Add the Bombay Sapphire, Crème de Cassis and lime juice to a balloon glass and swirl well to mix.
Fill the glass with good quality cubed ice.
Top up with chilled and freshly opened Fever-Tree Ginger Beer.
Gently stir to combine, top with a gently squeezed lime wedge and finish with a fresh ginger slice.
Serve: Balloon Glass
- 50 ml Gin
- 20 ml Creme de Cassis
- 15 ml Fresh Lime Juice
- 75 ml Ginger beer
- 1 Lime
- 1 long strip Ginger