• 1 part Bombay Sapphire® Gin
• 2 parts cranberry juice
• 1 part orange juice

Pour ingredients in the order listed over ice in a tall glass. Stir if desired.

• 1 1⁄2 parts Bombay Sapphire® Gin
• 3⁄4 part fresh lemon juice
• 1 dash simple syrup
• 1⁄2 part crème de cassis

Build first three ingredients over ice in a rocks glass. Stir well and float crème de cassis on top. Garnish with a lemon wedge and a fresh blackberry.

• 2 parts Bombay Sapphire® Gin
• 6-7 fresh mint leaves
• 3⁄4 part fresh lime juice
• 3⁄4 part simple syrup
• 1 splash tonic water

In a tall glass, lightly muddle mint, lime juice and simple syrup. Add Bombay Sapphire® and a scoop of ice. Stir thoroughly with a long spoon. Add more ice and a splash of tonic water. Garnish with a sprig of mint.

• 1 1/2 oz. Gin
• 1 tbsp. lemon
• 6 oz. ginger ale

Pour gin and juice of lemon into an old-fashioned glass over ice cubes. Fill with Ginger Ale, stir, and serve.

• 1 1/2 oz. Gin
• 1 tsp. grenadine
• 1 tsp. light cream
• 1 whole egg white

Shake with ice and strain into a cocktail glass.

• 1 1/2 oz. Kettle Corn-infused Bombay Sapphire Gin*
• 1/2 oz. Moscato wine (sweet dessert wine)
• 3/4 oz. home-made citrus peel grenadine syrup**

Add all ingredients to a cocktail shaker with ice and shake very well. Strain into a chilled cocktail glass.
Garnish: 3 candy corns

*to make Kettle Corn-infused Bombay Sapphire: for every 750ml bottle of Bombay Sapphire, add in 1 cup kettle corn and allow to infused in an airtight container for approx. 24 hrs. Fine strain kettle corn and re-bottle. Store in fridge.

**to make grenadine syrup: for every 1 cup of POM wonderful pomegranate juice, dissolve 1 cup granulated sugar over stove top. Once dissolved, add in the skins of 1 orange and 1 lemon and simmer for 10 mins. Remove skins and chill syrup.