Here’s the recipe created by Bombay’s Sam Carter and David Waddington:
- 50ml Bombay Sapphire
- 10 ml Orgeat syrup
- 10 ml Blue Curacao
- 15 ml freshly squeezed lime juice
- Trimmed orange peel
To make this cocktail at home measure all ingredients into a cocktail shaker with cubed ice. Shake well and fine strains into a chilled coupette glass. Garnish with a spritzed orange peel.