Instructions

Add the Bombay Sapphire, Crème de Cassis and lime juice to a balloon glass and swirl well to mix. Fill the glass with good quality cubed ice. Top up with chilled and freshly opened Fever-Tree Ginger Beer. Gently stir to combine, top with a gently squeezed lime wedge and finish with a fresh ginger slice.

Ingredients

• 50 ml Gin
• 20 ml Creme de Cassis
• 15 ml Fresh Lime Juice
• 75 ml Ginger beer
• 1 Lime
• 1 long strip Ginger