Cocktail of the week

We’re going eco-conscious today with our cocktail of the week – with a bit of help from Bombay Sapphire. The brand (which takes sustainability pretty seriously) is owned by Bacardi, which is encouraging customers to think about how they could enjoy cocktails in a more eco-conscious way. This could be from the brand of spirit they choose to the amount of waste involved in pulling the drink together. Today’s cocktail, the Royal Toast, is a great project for at-home cocktail enthusiasts; it uses an ENTIRE pineapple – yes, skin and all – to whip up a delicious fruity syrup to accompany the gin.

Royal Toast


  • 25ml Bombay Sapphire Gin
  • 25ml pineapple cordial
  • 25ml Martini Fiero vermouth


To make the pineapple cordial:

  • Cut the bottom, top and skin off a pineapple and slice it into 2-inch slices. Grill the pineapple for around five minutes, turning regularly, then cut into chunks.
  • Separately, make a 1:1 sugar syrup by combining 250ml water and 250g sugar on a low heat.
  • Combine the sugar syrup and pineapple chunks in a mason jar or similar sealed container and leave to infuse for 24 to 48 hours. Strain the syrup through a tea strainer and bottle it. (It will keep for three to five days.)

To build the cocktail, combine all the ingredients, shake and strain into a glass. Garnish with a corner of toast and jam.

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