Bombay Passionate Sapphire Recipe
FOR Passionfruit YUZ, Blood Orange
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Combine and shake
Add Bombay Sapphire gin, passionfruit purée, yuzu juice, blood orange juice, simple syrup, fresh lime juice, and egg white (if using) into a cocktail shaker without ice for a dry shake. Dry-shake vigorously for 15 seconds to emulsify the egg white and build a silky texture.
- 2
Second shake with ice
Add ice (about 4–6 medium cubes) to the shaker and shake vigorously for 10–15 seconds until the shaker becomes very cold and the mixture is well chilled and slightly diluted.
- 3
Strain
Double strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove ice shards and any seeds or pulp lumps for a smooth finish.
Garnish & Serve
- 4
Float the blood orange wheel on the surface of the cocktail or gently rest it on the rim of the glass.
- 5
Spoon about 1/2 tablespoon of fresh passionfruit pulp (seeds) onto the center of the foam or into the cocktail for bright flavor and visual contrast.
- 6
Optionally finish with an edible flower or a small sprig of micro mint placed beside the orange wheel. Serve immediately.
