Happy Hour: Bombay Sapphire Gin Heads East
by Diana Vilibert
One of my favorite things about this column is that, come doctor appointments, it gives me a reason to say “…but it’s for work!” when I have to answer the dreaded “how many drinks do you have per week?” question. (Finally, I understand why some people feel compelled to lie about how many people they’ve slept with. By the way, next time someone asks you this, answer: “Hmm…ballpark?” and when they’re like “Um, yeah, a ballpark estimate,” you can be like “Oh, no, I meant an actual ballpark. About the capacity of Fenway Park, give or take.” Zing!)
I also get to taste some fancy drinks here and there. Case in point: tastebud heaven at last week’s launch party for Bombay Sapphire East. It’s Bombay’s first extension since the brand launched 25 years ago, and with the addition of Vietnamese black peppercorn and Thai lemongrass botanicals, you’ll be a fan if you’re into a little spice. Dare I say I may even like it better than the original? If you’re going simple, the pepper lends itself well to a Negroni; the citrus, to something juicy and lemonade-y like a Tom Collins (am I the only one who still orders these?).
But! If you have a few extra minutes and want to get extra fancy, below are my two favorites that I tried at the launch party — well, my two favorites that didn’t require tools/effort/ritual animal sacrifice* that the average home bar may not be able to accommodate.
* Disclaimer: There was no actual animal sacrifice. But there WAS flambéed Himalayan salt.
Sapphire EAST Cucumber Cocktail with Almond (above)
(created by mixologist Gem Yamamoto of Brushstroke)
60 ml Sapphire EAST (about 2 ounces)
18ml Fresh lime juice (just over half an ounce)
Japanese cucumber
3 tsp simple syrup (60% sugar/40% water mix)
A pinch of Sicilian sea salt
A pinch of roasted almond powder
Directions: Muddle cucumber and lightly shake all of the above. Pour in to Rock Glass. Sea salt, roasted coarse ground almond and ground pepper mix on the rim. Roasted almond crunch and cucumber for garnish. (My personal opinion: It may sound fussy, but the sea salt, almond, and ground pepper rim takes this drink to the next level.)
Lower EASTside
(created by mixologist Laura Lashley of Madam Geneva)
1.5 ounce Sapphire EAST
¾ ounce Yellow Chartreuse
¾ ounce ginger liqueur
1 ounce fresh lemon juice
Thai Basil — 4 leaves
Directions: Shake together and fine-strain into a coupe. Garnish with a Thai basil leaf.
Got a bottle of something and don’t know what to do with it? Email me and we’ll see if we can turn it into something yummy.
Previously: The Coach Taylor & Tonic.
Diana Vilibert is a freelance drinker and writer living in Brooklyn.
Images courtesy of Bombay Gin