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Ultimate Gin Drinks

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You know how much Ron Burgundy loves scotch? That's us about gin. It's a wonderful hooch and most importantly, the Brits make the best in the world.

And to celebrate the Jubilee what better way than to sup the Queen's favourite tipple? But boring old G&T, though clearly delicious, simply won't cut it during these celebrations. We attended the Bombay Sapphire 'Ginbilee' masterclasses at The Rib Room to find out how to make gin astonishing. Here's the top five cocktails that we definitely drank responsibly.

The Last Rasp

Ingredients: 50ml Bombay Sapphire, 100ml Fever-Tree Tonic Water, 3 fresh whole raspberries + 2 for garnish, 3 fresh basil leaves

Glassware: Tall Glass Garnish: 1 straw, 2 raspberries and a large basil sprig

Method: Place 3 raspberries in the bottom of a clean tall glass and gently muddle. Add the Bombay Sapphire and stir to mix fully then add plenty of cubed ice. Add the 3 basil leaves and top with the Fever-Tree Tonic water. Stir once again to combine all of the flavours. Finish by garnishing the top of the drink with a straw, 2 fresh raspberries and a large flamboyant basil sprig.

Orange Blossom

Ingredients: 50ml Bombay Sapphire, 100ml Fever-Tree Lemon Tonic Water, 10ml Orange Blossom Honey

Glassware: Tall Glass Garnish: 1 straw, 1 very long orange peel twist spritzed over theglass for aroma, orange blossom flowers in the drink for garnish

Method: Drizzle the honey into the bottom of a clean tall glass and add the Bombay Sapphire. Stir to mix fully then add plenty of cubed ice. Top with the Fever-Tree Lemon Tonic water and stir to combine. Finish by spritzing the orange peel over the top and sides of the glass then feed the peel into the glass around the ice creating an imaginative spiral effect.

Souchong Fizz

Ingredients: 50ml Bombay Sapphire, 15ml Lapsang Souchong tea syrup*, Squeeze fresh lemon juice (approx.15ml), 100ml Fever-Tree Tonic Water

Glassware: Tall Glass (optional - China tea cup) Garnish: 1 straw, 2 lemon disc slices cut to the middle then bent out in two halves

Method: Pour the syrup, lemon juice and Bombay Sapphire into the bottom of a clean tall glass. Stir to mix. Fully fill the glass with cubed ice then top with the Fever-Tree Tonic Water. Stir for a final time. Garnish with a straw and the 2 lemon slices. Serve. *To make the Lapsang Souchong tea syrup - brew 500ml of boiling water with 2 Lapsang Souchong tea bags (approx. 12g fresh loose tea) for 5 minutes. Take out bags and add 500g of fine caster sugar. Stir till the sugar is dissolved then leave to cool. Pour into a sterilised container and keep in the fridge for up to ten weeks.

Diamond Rose

Ingredients: 50ml Bombay Sapphire, 100ml Fever-Tree Tonic Water, Dash to taste Rose Flower Water *, 5-6 medium sized mint leaves (clapped to release aroma), Rose Flower Water diamond ice cubes with a mint leaf suspended in the middle*

Glassware: Tall Glass Garnish: 1 straw, 1 large lemon wedge and a large flourish of fresh mint leaf sprigs

Method: Pour the Bombay Sapphire and Rose Flower Water into the bottom of a clean tall glass. Stir to mix. Fully fill the glass with cubed ice (or Rose Flower Water diamond ice cubes*) and the clapped mint leaves and stir well. Do not muddle, break down or bruise the mint. Top up with the Fever-Tree Tonic Water and stir for a final time. Garnish with a straw, the lemon wedge and a large flourish of mint sprigs for the aroma. Serve. *To make the Rose Flower Water diamond ice cubes - take your clean diamond shaped ice cube tray (you can use other shapes if you wish!), place a clapped mint leaf into each segment. Fill with Rose Flower Water and place in the freezer for around 9-10 hours to freeze depending on your machine.

Zesty Surprise

Ingredients: 50ml Bombay Sapphire, 15ml Vanilla sugar syrup*, 10 fresh grapefruit segments, 100ml Fever-Tree Tonic Water

Glassware: Tall Glass Garnish: 1 straw, small triangular grapefruit segments, 1 vanilla pod as stirrer

Method: Pour the syrup and Bombay Sapphire into the bottom of a clean tall glass. Stir to mix. Add the grapefruit segments. Fully fill the glass with cubed ice then top with the Fever-Tree Tonic Water. Stir for a final time to combine. Garnish with a straw and a vanilla pod. Serve. *To make the vanilla sugar syrup - brew 250ml of boiling water with 3 slit vanilla pods for 20 minutes. Add 500g of fine caster sugar. Stir till the sugar is dissolved then leave to cool. Take out the vanilla pod. Pour into a sterilised container and keep in the fridge for up to ten weeks.

To reserve a place on the ‘Ginbilee’ masterclass people would need to email reservations@theribroom.co.uk. Each of the G&T infusions will be on offer on The Rib Room bar menu from 7 May until 8 June.

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