Hard Rock Cafe have brought out their latest cocktail creations for the Summer season, focusing on the ever-popular Spritz, twisting them with familiar names such as Bombay Sapphire, Jack Daniel’s, Grey Goose and Chambord.
Kick-start with my personal favourite of the ‘Jack and Diane’ that see’s Jack Daniel’s Old No.7 combined with Cointreau, fresh lemon juice, sugar syrup and topped with lemonade for a bold hit of whiskey and orange. A close second for me is the ‘Chambord Supernova’ that see’s Chambord blended with St Germaine elderflower and topped with Prosecco, soda and a lemon twist. Rich, refreshing and offers a long finish!
A fantastic Grey Goose offering in ‘Good Limes, Bad Limes’ is available, showing the flavours of St Germaine elderflower, fresh limes, Prosecco and soda, whilst the ‘Thyme Warp’ offers a highlight of the Bombay Sapphire experience with fresh lemon juice and tonic, with a sprig of thyme to bring out the fresh aromas.
The two other Bombay Sapphire creations include ‘Gin Ginie’ that see’s the bolder profiles of Chambord mixed with the British gin and bitter lemon, topped with a sprig of mint, whilst the ‘My Gineration’ focuses on the gin with orange juice, tonic and plenty of orange peel for garnish.
Six refreshing serves, priced between £9.45 and £9.95, served up, if you wish, within a Hard Rock souvenir mason jar (for £11.80) whilst rocking out in the sunshine (or what’s left of it) on their terrace. And if you’ve ever read my previous features on Hard Rock Cafe’s food offerings, you’ll know you can make an afternoon of it!
Jack & Diane with a Guinness Bacon Cheeseburger for me. I’ll see you at the bar.
BOMBAY SAPPHIRE, the world’s number one premium gin, has announced
Manchester, UK, as the next stop of The Glasshouse Project. Taking place 14-16 August, the vibrant city is the second stop in the global tour of the brand advocacy initiative following the launch of this year’s programme in Mallorca last month. Designed especially for the world’s top-tier bartenders, The Glasshouse Project aims to push the boundaries of creativity within mixology.
Through collaborative, interactive talks and seminars led by leading figures from both inside and outside the drinks industry, The Glasshouse Project looks to identify how cultural, social and economic influences and trends can affect gin consumption and cocktail creativity. The outcome is a series of workshops designed to rethink mixology in the gin category and provide attendees with the information and inspiration to create their own bespoke serves to list in their respective bars.
The session has been put together by Renaud de Bosredon and Sean Ware, U.K. and Northern Europe Brand Ambassadors for BOMBAY SAPPHIRE respectively, and will be attended by Raj Nagra, Global Brand Ambassador for BOMBAY SAPPHIRE, with speakers including Mark Shayler (Director of This is Ape, a sustainable innovation consultancy), Dr. Rachel Edwards-Stuart (Food Scientist and Flavour Expert), Chris Hines MBE (Founder of Surfers Against Sewage (SAS) and former Sustainability Director of the Eden Project) and Sean Pillot de Chenecey (Futurologist and Trends Consultant).
Following the successful pilot in London last year, BOMBAY SAPPHIRE announced the global expansion of the programme. Julian Davies, Global Marketing Manager at BOMBAY SAPPHIRE, says of the initiative:
“BOMBAY SAPPHIRE has been driving the conversation in gin for the last thirty years and The Glasshouse Project is our logical next step in pursuing excellence and innovation for the gin category as a whole.
“Last year’s inaugural workshop was hugely successful in terms of opening up conversations with some of the world’s best bartenders and serves as a platform for this year. The sessions are designed to be a genuinely memorable experience for our attendees and draw in elements of other creative disciplines to add value to the art of mixology – it’s a purposely collaborative and interactive initiative, as these
bartenders are at the top of their game”.
While the initiative has a global reach, each event will have a highly localised feel with the content of each individual workshop cultivated with the specifics of each market in mind. The Glasshouse Project sessions are part of a three-step process with follow-ups taking place in each individual market. Each attendee will lead a tasting session attended by fellow mixologists, designed to showcase how they’ve incorporated learnings from the workshops into their day-to-day work, as well as taking part in various other brand initiatives at local and global levels.
Further sessions are scheduled to follow in Germany (August), Sydney (September) before wrapping up in Asia and Africa (November). The activity will culminate in an exhibition of the results of the workshops at Laverstoke, Hampshire, home of BOMBAY SAPPHIRE, at the end of the year.
