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.
As you may know the Bombay Sapphire Dusk Bar has been travelling around the world through its botanicals in a bid to discover how some of London’s leading bartenders have been inspired by dusk in the different countries from which the botanicals in Bombay Sapphire are sourced. The next stop is Morocco where we look at the intriguingly flavoured coriander seed.
These dried coriander seeds are ground down to release their complex blend of citrus and spice.
The coriander seeds grown in Morocco are slightly larger and hold more oils than other varieties found elsewhere in the world.
Bombay Sapphire has brought coriander to life through Skylon Bar Manager Luis Simoes’ Bombay Sapphire Dusk Flower Cocktail, which is available at the bar now (up until Thursday 3rd September).
Morocco is the next stop for the Bombay Sapphire Dusk Bar, as we take time to celebrate and rediscover our next botanical – coriander. This imperial and magical part of Africa boasts gorgeous coastlines on both the Atlantic Ocean and Mediterranean Sea and whether it’s history, cultural or relaxation that you seek, Morocco has it all.
In this installment we will explore coriander, one of the ten exotic botanicals in Bombay Sapphire, and its signature drink, the Bombay Sapphire Dusk Flower cocktail before taking a jaunt and discovering where Moroccan fusion is at today.
The Bombay Sapphire Dusk Bar stays in Italy over the next couple of weeks to bring you the Orris Root and Lazy Somer Sapphire cocktail. Firstly, let’s take a closer look at the Orris Root and its importance to flavour and depth of Bombay Sapphire
The ground Orris Root adds the scent and smell of violets to Bombay Sapphire. It creates an exotic fragrance and helps bind together the other botanical flavours and captures the essence of the warm earth of Italy where our Orris Root is sourced from.
It takes 2 years to dry out Orris Root. A bespoke machine grinds the root into a powder so fine that during the spirit distillation, the root’s dry aromas of grass and hay are replaced by the violet fragrance.
Discover the true taste and depth the Orris Root brings to Bombay Sapphire through our latest cocktail the Lazy Somer Sapphire.
The Bombay Sapphire Dusk Bar continues to treat you with another delicious and limited edition cocktail with the Lazy Somer Sapphire created by Century Bar’s Gregory Ballester.
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.
I came across this feature while browsing on the Monocle website, one of my (favourite trends and lifestyle magazines). This brief clip details a recent exhibition in Milan called Craft Punk.
Part of the annual Salone de Mobile Design Festival, Craft Punk provided a way to overcome the creative ‘chilling’ effect of the recession. The idea was to create a resident workshop in Milan for budding young designers to exhibit their skills. What was even cooler than recreating the notion of a craft guild, was that the craft space was itself a live installation. Designers worked using recycled materials in an open, interactive studio in full contact with viewers.
Sticking with the theme of reanimating the old, I was intrigued by this feature on the conversion of a Vermouth factory in Turin into a contemporary, design inspired Italian Food market. Eataly’s founders were inspired by the slow food movement and a desire to recreate a community orientated piazza style market.
Railing against the constant homogenisation of the supermarket sector in Italy, the founders aim to create a more organic connection with people and food. For me the building and its community ethos is a true triumph of design. I really like how the building’s design seamlessly marries this connection with food and people.
We have moved to the land known as the bel paese (beautiful country) – Italy and with it means another beautifully crafted and bespoke cocktail at to the Bombay Sapphire Dusk Bar and as usual its not one you would want to miss.
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…
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.
Today the Bombay Sapphire Dusk Bar features a cocktail inspired by dusk in Italy to continue its discovery of the flavours and cultures that go into making Bombay Sapphire gin. With Italy come the next 2 botanicals: Juniper Berries, Coriander and two new feature cocktails.
Our first stop in Italy is Tuscany and the most commonly associated botanical within gin – the Juniper Berry. Italian Monks used Juniper Berries to produce Gin in the 13th Century and Bombay Sapphire pay homage to this by sourcing only the very best Juniper Berries from that same country.
Bombay Sapphire uses Juniper Berries to add the scent and taste of pine cones, lavender and camphor. It is this which gives Bombay Sapphire it’s fresh, floral, dry and fragrant flavour. It takes 2-3 years to ripen by which time their essential oils are full of flavour. Once ripe, farmers gather the yield by carefully beating the bushes with sticks, causing only the berries that are ready to fall which are characterised by their typically intense blue colour.
The Ancient Greeks had another use for Juniper – they used to light it in an attempt to rid Athens of the risk of the plague – naturally we at Bombay Sapphire think our use is far more appealing!
