Gin and Tonic With Bombay Sapphire East
What’s in your glass today? April 9th is national gin and tonic day, so why not mix one up, hit the patio and catch some of the sunshine we are currently experiencing, and quickly before it disappears! The army of the British East India Company is credited with the creation of the drink. In India malaria was a persistent problem and thankfully a Scottish doctor discovered that quinine could be used to prevent the disease. The habit was to drink in tonic water, but the bitter taste was unpleasant so they then added water, sugar, lime and gin to the drink and voila, a g and t was born!
We have a lot of favourite very locally made gins, but since Bombay Sapphire East gin was created to specifically compliment the taste of tonic and we just happen to have some handy, we’ll be toasting with something more international today. Bombay added two new botanicals, crisp Thai Lemongrass and spicy Vietnamese Black Peppercorn to this newer bottle and we actually do prefer it over the original. Here’s an easy recipe for you just in case you can’t figure it out on your own.
Bombay Sapphire East Gin & Tonic
- 1.5 parts Bombay Sapphire East Gin
- 3 parts premium tonic water
- Lime wedge
- Lemon wedge
- Lemongrass sprig (optional)
Method: Build all with cubed ice. Squeeze one lime wedge and add one lemon wedge and a sprig of lemongrass for garnish.