Saturday, June 11, 2011

Bombay Sapphire Birthday Celebration for the Queen

It’s Queen Elizabeth’s birthday and the celebration has extended to the spirits and cruise world thanks to Bombay Sapphire Gin

Cunard Cruise Line

The London gin is paying homage to one of its own by putting Her Majesty on their Bombay Sapphire Blue bottle, as the spirit celebrates its 250thanniversary. In recognition of these two occasions, as well as the royal wedding, they have also joined with Cunard Cruise Line to introduce some exclusive cocktails that are being served on the Queen Mary 2, Queen Victoria and Queen Elizabeth cruise ships. They have even shared the recipes. Though I have to admit that I’ve always been a bit more of a Tanqueray girl, I may have to give Bombay another try!

The Queen’s Bouquet
1.5oz Bombay Sapphire gin
4 mint leaves
3 basil leaves
4 blackberries
½ oz honey syrup
Muddle ingredients together with cracked ice in a stemmed rocks glass.  Garnish with a blackberry and sprig of basil.

Sapphire® English Tea
1.5oz Bombay Sapphire Gin
½ oz Earl Grey-infused honey syrup
Dash of angostura bitters
Orange zest
Muddle orange zest and stir with ice in a Boston glass.  Serve over one large ice cube in a tea cup.  Garnish with a wedge of lemon.

The Middleton Fizz
1.5oz Bombay Sapphire Gin
¼ oz Benedictine liqueur
1 teaspoon of sugar substitute
½ oz fresh lime juice
Splash of Prosecco
4 blueberries
3 raspberries
Mint sprig
Put gin, Benedictine, sugar substitute and lime juice in a shaker and shake with ice. Serve in a Collins glass over ice and top with Prosecco.  Garnish with berries and mint.

The Royal Sapphire®
1oz Bombay Sapphire Gin
½ oz elder flower cordial or liqueur
½ oz lemon juice
4 mint leaves
Splash of Prosecco
Shake together gin, liqueur, mint and lemon juice with ice and double strain into a champagne flute.  Top with Prosecco.  Garnish with an edible flower.

The Windsor Tonic
1.5oz Bombay Sapphire Gin
½ oz Martini and Rossi Rosso
3 freshly cut slices of orange
Tonic Water
Orange twist
Build ingredients in a rocks glass with ice.  Garnish with an orange twist.

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