• Blue crushed ice, made with b’Lure – see tip below
  • Plain crushed ice
  • 50ml (double measure) Bombay Sapphire gin
  • 12.5ml (½ a measure ) sugar syrup
  • 12.5ml (½ a measure) Crème de Cassis
  • 25ml fresh lemon juice

To garnish

  • Slice of lemon
  • One mint sprig
  • 1 teaspoon blackberry jam


  1. Fill your glass with crushed blue ice.
  2. Add the Bombay Sapphire and the sugar syrup, then stir.
  3. Pour in the lemon juice then stir again.
  4. Top with plain crushed ice and pour the Crème de Cassis over the top.
  5. Garnish with the lemon wheel, sprig of mint and blackberry jam


To make blue ice cubes, add a few drops of b’Lure into each hole of an ice cube tray, top up with water and freeze. You’ll need to crush the ice cubes for this recipe – a good old bash with a rolling pin inside a cocktail tin does the trick.

To make the sugar syrup, mix 1 part warm water with 1 part sugar. For example, 25ml water and 25g sugar.