Having just enjoyed the first peaches of the season in Italy we’re rather impressed with this little libation from Bombay Sapphire.
Bombay Sapphire Peach and Elderflower Collins
- 50ml Bombay Sapphire
- 25ml freshly squeezed lemon juice (approx. the juice of half a lemon)
- 15ml Elderflower cordial (a Bombay Sapphire bottle cap is perfect for measuring this out)
- One third of a fresh white peach, diced or 20ml of good quality white peach puree
- 50ml Soda water
Method – Muddle the diced white peach in the bottom of a clean highball glass. Add the fresh lemon juice, elderflower cordial and Bombay Sapphire. Stir well. Add plenty of cubed ice. Stir again. Top with soda water then stir for a final time to chill and combine all of the ingredients. Garnish with a clear straw and a wedge of white peach.
