Orange & Peppercorn Twist | A step-by-step guide to creating a twist on a classic gin and tonic | 50ml Bombay Sapphire | Wedge of fresh orange | 3 Cracks of peppercorn | 100ml Premium tonic water | Orange peel to garnish
Pear & Fennel Seeds: Brown the fennel seeds lightly over low heat. Divide pear into eight pieces and put them in your glass along with the fennel seeds. Fill glass with ice cubes, add Bombay Sapphire, and top off with tonic water.
Ingredients: 50ml Bombay Sapphire 6 mint leaves 25ml lime cordial 100ml premium tonic water Lime wedge and mint sprig for garnish Method: Pour the Bombay Sapphire and lime cordial into a balloon glass. Add the mint leaves and fill with ice. Top with premium tonic water. Garnish with a lemon wedge and mint sprig.