Instructions

1. Add the Bombay Sapphire, Crème de Cassis and lime juice to a balloon glass and swirl well to mix.
2. Fill the glass with good quality cubed ice.
3. Top up with chilled and freshly opened Fever-Tree Ginger Beer.
4. Gently stir to combine, top with a gently squeezed lime wedge and finish with a fresh ginger slice.