Bombay Sapphire x 1 litre Lemon zest x 4 lemons Caster sugar x 100g Lemon juice x 200ml Pineapple syrup x 175ml Yellow Chartreuse x 175ml Fino Sherry x 175ml Citrus bitters x 12 dashes White jasmine infusion x 500ml … Continue reading
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Bombay Sapphire Tom Collins
The first written occurrence of a Tom Collins cocktail recipe is found in the 1876 edition of Jerry Thomas’ ‘The Bartender’s Guide’, with three variations listed each for whiskey, brandy and gin. It is thought to have first been created … Continue reading
