Ice: Good quality cubed

Garnish: 1 straw, 2 raspberries and a large basil sprig

Method

  1. Place three raspberries in the bottom of a tall glass and gently muddle
  2. Add the Bombay Sapphire and stir to mix fully then
  3. Add plenty of cubed ice
  4. Add the three basil leaves
  5. Top with the Fever-Tree Tonic water
  6. Stir again to combine all the flavours
  7. Finish by garnishing the top of the drink with a straw, two fresh raspberries and a large flamboyant basil sprig.

Robbie Honeyʼs Bombay Sapphire Orange Blossom

Ingredients

50ml Bombay Sapphire

100ml Fever-Tree Lemon Tonic Water

10ml Orange Blossom Honey

Glassware: Tall Glass

Ice: Good quality cubed

Garnish: 1 straw, 1 very long orange peel twist, orange blossom flowers

Method

  1. Drizzle the honey into the bottom of a tall glass
  2. Add the Bombay Sapphire.
  3. Stir to mix fully then
  4. Add plenty of cubed ice.
  5. Top with the Fever-Tree Lemon Tonic water and stir to combine.
  6. Finish by spritzing the orange peel over the top and sides of the glass for aroma then feed the peel into the glass around the ice creating an imaginative spiral effect and an orange blossom flower.

Anna Bullusʼ Bombay Sapphire Souchong Fizz

Ingredients

50ml Bombay Sapphire

15ml Lapsang Souchong tea syrup*

Squeeze fresh lemon juice (approx. 15ml)

100ml Fever-Tree Tonic Water

Glassware:

Tall Glass (optional – China tea cup)

Ice: Good quality cubed

Garnish: 1 straw, 2 lemon disc slices cut to the middle then bent out in two halves

Method

  1. Pour the syrup, lemon juice and Bombay Sapphire into the bottom of a tall glass
  2. Stir to mix
  3. Fully fill the glass with cubed ice then
  4. Top with the Fever-Tree Tonic Water
  5. Stir for a final time.
  6. Garnish with a straw and the two lemon slices.
  7. Serve.

*To make the Lapsang Souchong tea syrup – brew 500ml of boiling water with two Lapsang Souchong tea bags (approx. 12g fresh loose tea) for five minutes. Take out the tea bags and add 500g of fine caster sugar. Stir until the sugar is dissolved then leave to cool. Pour into a sterilised container and keep in the fridge for up to 10 weeks.

Fiona Leahyʼs Bombay Sapphire Diamond Rose

Ingredients

50ml Bombay Sapphire

100ml Fever-Tree Tonic Water

Dash to taste Rose Flower Water*

5-6 medium sized mint leaves (clapped to release their aroma)

Rose Flower Water diamond ice cubes with a mint leaf suspended in the middle*

Glassware: Tall Glass

Ice: Good quality cubed

Garnish: 1 straw, 1 large lemon wedge and a large flourish of fresh mint leaf sprigs

Method

  1. Pour the Bombay Sapphire and Rose Flower Water into the bottom of a tall glass.
  2. Stir to mix.
  3. Fully fill the glass with cubed ice (or Rose Flower Water diamond ice cubes*) and the clapped mint leaves
  4. Stir well but do not muddle, break down or bruise the mint
  5. Top up with the Fever-Tree Tonic Water
  6. Stir for a final time.
  7. Garnish with a straw, the lemon wedge and a large flourish of mint sprigs for the aroma. Serve.

*To make the Rose Flower Water diamond ice cubes – take your diamond shaped ice cube tray (you can use other shapes if you wish!), place a clapped mint leaf into each segment. Fill with Rose Flower Water and place in the freezer for around 9-10 hours to freeze depending on your machine.

Rhea Thiersteinʼs Bombay Sapphire Zesty Surprise

Ingredients

50ml Bombay Sapphire

15ml Vanilla sugar syrup*

10 fresh grapefruit segments

100ml Fever-Tree Tonic Water

Glassware: Tall Glass

Ice: Good quality cubed

Garnish: 1 straw, small triangular grapefruit segments, 1 vanilla pod as stirrer

Method

  1. Pour the syrup and Bombay Sapphire into the bottom of a tall glass
  2. Stir to mix
  3. Add the grapefruit segments
  4. Fully fill the glass with cubed ice then
  5. top with the Fever-Tree Tonic Water.
  6. Stir for a final time to combine.
  7. Garnish with a straw and a vanilla pod.
  8. Serve.

*To make the vanilla sugar syrup – brew 250ml of boiling water with three slit vanilla pods for 20 minutes. Add 500g of fine caster sugar. Stir until the sugar is dissolved then leave to cool. Take out the vanilla pod. Pour into a sterilised container and keep in the fridge for up to ten weeks.

By Recipes