This spring, the world’s number one premium gin, Bombay Sapphire, launches ‘The Bombay Sapphire Rooftop Retreat at Harvey Nichols’. Celebrating the artistry of the iconic Bombay Sapphire Ultimate Gin & Tonic, visitors to the Harvey Nichols Fifth Floor Terrace between 13th April and 11th July are invited to discover their perfect gin & tonic serve as they experience the exquisite taste of Bombay Sapphire in an oasis in the middle of London. The project also sees Bombay Sapphire host a series of bespoke masterclasses, encouraging guests to forage in the Harvey Nichols Foodmarket to find their Ultimate Gin & Tonic twist ingredient.
Exploring the classic gin & tonic serve in an unexpected way, The Bombay Sapphire Rooftop Retreat features an alternative selection of unusual ingredients for guests to create their ideal combination. Including a range of tempting tonic waters such as elderflower, yuzu and lemongrass, and a number of different garnishes, guests can create their own gin & tonic to suit their palate. For those looking to take their drink to the next level, artisanal tonic syrups from Jack Rudy can be fused with soda water to create the perfect accompaniment.
In addition, Renaud de Bosredon, Bombay Sapphire brand ambassador and the team at Harvey Nichols have created a tempting menu of exclusive Ultimate Gin & Tonic twists available alongside. Inspired by the artful creation of Bombay Sapphire and its vapour infused 10 exotic botanicals, the selection of avant-garde cocktails feature ingredients from around the world such as goji berry liqueur, cubeb berries and passion fruit.
On Wednesday 11th and 25th May from 6.30pm, ‘Bombay Sapphire Artistry of the Ultimate Gin & Tonic masterclasses’ will provide guests with a more in-depth and hands on experience as they create their own bespoke gin & tonic. Hosted by Renaud de Bosredon, guests will learn the art of making the Bombay Sapphire Ultimate Gin & Tonic before being invited to curate their very own work of art by using ingredients, picked by themselves from the renowned Foodmarket at Harvey Nichols. From fresh fruits and herbs to popping bobas and bitters, guests will be encouraged to try unusual ingredients to discover a new way of enjoying Bombay Sapphire which they can then recreate at home.
The Bombay Sapphire Rooftop Retreat at Harvey Nichols is open daily from 11am until 11pm. ‘Bombay Sapphire Artistry of the Ultimate Gin & Tonic masterclasses’ are priced at £35 per head and include a Bombay Sapphire Ultimate Gin & Tonic on arrival and a bespoke Bombay Sapphire Ultimate Gin & Tonic twist with ingredients hand-selected by guests from the Harvey Nichols Foodmarket.
Providing a deliciously different experience this Spring, Bombay Sapphire, the world’s number one premium gin, has partnered with The Vineyard Hotel in Berkshire to create ‘The Great Gin Escape’, the ultimate getaway for gin lovers.
Available from March until the end of April, ‘The Great Gin Escape’ includes tickets to explore the home of Bombay Sapphire in Hampshire, and an overnight stay and dinner at the luxury five star Vineyard Hotel at Stockcross. Guests will be welcomed at The Vineyard with a Bombay Sapphire Ultimate Gin & Tonic and accompanying chocolate treat infused with the exotic botanicals found in the iconic gin, created exclusively by Head Patisserie Chef Antony Millon. Guests will then be invited to feast on a sumptuous five-course menu at the hotel restaurant with all dishes sourced from local and seasonal produce.
To continue the journey of discovery, all guests will be given tickets to explore the majestic Bombay Sapphire Distillery at Laverstoke Mill. Situated only 30 minutes by car from the hotel, guests can take part in ‘The Self-Discovery Experience’ which will take them around the official home of this exquisite gin. The fully interactive experience will uncover some of the hints and tips that create iconic cocktails, as well as taking visitors on a journey
through the history of Bombay Sapphire. Guests will be able to discover the beautiful glasshouses designed by renowned architect Thomas Heatherwick, take the opportunity to touch, smell and taste the botanicals in the dry room, witness the unique vapour infusion process in the Dakin Still House and learn about the history of the brand in the Heritage Room.
‘The Great Gin Escape’ experience will wind up with guests being offered a uniquely different cocktail, created by Brand Ambassador Sam Carter and available exclusively at the Bombay Sapphire Distillery. This ‘non-chocolate chocolatey cocktail’, explores flavour transmogrification by fusing freshly squeezed pink grapefruit with vanilla sugar to create the perfect guilt-free chocolate and gin indulgence.
‘The Great Gin Escape’ includes:
– Two complimentary Bombay Sapphire Ultimate Gin and Tonics on
– Overnight stay at The Vineyard Hotel, Berkshire
– Complimentary chocolate treat created by Head Patisserie Chef
– Five-course dinner for two within The Vineyard’s restaurant
– Tickets for the Self-Discovery Experience
– Complimentary cocktail at Bombay Sapphire Distillery created
exclusively by Brand Ambassador, Sam Carter.
