Royal Bombay Yacht Club Recipe
Tanqueray Gin, Hine VSOP, Osmanthus, Peach, Lemon, Mint, Nutmeg & Champagne
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Ingredients
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Cocktail Ingredients
Method
Cocktail Preparation
- 1
Prepare the Mint
In a cocktail shaker, muddle the fresh mint leaves gently to release their oils.
- 2
Add the Spirits
Add Tanqueray Gin, Hine VSOP Cognac, Osmanthus Syrup, fresh peach puree, and fresh lemon juice to the shaker.
- 3
Shake the Mixture
Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.
- 4
Strain Into Glass
Strain the mixture into a chilled champagne flute or coupe glass.
- 5
Top with Champagne
Gently top with champagne, allowing it to mix with the cocktail.
- 6
Garnish and Serve
Garnish with a sprinkle of ground nutmeg on top and a mint sprig. Serve immediately.
