Juniper Mule
A long, refreshing and uplifting spicy number with fragrant rooty tones. Bombay Sapphire mixes perfectly with fresh zingy lime wedges, pink peppercorns & a dash of Angostura Bitters, then lengthened with Fever-Tree ginger beer.
UNITS OF ALCOHOL 2
KCAL 184
ALCOHOL VOLUME 12%
COCKTAIL FLAVOUR PROFILE
Ingredients
- 50ml Bombay Sapphire
- 100ml Fever-Tree Ginger Beer – chilled & freshly opened
- 2 dashes Angostura bitters
- 2 lime wedges – well squeezed
- 1 pinch pink peppercorns
Glassware & Barware
- Stemless wine glass
- Long twisted bar spoon with a flat end
- Measuring device
- Serrated knife & chopping board
- Bottle opener
Method
Step
1
Add the pink peppercorns to a stemless wine glass then crush with the flat end of a bar spoon
Step
2
Squeeze the lime wedges, drop them in then add the Bombay Sapphire
Step
3
Swirl well to infuse
Step
4
Fill the glass with ice then top with the ginger beer
Step
5
Gently fold/stir to mix then add 2 dashes of Angostura bitters
Sam Carter's Top Tip
If you want to make this cocktail a bit more fancy, rather than adding the peppercorns to the glass, why not wipe the rim of the glass with a wedge of lime then roll in a mix of the peppercorns together with sugar and a little bit of salt. If a Margarita can have a salt edged glass then why not a gin cocktail glass edged with peppercorns?