Christmas Cocktail Recipes from Bombay Sapphire

Cat Byers |

Group Main-2

Sick of mulled wine already? Get out a bottle of gin and try these festive Bombay Sapphire cocktail recipes instead.


Gin & Tonic with a Festive Twist

Festive Tonic-2 Ingredients
  • 50ml Bombay Sapphire
  • 50ml Clementine Juice or Orange Juice
  • 50ml Fever-Tree Tonic Water
  • 2 Heaped Teaspoons of Cranberry Jelly
  • Two Freshly Cut Lime Wedges
  • A Few Clementine Segments
Method Mix the Bombay Sapphire, cranberry jelly and clementine juice together in a cocktail shaker, add ice and shake hard. Strain over cubed ice into a balloon glass, lightly squeeze a lime wedge and drop in. Next, using a twisted bar spoon, pour the tonic water whist stirring. Garnish with clementine segments and a lime wedge.

The Dashing Santa

Dashing Santa-2 Ingredients
  • 25ml Bombay Sapphire
  • 25ml Mandarin Juice
  • 1 Dash Martini Bitters or Campari
  • Small Dash Orange Flower Water or Rose Water Martini
  • Prosecco or Champagne to finish
  • Mandarin leaves
  • An Orange Blossom Flower
Method Shake the first four ingredients in a cocktail shaker with cubed ice. Fine strain into a chilled Champagne flute then top up with Martini Prosecco or Champagne. Fix the orange flower together with a cocktail pick and use to garnish the cocktail alongside mandarin leaves.

Christmas Cup

Christmas Cup-2 Ingredients
  • 50ml Bombay Sapphire
  • 25ml Freshly Squeezed Pink Grapefruit Juice
  • 15ml Bottlegreen Spiced Berry Cordial
  • 100ml Fever-Tree Ginger Beer
  • Pink Grapefruit Wedge
  • A Large Mint Sprig
Method Shake the first three ingredients in a cocktail shaker with cubed ice. Add the Fever-Tree Ginger Beer. Strain into an ice filled tall highball glass and garnish with the mint, grapefruit wedge and mint sprig.  

The Winter Phire

The Winter Phire-2 Ingredients (makes 10 drinks)
  • 400ml Bombay Sapphire
  • 400ml Martini Rosso Vermouth
  • 25ml Angostura Bitters
  • 75g Caster Sugar
  • 20 Fresh Cherries
  • The Peel of 2 Clementines
  • 1 Medium Sized Cinnamon Stick 2 Star Anise
  • 3 Cloves
  • A Cinnamon Stick
  • A Star Anise
  • A Clove Studded into a Clementine Peel
Method Add the sugar to a 1 litre ‘Kilner Jar' followed by the peels and spices. Stir for a few minutes. Pour the rest of the ingredients into the jar and stir well. Close the lid and place in the fridge for at least one week, gently turning over once per day. Take the jar out of the fridge two hours before required, and place in a pan of simmering water. After roughly 20 minutes or when the liquid is 65-70°, carefully lift the jar out and stir. Ladle the liquid into the heatproof tumbler containing the garnish, making sure to add a couple of the cherries to each glass.
Star of Bombay Cocktail Recipes from Bombay Sapphire
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