Recipes
Stir, sip and savour some delicious cocktails, complete with a Bengal Bay twist.
Discover classic favourites along with our selections from the bar, and try something new every time you pop open a bottle!
Espresso Tonic
Serves1
A saviour on those hot and long work days.
Enjoyed with
An avocado on toast or a simple grilled cheese sandwich.
Ingredients
- Double shot (60ml) of espresso
- 10ml Triple sec or sugar syrup
- 120ml Bengal Bay Indian tonic water
- Ice cubes
Method
- Prepare a double espresso and leave to cool.
- Fill up a glass (600 ml) with ice cubes.
- Add the cold shot of espresso along with Triple sec or sugar syrup.
- Top up with Bengal Bay Indian tonic water.
Classic Gin & Tonic
Serves1
Can’t go wrong with a classic. Perfect for any occasion!
Enjoyed with
A friend.
Ingredients
- 50ml gin
- Bengal Bay Indian tonic water (as per taste)
- 2 mint sprigs/ slice of cucumber/
- 4 crushed peppercorns (Optional for garnish)
Method
- Fill a glass with ice and add your choice of gin.
- Then pour in the Bengal Bay Indian tonic water.
- Gently stir and finish with your preferred garnish.
Whiskey Ginger Tonic
Serves2
A little ‘date-night–in’ special.
Enjoyed with
Classics like an Aglio e Olio or Spaghetti Carbonara.
Ingredients
- 50ml whiskey
- 10ml white Port
- 120ml orange juice
- 6 slices of peeled ginger
- 1 bottle Bengal Bay Indian tonic water
- 4 slices of oranges
Method
- Add ginger and two orange slices to your cocktail shaker. Muddle until fragrant.
- Add in whiskey, port, and orange juice. Add ice to above the level of the liquid. Shake for 5 seconds.
- Strain into two glasses filled with ice. Top with Bengal Bay Indian tonic water.
- Garnish with the remaining orange slices.
Bourbon Lemon Tonic
Serves1
When summertime means refreshing your spirits in more ways than one.
Enjoyed with
Salty cheese, savoury crackers and maybe some cold cuts!
Ingredients
- 50ml Bourbon
- Bengal Bay Indian tonic water (as per taste)
- 1 lemon wedge
Method
- Fill a tall glass with ice and pour your Bourbon.
- Top it off with some Bengal Bay Indian tonic water.
- Garnish with a lemon wedge.
Rosemary Lemon Gin & Tonic
Serves2
Best experienced on a balmy Sunday night, at your favourite spot.
Enjoyed with
Our cocktail playlist on Spotify
Ingredients
- 100ml gin
- 4 sprigs of fresh rosemary
- 1 lemon
- Ice
- Bengal Bay Indian tonic water (as per taste)
Method
- Pour the gin, ice, a long strip of lemon zest and 2 of the rosemary sprigs into a cocktail shaker or jug.
- Shake or muddle the gin to release the oils from the lemon and rosemary.
- Strain the infused gin into cocktail glass of your choice.
- Top up with some chilled Bengal Bay Indian tonic water.
- Add a new strip of zest and a fresh rosemary sprig to garnish.
Spicy Grapefruit Gin & Tonic
Serves2
It’s not a party till you add some spice to it! We also recommend tuning into some Spanish beats to accompany you at the bar.
Enjoyed with
Paella and stewed black bean curry.
Ingredients
- 4 grapefruit peel strips plus
- 60ml fresh grapefruit juice
- Divided 1 (2-inch) rosemary sprig plus more for garnish
- 2 teaspoons castor sugar
- 100ml London dry gin
- Bengal Bay Indian tonic water (as per taste)
Method
- Place grapefruit peel strips and rosemary sprig in a sturdy glass and sprinkle with sugar.
- Muddle mixture with a muddler or wooden spoon for approximately 30 seconds to 1 minute or until the peels release some liquid.
- Add grapefruit juice & gin and stir until sugar dissolves.
- Remove and discard the grapefruit peel strips and rosemary sprig and stir in Bengal Bay Indian tonic water.
- Pour into 2 ice-filled cocktail glasses of your choice.
- Garnish with additional rosemary sprigs.