Bombay Cassis



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