Shake it up: Three summery twists on the classic G&T

Now that the sun is finally making an appearance and the evenings getting tantalisingly longer, we'll be looking for any excuse to sit out for a few after work drinks this summer.

With Dublin's first ever Gin & Tonic Festival kicking off next week, we know what our drink of choice is set to be this summer. And while we love a good G&T, we'll never say no to spicing up our drink with a few extra ingredients.

Keeping DIY cocktail making in mind, Bombay Sapphire have created a number of Bombay Twist recipes, turning the classic G&T into something really special. Here are three that'll have you dreaming of sunny evenings with friends…

Last Rasp Gin & Tonic Twist


  • 50ml Bombay Sapphire
  • 100ml Schweppes tonic water
  • 3 fresh whole raspberries
  • 3 fresh basil leaves
  • 1 fresh basil sprig


  • 3 raspberries
  • Large basil sprig


  1. Place 3 raspberries in the bottom of a Bombay Sapphire balloon glass and gently muddle.
  2. Add Bombay Sapphire and stir to mix fully, then add plenty of good quality cubed ice.
  3. Add the 3 basil leaves and top with the Schweppes tonic water.
  4. Stir once again to combine all of the flavours.
  5. Finish by garnishing the top of the drink with 2 fresh raspberries and a large flamboyant basil sprig.


Ultimate Vanilla-Blackberry Gin & Tonic Twist


  • 50ml Bombay Sapphire infused with a freshly slit vanilla pod for 24 hours
  • 75ml Schweppes tonic water
  • 25ml ginger ale
  • 1 blackberry


  • 2 lime wheels (gently squeezed)
  • 3 blackberries
  • Large sprig of basil leaves


  1. Squash a blackberry in the bottom of a chilled Bombay Sapphire balloon glass and then add the vanilla-infused Bombay Sapphire. Stir to mix.
  2. Fill 4/5ths of the glass with good quality cubed ice and stir again.
  3. Top with 75ml Schweppes tonic water and 25ml ginger ale then stir gently for a final time.
  4. Garnish with a couple of lime wheels, three blackberries and a large sprig of basil.


Quietly Confident Pink Lady Gin & Tonic Twist


  • 50ml Bombay Sapphire (infused with Pink Lady apple and cucumber peel)
  • 100ml elderflower tonic water
  • 2 lime wedges, squeezed
  • 1/2 Pink Lady apple (finely chopped)
  • 2 long cucumber peels


  • A few lime peel discs
  • Some lamb's lettuce leaves
  • Julienned Pink Lady apple and cucumber

Method for Infusion

  1. Take a bottle of Bombay Sapphire and pour out 50ml, replace with a small handful of a finely chopped Pink Lady apple and a couple of long cucumber peels.
  2. Replace the cap, shake well and place in the fridge for 24 hours to infuse.

Method for Drink

  1. Take a chilled Bombay Sapphire balloon glass and fill with good quality cubed ice.
  2. Squeeze in the juice of 2 lime wedges.
  3. Pour in the Pink Lady apple and cucumber-infused Bombay Sapphire, and stir to chill and mix.
  4. Gently pour in half a bottle of elderflower tonic water and stir briefly.
  5. Finally, carefully arrange some julienned Pink Lady apple and cucumber, a few lime peel discs and some freshly picked lamb's lettuce leaves on top for aroma.