Sugar & Spice & Everything Nice
A long, vibrant, refreshing cocktail with Bombay Sapphire, cranberry juice, lemon wedges, Orgeat almond syrup, complemented with a cinnamon-sugar-edged glass.
UNITS OF ALCOHOL 1
KCAL 160
ALCOHOL VOLUME 6.50%
COCKTAIL FLAVOUR PROFILE
Ingredients
- 25ml Bombay Sapphire
- 15ml Orgeat syrup (Not suitable for people with almond nut allergies)
- 85ml eager cranberry juice
- Lemon wedges
- Cinnamon sugar
Glassware & Barware
- Large balloon glass
- Boston cocktail shaker
- Measuring device
- Serrated knife & chopping board
Method
Step
1
Wipe the juice from a lemon wedge around the edge of a balloon glass
Step
2
Roll the edge of the glass through cinnamon infused sugar to coat
Step
3
Squeeze the lemon wedge into a cocktail shaker, drop it in, then add all other ingredients & cubed ice
Step
4
Shake well then pour entire contents into the cinnamon-edged balloon glass
Step
5
Garnish with a second gently squeezed lemon wedge
Bartender top tips
If you want to really WOW your guests when making this cocktail at home, why not try flicking a pinch of cinnamon/cassia bark powder through a naked flame over the top of the cocktail for a dramatic aroma. The wonderful sparking effect is also quite cool!
