Longer evenings, warmer nights, spring is a time for renewal, celebration and of course, enjoying as many chocolate eggs as humanly possible. And make sure your drinks cabinet/shelf is stocked with a bottle of Bombay so you can knock out these springtime serves:

Sunset Buck

Bombay Sapphire Sunset with Fever-Tree Ginger Ale, garnished with fresh lime and ginger.

Flavour Notes: Earthy and spicy

Glassware: Large gin balloon glass


– 50ml Bombay Sapphire Sunset

– 100ml Fever-Tree Ginger Ale – chilled and freshly opened

– 1 lime wedge – squeezed then discarded

– 1 ginger root slice


Fill a balloon glass full of cubed ice. Place in a ginger root slice then squeeze in a lime wedge but then discard it. Measure and pour in the Bombay Sapphire Sunset. Carefully add the ginger ale then fold/ stir to combine.

Bramble Bramble

Bombay Bramble with fresh lemon wedges and house-made sugar syrup, garnished with berries.

Flavour Notes: Citrus and earthy

Glassware: Large tumbler/ rocks glass


– 50ml Bombay Bramble

– 25ml freshly squeezed lemon juice

– 15ml house-made sugar syrup (2:1 ratio)

– 1 lemon wedge

– 2 fresh raspberries


Measure and pour the lemon juice, sugar syrup and Bombay Bramble into a rocks glass. Stir to mix then fill glass full of cubed ice and stir again for the extra dilution. Garnish with a lemon wedge and 2 fresh raspberries.

Star 75

Bombay’s expression of the wartime classic cocktail – the ‘French 75’. Star of Bombay is combined with freshly squeezed tangy lemon juice, balanced with sweet sugar syrup, then lengthened with MARTINI Prosecco.

Flavour Notes: Citrus, floral and pine

Glassware: Straight-sided wine glass


– 25ml Star of Bombay

– 15ml freshly squeezed lemon juice

– 15ml homemade sugar syrup

– 60ml MARTINI Prosecco (chilled & freshly opened)

– 1 lemon or orange peel twist


Shake all of the ingredients (except Prosecco) briefly with cubed ice for around 10 seconds. Fine strain the mixture into a chilled, straight-sided wine glass including 60ml of Prosecco.

Rosé Spritz

An inspiring and delicious rift on the classic ‘Gin & IT’ cocktail combining Bombay Sapphire, MARTINI Rosato Vermouth and an orange wedge, bound together with Fever-Tree Elderflower Tonic to provide effervescence & sparkle.

Flavour Notes: Citrus, floral and pine

Glassware: Large balloon gin glass


– 50ml Bombay Sapphire

– 25ml MARTINI Rosato Vermouth

– 100ml Fever-Tree Elderflower Tonic – chilled and freshly opened

– 1 orange wedge – halved


Gently squeeze the orange wedges into a balloon glass then add the MARTINI Rosato & Bombay Sapphire, swirl well to mix. Fill the glass with ice, stir to chill & mix. Top with the elderflower tonic, and gently fold/stir with a bar spoon to combine.