COCKTAILS + wine, FOOD + DRINK | July 25, 2012

Blueberry and Basil Collins

blueberry basil collins
photo: Maxime Juneau for At Home with Kim Vallee

Last week was the annual Bombay Sapphire event that I like to attend. I am in love with this year formula because it enables me to get unique content. For the occasion, the new Bombay ambassador, the master mixologist Raj Nagra, made three summer cocktails that fit my own taste. Any of those could become a signature drink for my outdoor parties.

I am sharing today the easiest one of the three. It is a girlie twist on the classic Collins. I love the color! The swizzle stick looks like a piece of jewelry. I was kind of hoping that I found a set inside our gift box. To be fair, the gift box was nice and I will be proud to serve drinks in the tumbler glasses that they gave us.

Blueberry & Basil Collins recipe

  • 2 parts (60 ml) Bombay Sapphire
  • 8 Blueberries
  • 4 basil leaves
  • 1 part (30 ml) Fresh lemon juice or the Juice of one lemon
  • 1 part (30 ml) Simple syrup
  • Soda water

Glass: Highball

Method: Muddle blue berries and simple syrup. Add Bombay, basil and lemon juice. Shake with ice and strain over ice. Top with soda water and stir gently.
Garnish: Blueberries on a swizzle stick

I will try to share the two other recipes before the weekend shortly.

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