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Valentine 75 Recipe & Method

Ingredients:

  • 75ml (3 parts) Bombay Sapphire
  • 25ml (1 part) St-Germain Elderflower Liqueur
  • 75ml (3 parts) Frobisher’s cranberry juice
  • 150ml (6 parts) MARTINI Prosecco - well chilled & freshly opened
  • 1 orange & 1 lemon peel twist for garnish
  • Lots of great quality cubed ice

Version 1 - featuring the stirring method (makes 2 drinks)

Equipment:

  • 2 white wine glasses
  • A mixing glass, pitcher or jug. Alternatively, a Beer pint glass could be used
  • A long twisted barspoon
  • A measuring device like a bar jigger but even an egg cup holder can be used when making cocktails in ‘parts’
  • A serrated knife or ‘Y’ shaped potato peeler for peeling/cutting a strip of skin off of the citrus fruit

Method:

  • Fill two white wine glasses full of cubed ice. Set to one side to chill.
  • In a mixing glass, measure in the Bombay Sapphire, St-Germain & cranberry juice.
  • Using a long twisted barspoon, stir the 3 ingredients together to combine well.
  • Pour the cocktail equally between your two white wine glasses full of cubed ice.
  • Stir the cocktail & ice together in each glass to mix, chill and add a slight amount of water dilution.
  • Top the cocktails off with the well chilled MARTINI Prosecco. Using the bar spoon, gently fold/stir again to combine.
  • Garnish time – Spritz a lemon peel twist over the top of one cocktail then place in and do the same again with an orange peel twist to the other cocktail.
  • Enjoy trying each other’s cocktail and discover how the effects of the natural citrus oils effect the aroma and therefore the overall flavour profile of the two cocktails.

Version 2 - featuring the shaking method (makes 2 drinks)

Equipment:

  • 2 Champagne flute glasses – please pre-chill
  • A cocktail shaker & Hawthorne strainer
  • A measuring device like a bar jigger but even an egg cup holder can be used when making cocktails in ‘parts’
  • A serrated knife or ‘Y’ shaped potato peeler for peeling/cutting a strip of skin off of the citrus fruit

Method:

  • Measure the Bombay Sapphire, St-Germain & cranberry juice into a cocktail shaker.
  • Add loads of cubed ice to the top of the shaker.
  • Attach the top section securely then shake really well until well chilled. This takes around 8-10 seconds – count in your head!
  • Strain the cocktail equally between two pre-chilled Champagne flute glasses.
  • Top the cocktails off with well chilled MARTINI Prosecco. Gently fold/stir to combine.
  • Garnish with the two citrus peels. One cocktail with lemon & the other with orange. You’ll be amazed at the difference each other makes. Swap glasses to try both ways. Enjoy your cocktail experimentation!
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