Foodie Swellness: Cocktail hour with Bombay Sapphire

July 10, 2014

Week before last, I went out for happy hour. Which is not so unusual, I enjoy a cocktail after work now and again, don’t you? Only difference this time was that this happy hour took place on a helicopter.

Thanks to my host, Bombay Sapphire, I got to see my city of Toronto from a whole different vantage point. We were only allowed to board the heli, though, after a very necessary tutorial on how to hold one’s cocktail so as to not spill all over the very luxe copter (in case you’re wondering–you need to cup the bottom of the glass, rather than hold it by its stem, and use the other hand to cover the top of the glass).

Bombay Sapphire is looking to bring back the sophistication of a proper cocktail hour, and to do so, asked their Global Brand Ambassador Raj Nagra to create four gin cocktail recipes. I’ve shared two of my favourites here: the Sapphire Pineapple Ginger Collins and the East Gin and Tonic (which caught me by surprise, as I have never been a fan of a classic G&T). Cheers!

SAPPHIRE PINEAPPLE GINGER COLLINS

• 1 ½ oz BOMBAY SAPHHIRE EAST
• 2/3 oz St. Germain
• 1 oz fresh lemon juice of juice of a small lemon
• four small pineapple cubes
• 2 slivers of ginger
• 2 oz soda water
• Candied ginger and pineapple cubes for garnish

Build and stir into an ice filled glass. Garnish with pineapple leaf, candied ginger or pineapple chunk.

 

THE EAST GIN AND TONIC

• 1 ½ oz BOMBAY SAPHHIRE EAST
• Fever Tree tonic
• Lemongrass stem
• Cracked peppercorn
• Lime wedge
• Peppercorn sprinkle and lemongrass stem for garnish 

Press 3 small bulbs of lemongrass and lime wedge into the base of glass. Build other ingredients. Serve in a stemless red wine glass

 

 

 

 

 

 

 

 

 

Filed under: Foodie Swellness

Tags: bombay sapphire, cocktail, gin, gin collins, ginger, pineapple, recipe, yum