Bombay Sapphire brings you another gorgeous cocktail, this time from Soho Hotel’s very own Chris Amey.

To make this delightfully fruity, fresh cocktail Muddle half a plum & 3 blackberries in a highball glass. Add 50ml Bombay Sapphire, 10ml liquorice liqueur (we recommend Keglevich liquorice liqueur) & 10ml fresh lemon juice. Stir, add ice and top with ginger beer, stirring again. Garnish with half a fanned plum.

Enjoy!

As always we’re now going to take a closer look at what China has added to Bombay Sapphire – Liquorice.

Liquorice roots add depth to the lighter flavours of the other botanicals. Only the finest root is ground into a fine powder and used in the distillation process, accentuating this cool and highly distinctive aspect. It releases an aroma reminiscent of anise and fennel but is considered stronger. Liquorice helps to bind together the other botanical flavours.

The Greek word for Liquorice is “sweet root”. It was founded in the tomb of Tutankhamun. It is considered by experts in their field to be neither sweet, sour, salty or bitter and has a slightly different effect for all who taste it.

As promised the newest addition to the Dusk Bar is here – The Bombay Sapphire Berry Spice.

Taking Bombay Sapphire, lemon juice, sugar and rose syrups, this cocktail is spiced up by shaking it with pepper corns which relay the origin of the drink. Once shaken being left with a light foam on top helps to bring all the flavours together as one.

To make your own Bombay Sapphire add 50ml Bombay Sapphire, 25ml fresh lemon juice, 10ml chilled sugar syrup* 10ml rose water and 4 grinds of black pepper into a shaker. Add ice, shake & strain into a chilled martini glass. Garnish with a grind of black pepper.
(*2 parts caster sugar to 1 part hot water)

Enjoy!

Incorporating Bombay Sapphire Gin, grapefruit & lemon juices, Maraschino Liqueur and sugar syrup, the Bombay Sapphire Cinnamon Swirl takes its link to the Cassia Bark botanical through the addition of cinnamon syrup which comes through beautifully at the end of each sip. A mellow, well balanced cocktail perfectly suited to Bombay Sapphire.

To create your own Bombay Sapphire Cinnamon Swirl you will need the following ingredients; 50ml Bombay Sapphire Gin, White Grapefruit Juice, 15ml Lemon Juice, 10ml Maraschino Liqueur, 5ml Sugar Syrup and 5ml Monin Cinnamon Syrup.

Muddle 4 fresh de-stoned cherries in a shaker (a great alternative to maraschino liqueur). Add 50ml Bombay Sapphire, 20ml white grapefruit juice, 15ml fresh lemon juice & 10ml chilled cinnamon syrup. Add ice, shake & strain into chilled martini glass. Garnish with a cinnamon stick broken in half lengthways. It’s as easy as that!

Enjoy!

It’s time for the latest Bombay Sapphire Dusk Bar cocktail to be unveiled and release the unmistakeable flavours brought to Bombay Sapphire by coriander. The Bombay Sapphire Dusk Flower cocktail was created by Skylon Bar Manager Luis Simoes and looks to draw out the coriander botanical in Bombay Sapphire. The coriander seeds are carefully selected and ground down to release their complex blend of citrus and spice. When combined with fresh ginger and citrus peels the result is an exquisite cocktail.

To create your own Bombay Sapphire Dusk Flower you will need the following ingredients; 50ml Bombay Sapphire, 20ml elderflower cordial, 10 coriander seeds and 1cm of fresh peeled ginger,

Muddle the 10 coriander seeds with 1cm of fresh peeled ginger in a cocktail shaker. Add 50ml Bombay Sapphire, 20ml elderflower cordial. Add ice, shake and strain into a chilled martini glass. Garnish with a twisted orange peel and a lemon peel.

Enjoy!

The unique combination of botanical ingredients in Bombay Sapphire are heightened with the freshness of the coriander and the cooling properties of cucumber combined with elderflower and cloudy apple juice to make this an ideal summer drink for sipping. The lengthy aftertaste reflects the Orris Root botanical.

Ingredients; 50ml Bombay Sapphire, 15ml Lemon Juice, 15ml Cloudy Apple Juice, St Germain Elderflower, 6 Coriander Leaves and 4 halved cucumbers.

A quick how to; cut then muddle cucumber in a boston glass. Add all other ingredients plus ice. Shake vigorously and double strain into a clean glass.

A beautifully simple and supremely tasty cocktail made especially for the Bombay Sapphire Dusk Bar and one you can even make at home.

The Wild Berry Sapphire was created by Nobu’s Bar Manager Carenzi Flavio Lorenzo and just like it’s creator it is a flamboyant and exotic cocktail, full of flavour energy and of course most importantly Bombay Sapphire!

Here is how you can create your own Wild Berry Sapphire…

Ingredients; 50ml Bombay Sapphire, 20ml Rhubarb Liquor, 15ml Lemon Grass & Ginger Cordial, 10ml fresh Lemon Juice, 8 Juniper Berries, 1 Coriander Leaf and plenty of ice cubes.

Muddle Juniper Berries in the bottom of a shaker and add all the other ingredients in giving it a good shake. Strain into a tumbler glass and fill with ice and garnish with coriander leaves for an extra flourish. It all makes for a taste extravaganza in the mouth with its big, bold flavours.

If you cannot make it down to the bar, indulge in Bombay Sapphire and the Wild Berry Bombay Sapphire in the comfort of your own home.

The bar’s first recipe has been based on angelica root from Saxony and was created by David Hobbs (Milk and Honey). This refreshing blend of orange bitters, lemon juice, grapefruit, dry sherry and MARTINI Rosso complements Bombay Sapphire’s subtle angelica nuttiness and actually tastes as heavenly as its name suggests. The Bombay Sapphire Angel is available from now.

Myself and a few other Bombay Sapphire Dusk Bar insiders will be posting the latest events and updates here too so watch this space.