Bombay Sapphire is pleased to announce the arrival of the Imaginarium; a weeklong residency at Calloh Callay in Shoreditch, open from Monday 19 May – Saturday 24 May from 6pm nightly.
The residency will celebrate creativity and imagination and aims to inspire visitors to be adventurous with their cocktail choices, both when ordering at the bar and experimenting at home.
Hosted by Rich Woods, head of Spirit and Cocktail Development at London’s Duck & Waffle and most recently winner of the UK stage of Bombay Sapphire’s 2014’s World’s Most Imaginative Bartender Competition, the pop up bar will feature an imaginative and innovative cocktail menu inspired by Bombay Sapphire’s Ultimate Gin & Tonic. The menu includes the sublime ‘Blue Cheese & Chocolate Martini’, Rich’s winning cocktail from the competition, in addition to a range of other imaginative twists on the classics.
Rich and Bombay Sapphire’s brand ambassador Sean Ware will also be hosting a series of workshops available for those looking to get their creative cocktail juices flowing. The interactive workshops will take visitors on a journey through 10 ingredients and hundreds of recipe possibilities. Cocktail lovers will have the chance to discover the essential ingredients needed for the perfect at home drinking experience plus learn the skills needed to craft beautiful cocktails at home.
The master classes will be taking place from 6pm-7pm on Tuesday 20 May, Wednesday 21 May and Thursday 22 May and are free of charge. Places must be booked in advance via http://www.calloohcallaybar.com.
For more information please visit http://www.calloohcallaybar.com
Callooh Callay, 65 Rivington Street, Shoreditch, London EC2A 3AY
Tel: 020 7739 4781
‘Mind your Peas and Qs’, created by Rich Woods
100g fresh mint
200g fresh garden peas
700ml Bottle of Bombay Sapphire gin for infusion (50ml per serving)
50ml of premium tonic water
Bombay Sapphire balloon glass or a large red wine glass
A sprig of fresh mint
Method to make the infusion –
Carefully pour a bottle of Bombay Sapphire gin (700 ml) into a one litre Kilner jar, then add 200g of fresh garden peas and 100g of freshly picked mint. Allow the mixture to infuse for approximately 48 hours. Pour the infusion through a muslin cloth to remove any fine particles from the mix. Finally, decant the infused liquid back into the empty bottle of Bombay Sapphire gin, ready to pour.
Method to make the drink –
Take a Bombay Sapphire balloon glass (or large red wine glass) and fully fill with good quality cubed ice. Stir the ice around the glass to chill the vessel and strain any excess water to prevent dilution. Pour in 50ml of the pea and mint infused Bombay Sapphire gin. Next add 50ml of premium tonic water and stir briefly to combine. Lastly, garnish with a spring of fresh mint. Enjoy!
The Sparkling Gimlet
50 ml Bombay Sapphire
20 ml Homemade Lime cordial* (for those wanting to have a go at making their own homemade cordial there is a recipe below – however any lime cordial will suffice)
15 ml Fino Sherry
50 ml Soda Water
Shake and strain all of the ingredients, and top with soda water, before garnishing with a Lavender sprig.
To create the homemade lime cordial –
500g caster sugar
750 ml water
2 zested limes
30g maleic acid
– Boil the water in a pan
– Once boiling, add the caster sugar and remove from heat
– Stir until all the sugar has dissolved, then add the lime zests
– When the liquid is just above room temperature add it to a Kilner jar, then add the maleic acid, close the jar and shake
– Allow the process to infuse and marry for 24-48 hours
– Strain and add 35ml of vodka (sterilise to stop fermentation)