Here’s the recipe created by Bombay’s Sam Carter and David Waddington:

• 50ml Bombay Sapphire
• 10 ml Orgeat syrup
• 10 ml Blue Curacao
• 15 ml freshly squeezed lime juice
• Trimmed orange peel

To make this cocktail at home measure all ingredients into a cocktail shaker with cubed ice. Shake well and fine strains into a chilled coupette glass. Garnish with a spritzed orange peel.