Takes on the Martini from Bombay Sapphire Gin
By FBWorld Team
you may know, the origin of the Martini dates back to
the mid-19th century, when a cocktail called the "Martinez"
was served at the Occidental Hotel in San Francisco. By
the end of the 19th century, the modern "dry martini,"
featuring London Dry gin, dry vermouth and olive garnish
had already become popular in bars throughout the country.
However, the Martini really reached its iconic status
after Prohibition, when top quality gin was once again
readily available. Throughout the '40s and '50s, a Martini
in hand was almost a mandatory accessory for members of
the in-crowd. Popular culture in the 1990's brought on
a resurgence of the classic cocktail, and the Martini
took on new life, in variations that included juices and
other imaginative ingredients and garnishes à la
Mad Men and Sex and the City.
are few imaginative takes made with Bombay Sapphire Gin
from bartenders around the country:
1.75 oz. Bombay Sapphire Gin
1 oz. spiced rum
1 scoop Hazelnut ice cream
0.5oz cherry liquor
Jerry Thomas bitter
Pour all the ingredients into a shaker except the bitter
and cinnamon, then shake with no ice, just with a strainer
cord, the ice cream will melt into the drink chilling
it out perfectly, getting creamy and ready for some cinnamon
grated on top and Jerry Thomas bitter.
by Bombay Sapphire NY's Most Imaginative Bartender Winner,
Vincenzo Cangemi of Ovest Pizzoteca & Bar in NYC.
2 oz. Plum Wine
1 oz. Bombay Sapphire Gin
.75 oz. Cranberry Juice
3 drops of Orange Bitters
3 Lime Wedges
2 bar spoons of Demerrara Sugar
1. Muddle lime and sugar in glass. Add
rest of ingredients.
Shake well and strain into Martini Glass Top with lime
wheel with dried cranberries
by Bombay Sapphire Miami's Most Imaginative Bartender
Winner, Philip Khandehrish of The Setai Bar in Miami.
Suit & Tie
2 oz. Bombay Sapphire Gin
.5 oz. Nigori sake
.5 oz. Manzanilla Sherry (or another dry sherry)
2 dashes Orange bitters
1 drop Vanilla extract
1. Stir over ice, Strain into a coupe/martini
glass, garnish with a Lemon and Grapefruit peel.
Martini parented many of the drinks we know and enjoy
today. This winter sipper takes one of its classic variations,
the Tuxedo (which uses dry sherry in place of dry vermouth),
and adds a little unfiltered sake, which gives it a nutty
finish, round mouth-feel, and the appearance of snow.
It's brightened up with some citrus oil and vanilla extract,
and is sure to warm you up while wearing your suit &
tie during your next holiday family gathering." -
by Bombay Sapphire Austin's Most Imaginative Bartender
Winner 2014, Justin Lavenue of Austin's The Half Step
Sapphire: Artfully Crafted Cocktails