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The Graveyard Shift

The Graveyard Shift is a striking, refreshing cocktail that combines the botanical flavors of Bombay Sapphire gin with the vibrant hue and citrus notes of blue curaçao and lemonade. Finished with a touch of lemon juice and garnished with a lemon wedge, this drink is both eye-catching and invigorating—perfect for a sophisticated night out or a fun gathering.

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The Graveyard Shift

The Graveyard Shift

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Bombay Sapphire gin, Lemon, Lemon Juice, lemon juice cocktails, Lemonade, lemonade cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.5 oz Bombay Sapphire gin
  • 0.5 oz blue curaçao
  • 0.5 oz lemon juice
  • Lemonade to top
  • Lemon peel for garnish

Instructions

  • In a cocktail shaker filled with ice, combine the Bombay Sapphire gin, blue curaçao, and lemon juice.
  • Shake well to chill and blend the ingredients.
  • Strain the mixture into a coupe glass.
  • Top with lemonade to taste for a refreshing finish.
  • Garnish with a lemon peel for a zesty touch.
  • Serve and enjoy the The Graveyard Shift—a refreshing, vibrant cocktail with a bite!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Graveyard Shift combines the smooth, botanical notes of Bombay Sapphire with the tropical citrus burst of blue curaçao and lemonade. The lemon juice adds a fresh, tangy bite, making each sip a balance of bold flavors and refreshing brightness. This cocktail is as visually captivating as it is delicious, perfect for any occasion where you want to make an impression.

The Graveyard Shift
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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