5th December 2017


Bombay Sapphire gin infusion

The festive season is a time for having fun with your drinks (albeit responsibly) and making great use all the festive and flavoursome herbs available. Impress your friends with this fragrant gin cocktail?

What you need:

1 litre of Bombay Sapphire gin

15g/ 4 small sprigs of Scots pine needles (check they haven’t been sprayed or treated)

½ bunch washed, fresh mint including stems

100ml St Germain or Elderflower cordial

Tonic water

Cubed ice

Cheese cloth or coffee filter

Kilner-style jar

tall Collins glass

The process:

Firstly pop approx. 8 or 9 sprigs of mint, and 2 sprigs of pine into a jar

Then add approx. 100ml of elderflower cordial

Note: quantity-wise you can add as much or as little as you want – it’s hard to get it wrong

Next add all of the gin and close the lid

Give it a good shake, before leaving in the fridge or in a cool, dark place for 2-6 hours depending on how deep you want the flavour to infuse

Then strain your infusion through cheese cloth or a coffee filter to remove the bits before serving.

To serve: Using a tall Collins glass, pour the infusion over ice, add some tonic water and garnish with mint.



Carrie Hunter