Bombay Saphire Recipe

Prepare and dry shake

If using egg white, add 2 oz gin, 0.75 oz fresh lime juice, 0.5 oz simple syrup, 0.25 oz blue curaçao and 0.5 egg white to a cocktail shaker. Dry shake (no ice) vigorously for 20 seconds to emulsify and create froth.

Wet shake

Open the shaker and add a generous handful of ice (about 1 cup). Seal and shake hard for 12–15 seconds until the shaker is very cold to the touch and the outside is frosty.

Strain

Double-strain the contents into a chilled coupe or Martini glass using a Hawthorne and fine mesh strainer to remove ice shards and ensure a smooth texture.

Finish

Dash 2 dashes of Angostura bitters on top of the foam (if egg white used) and, using a toothpick, lightly drag to create a small design if you like. If not using egg white, stir the bitters into the drink gently.

Garnish with a lime wheel on the rim and optional lemon twist or edible flower floated on the foam or placed beside the lime. Serve immediately while cold.