Five gluten-free cocktails with Bombay Sapphire Gin 7/23/2021 – Even with a clear statement from the FDA that all distilled alcohol is gluten free, we still get a lot of questions about alcohol and cocktails. Specifically, which brands of alcohol and cocktails are gluten-free.

We especially get a lot of questions about gluten-free cocktails with Bombay Sapphire gin. Remember, unless gluten-based ingredients are added after distillation, all gin is gluten-free. These recipes can therefore also be applied to other brands of gin.

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Useful glassware and bar items:

  • Hawthorn mixing glass with strainer

  • Long twisted sea bass spoon

  • Measuring device

  • Serrated knife and cutting board

  • Bottle opener

Looking for more great gin cocktails? the Bombay Sapphire website has dozens of classic and personalized cocktails for just about any occasion. Here are five great gluten-free cocktails with Bombay Sapphire Gin:

Bombay Collins Classic

Freshly squeezed lemon juice and Bombay Sapphire sugar, served over time with ice cubes and chilled Fever-Tree sparkling water.


  • 50ml Bombay Saphir

  • 15 ml freshly squeezed lemon juice

  • 15 ml of homemade sugar syrup

  • 60ml Fever-Tree sparkling water (chilled and freshly opened)

  • 1 lemon wedge

Measure all the ingredients (except the soda) in a cocktail shaker.

Shake with ice cubes for 5 seconds, then pour all the contents into a balloon glass.

Top with chilled, freshly opened Fever-Tree sparkling water, pour into a bar spoon twisted to retain as much effervescence as possible.

Classic Bombay Sapphire & Tonic

Bombay Sapphire lengthened with Fever-Tree Tonic Water and a scent of fresh lime squeeze – bright, refreshing, uplifting and divine. The ultimate expression of this typically English classic, the “G&T”


  • 50ml Bombay Saphir

  • 100 ml of Fever-Tree tonic water

  • 1 lime wedge

Squeeze a lime wedge into a balloon glass.

Add the Bombay Sapphire then swirl the glass to mix and infuse.

Fill the glass completely with ice cubes and stir to cool and mix. Top up with 100 ml of Fever-Tree Tonic Water, pouring it gently into a twisted bar spoon to retain as much effervescence as possible.

Finally, gently fold / stir with a bar spoon to combine.

Bombay Laverstoke summer edition

Sam Carter’s signature cocktail, Bombay Sapphire Laverstoke is a happy marriage of MARTINI Rosato, Bottlegreen elderflower syrup, lime wedges, topped with Fever-Tree ginger ale. Do not miss.


  • 50ml Bombay Saphir

  • 10 ml bottle green elderflower syrup

  • 15ml Vermouth Rosato MARTINI

  • 2 lime wedges – completely squeezed

  • 75 ml Fever-Tree ginger ale (chilled and freshly opened)

  • 1 sprig of mint

  • 1 thin slice of ginger

Squeeze two freshly cut lime wedges into a clean balloon glass, then drop them.

Measure and pour in the Bottlegreen elderflower syrup, MARTINI Rosato vermouth and Bombay Sapphire. Shake well to mix.
Fill the glass completely with good quality ice cubes and stir with a bar spoon to cool.

Pour the Fever-Tree ginger ale in a twisted bar spoon (in the end of the spoon) over the ice and gently stir the cocktail at the same time. “Fold” to combine liquids.

Bombay Leggero Martini Cocktail

This new hybrid cocktail combines your choice of Bombay gin with your choice of MARTINI vermouth, your choice of flavored tonic water and your choice of citrus zest.


  • 25 ml Bombay gin of your choice

  • 25 ml of MARTINI vermouth of your choice

  • 25 ml of tonic water of your choice

  • Disc of citrus peel of your choice

  • glassware and bar

In a mixing glass filled with ice cubes, add the chosen tonic water, MARTINI & Bombay gin.

Using a bar spoon, mix all the ingredients well for 8-10 seconds.

Once cooled, mixed and diluted, strain into a chilled Nick & Nora glass.

Garnish by spraying the disc with citrus zest on top of the cocktail and place on the rim of the glass, cutting a slit halfway through the skin.

Bombay ointment

Unlike the product designed for hair, this “pomade” is a delicious marriage of pomegranate juice, Fever-Tree lemonade, red currants and Bombay Sapphire gin. The result is a refreshing concoction perfect for summer.


  • 50ml Bombay Saphir

  • 60 ml Fever-Tree lemonade

  • 6 fresh red currants

  • 40 ml pomegranate juice

  • Ice

  • 1 sprig of mint

Pour the lemonade into a Copa de Balon glass.

Bombay Sapphire shake, pomegranate juice and currants with ice cubes in a shaker.

Pour all the contents into a Copa de Balon glass containing the lemonade. Garnish with additional ice if needed.

Garnish with a sprig of awakened mint.

About Michael Brafford

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