With Christmas Day just 25 days away, it’s time to start considering your festive drinks offering. Be it for yourself, the family or Christmas-time guests. Of course there are certain bankers- spirits which embody the Christmas spirit- and gin, or a gin and tonic is one of them. A gin and tonic is time honoured and will most likely never go out of style but from time to time- it’s nice to experiment with something a little more adventurous, particularly around Christmas. In light of this, Bombay Sapphire, the world’s #1 premium gin- is encouraging us to break away from the norm and embrace New Traditions this festive season.
For a unique take on festive favourites, Bombay Sapphire has launched a range of seasonal cocktails which redefine festive mixology, featuring a mix of classic winter ingredients, with a twist, highlighting the artistry and versatility of gin. From the Hot Gin Mocha; a blend of Bombay Sapphire, Crème de Cacao and three shots of strong espresso to the Spiced Apple Warmer; with gin, hot apple juice and cinnamon, this really is gin redefined.
To convey the message of these new creations Bombay Sapphire partnered with five of the world’s most innovative artists and designers to re-invent traditional Christmas items with modern interpretations, including candles, crackers and Christmas baubles. Each bespoke piece of art takes inspiration from the iconic Bombay Sapphire bottle. Ape to Gentleman were invited to London to see these creations and sample a cocktail or two at Sushisamba in the Heron Tower, London. The designers and items are:
Bombay Sapphire New Traditions
- Stephen Hendee: Christmas Candle
- Studio Boo: Christmas Cracker
- Richard Clarkson: Christmas Bauble
- DBLG & Brooke Roberts: Christmas Sweater
- Bompas & Parr: Party Poppers
Each item has been shot by leading design photographer Luke Kirwan and will be featured on Facebook®, Instagram® and Pinterest® from November 29th.
Hot Gin Mocha
Recipe (serves three): 120ml Bombay Sapphire, 3 tsp caster sugar, 75 ml Crème de Cacao, 3 shots of strong espresso, Long shavings of dark chocolate.
Method: Combine the espresso with a teaspoon of sugar in a pan and heat. Add the measure of Bombay Sapphire. Followed by a serving of Crème De Cacao. When it reaches a simmer, remove from the heat. Serve in suitable vessel, such as a mug or glass with handle. Finish with long shavings of dark chocolate.
Spiced Apple Warmer
Recipe (serves one): 120ml Bombay Sapphire, 300ml Hot apple juice, Cinnamon stick, Star anise.
Method: Heat the apple juice in a pan. Add the measure of Bombay Sapphire. When it reaches a simmer, remove from the heat. Pour into a mug or glass with handle. Stir with a cinnamon stick. And finish by floating a single star anise on top.
Recipe (serves one): 35ml Star of Bombay, 15ml Freshly squeezed lemon juice, 15ml sugar syrup (2:1 ratio – sugar: hot water), 75ml Martini Prosecco, Maraschino cherry.
Method: Pour the lemon juice and sugar syrup into a cocktail shaker. Add the measure of the Star of Bombay. Fill with ice, close and shake well for 10 seconds. Carefully strain into a chilled champagne flute. Top up the cocktail with the chilled MARTINI Prosecco. Then gently stir to combine. Finally, drop a maraschino cherry in the glass
Winter Pine Twist
Recipe (serves one): 50 ml Bombay Sapphire, 125 ml Premium Tonic Water, Pine sprig, Cranberries, Lime wheels
Method: Fill balloon or highball glass with ice. Add the measure of Bombay Sapphire followed by the premium tonic. Stir gently. Garnish with lime wheels. The finishing touches- a single pine sprig and a scattering of cranberries.
Festive Clementine Twist
Recipe (serves one): 35ml Bombay Sapphire, 20ml Martini Bianco, Juice of one clementine, 75ml premium tonic water.
Method: Fill balloon or highball glass with ice. Juice the clementine into glass. Followed by the Martini Bianco and Bombay Sapphire. Swirl well to mix. Pour the chilled tonic water over a bar spoon and onto the ice. Swirl and garnish with a single clementine segment, then serve.
Cranberry Ginger Twist
Recipe (serves one): 50ml Bombay Sapphire, 50ml premium tonic, 25ml Cranberry juice, 25ml Ginger ale, Fresh ginger slices, Lime wedge, Single mint sprig.
Method: Fill balloon or highball glass with ice. Add the measure of Bombay Sapphire. Then pour in the cranberry juice. Fizz up with premium tonic, and the ginger ale. Stir well. Garnish with fresh ginger slices and a lime wedge. Topped off with a single mint sprig.
Based on a unique combination of 10 hand-selected exotic botanicals in a secret recipe first conjured in 1761, Bombay Sapphire is a staple. The world’s fastest growing premium gin will always be a part of the British (and beyond) gin and tonic scene but these most Christmassy of twists are a welcome addition to your bar-tending skill-set this festive season, enjoy (responsibly).
To view the full New Traditions collection and series of ‘how-to’ cocktail videos, visit facebook.com/BombaySapphireUK now.