Esquire Sips: how to ace a classic gin and tonic with Bombay Sapphire
You know your cocktail order, but can you replicate it at home? Here, the editors of Esquire share five of their favourite summer cocktail recipes, including a quintessential gin and tonic
By Amy Campbell
WHEN SERVED AT a bar, with a perfect garnish and ice cubes frozen into stylish shapes, cocktails can come off as complicated. But save for something like a sour, the majority of your favourite cocktails are surprisingly easy to make. Take a martini for example: two ingredients, plus a lemon rind or an olive, depending on whether you like it dirty or dry. You’d also be surprised just how many you can make without a shaker. The Bond way isn’t the only way: sometimes, all your drink needs is a classy stir.
With summer officially upon us, and Christmas drinks calling from every corner of our calendars, we’ve put together a collection of the best summer cocktail recipes, so that you can impress your friends and family when entertaining at home.
While a gin and tonic isn’t the most complicated cocktail to make, there are a few things to know if you want to master the art of the most classic drink on the menu. Firstly, the gin has to be top-notch. Our go-to is Bombay Sapphire, because the versatility of its elegant, light and spicy finish makes it the perfect gin to pair with tonic. On that note, a quality tonic water will also make the world of difference, so don’t be afraid to buy something fancy in place of the supermarket stuff. Top it off with a splash of orange liquor, and you’ve got a G&T that will have people asking, ‘what’s the secret ingredient?’ Now you know. Read on for the ingredients and method.
How to make the best gin and tonic
Bombay Sapphire Gin and Tonic
Ingredients:
- 30ml Bombay Sapphire
- 20ml orange liqueur
- 90ml tonic water
- Fresh lemon
- Fresh basil
Directions:
Pour the Bombay Sapphire gin, orange liqueur and tonic water into a glass over ice; stir gently; squeeze in juice from fresh lemon slices; add unsqueezed lemon slices and basil to the glass.
See more from our Esquire Sips series:
Esquire Sips: how to make an unbeatable Hennessy highball
