Fire & Ice
Bombay Sapphire & Angels Envy Bourbon mixed with MARTINI Fiero & Edmond Briottet Crème de Cacao Blanc before being lengthened with eager cranberry juice & Fever-Tree Refreshingly Light Ginger Beer & dusted with cinnamon sugar.
UNITS OF ALCOHOL 1.9
KCAL 152
ALCOHOL VOLUME 12%
COCKTAIL FLAVOUR PROFILE
Ingredients
- 25ml Bombay Sapphire
- 10ml Angels Envy Bourbon
- 10ml MARTINI Fiero
- 10ml Edmond Briottet Crème de Cacao Blanc
- 35ml eager cranberry juice
- 40ml Fever-Tree Refreshingly Light Ginger Beer – chilled & freshly opened
- A light dusting of cinnamon
Glassware & Barware
- Stemless wine glass
- Boston cocktail shaker
- Measuring device
- Bottle opener
Method
Step
1
Shake all ingredients apart from the ginger beer in a cocktail shaker with cubed ice
Step
2
Add the ginger beer then pour the entire contents into a stemless wine glass
Step
3
Garnish with a light dusting of cinnamon sugar sprinkled over the top
Bartender top tips
There are many different ways of making cocktails: stirring, blending, building, throwing, layering and of course the most famous – shaking! Traditionally you may well shake a cocktail with ice and then strain it over fresh cubed ice, therefore throwing away the first lot of ice. In Helen’s drink, I decided to give the ice machine at work a break and use half the amount of ice. This is achieved by using the shaken ice in the final drink. As an ecological output, it means that over time the ice machine is using less water, less electricity and requires less regular service intervals too!
