he essential oils of the herbs highlight the almond and citrus botanicals in the Bombay Sapphire, both on the nose and finish. In a word, elegant.

i Part Bombay Sapphire
1 dash of sugar syrup
1 squeeze of lemon
2 basil leaves, 3 mint leaves and 3 coriander leaves
Garnish with torn basil leaves.

Basil leaves

Select 3 leaves of basil, 3 leaves of mint and 3 leaves of coriander and place into the base of a cocktail shaker. Add a dash of sugar syrup and a squeeze of lemon then, muddle the mixture.

Add 75ml of Bombay Sapphire and fill the shaker with cubed ice. Stir until the mixture is sufficiently chilled then 'double strain' into a shallow martini glass using a tea strainer to remove any residual herbs. Garnish with torn basil leaves.