The experience is priced from £250 per person per night and available from March until the end of April. To book please e-mail email@example.com or call 01635 528770
This Valentine’s weekend, treat your loved one to an exquisitely different, romantic experience with Star of Bombay and Dry Martini, the new chic venue at the Melia White House Hotel.
Available exclusively at Dry Martini by Javier de las Muelas, the Star of Bombay cocktail and dessert experience ‘Be My Valentine’ will provide a deliciously different date for gin-lovers. The uniquely romantic serve includes notes of dark chocolate, strawberries and rose water and is paired with a decadent chocolate dessert, a truly elegant way to while away the hours with your Valentine.
‘Be My Valentine’ experience is available exclusively at Dry Martini by Javier de las Muelas at The Melia White House London from 12th – 14th February, priced at £28 for two cocktails and a dessert.
Be My Valentine
A rich decadent serve, perfect for gin-lovers this Valentine’s Day.
40ml Star of Bombay
22ml Strawberry Shrub
20ml Sauterne Wine
8ml Godiva Dark Chocolate
Rose Petal and grapes to garnish
Pour all ingredients into a shaker except Cava
Add ice and shake vigorously
Double strain into a chilled coupe glass previously decorated with chocolate on the rim
Garnish with a rose petal and grapes
35 ml Bombay Sapphire
20ml Peter Herring Cherry
10ml Amontillado Sherry
Top with Tonic
Orange Peel to garnish
Pour the Bombay Sapphire, Peter Herring Cherry and Amontillado Sherry into a Balloon glass, Fill with ice. Top with premium tonic and Garnish with orange peel
In the single most ambitious project to be held at London Cocktail Week since its inception in 2010, Bacardi Brown-Forman Brands and Patrón Tequila will bring 24 of the world’s best bartenders to London to host a 24-hour international bar clash and crown one city The World’s Best.
With a project that pits four of the world’s most exciting cocktail capitals against one another, spearheaded by the global elite of the bartending world, Bacardi Brown-Forman and Patrón Tequila cement their commitment to leading brand advocacy with bold and innovative brand activations.
Some of the most prestigious bars from New York, Paris, Singapore and London will be united under one roof for the first time to compete in 24hr Bar Build. The four city teams will be tasked with developing a cutting-edge new cocktail bar concept inspired by one of four world-renowned spirits; Patrón Tequila, GREY GOOSE® vodka, BACARDI® rum and BOMBAY SAPPHIRE® gin.
Led by some of the drinks industry’s most well-known talent, teams will take complete control of their bar concept: from designing the space to leading the physical build and inventing an inspiring new cocktail list. Teams will also be tasked with driving awareness on social media in the lead up to the event.
An expert team of judges will award marks for creative concept, quality of cocktail list and social media buzz, with consumers having the final say as each team vies to attract the most sales when bars open for one night only at London Cocktail Week on Saturday 10 October.
This innovative project is presented in partnership with London Cocktail Week.
4 cities. 24 bartenders. 4 teams. 24 hours. Which city will be crowned The World’s Best?
I’ve been quite honoured recently. The brand new Bombay Sapphire distillery, located at Laverstoke Mill in Hampshire, opened its doors at the start of October, but I, alongside other distinguished publications, had the opportunity to be guided around by the team on site and see the unique set up that Bombay Sapphire have been working on for the last few years.
Many of you have experienced Bombay Sapphire in some shape or form, with myself personally using the brand within my work over the last few years. But to truly appreciate the brand and its history, Laverstoke Mill holds the key, with heritage and modern times combining subtly to create an impressive visitor attraction that can rival some of the best the UK has to offer. The former corn mill that dates back to 903 AD and is marked in the Domesday Book of 1086, has been transformed into an interactive tour that explains the intricate creation of Bombay Sapphire from grain to glass. But the idea and concept is seen as more leisure based as you are encouraged to relax and explore at your own pace.
The first idea is to unwind around the River Test which runs straight through the distillery. On a dry day you can enjoy a gin and tonic, Bombay style of course, sat overlooking the natural course of the river and historic buildings that bank it. Indeed, learn how the buildings started within the Heritage Room with many historic images and publications that show how Laverstoke grew over the years. Following this, the impressive Glasshouses (created by Thomas Heatherwick, the gentleman behind the London 2012 Olympic cauldron), one holding the tropical botanicals, the other the Mediterranean that Bombay Sapphire use, is sure to encourage even the novice of botanists to appreciate the beauty of each as you see in full bloom the likes of Grains of Paradise, almonds, angelica and the all important juniper berry.
The Botanical Dry Room dives into each ingredient more closely and involves a mix of sensory experiments and challenges to truly understand why each ingredient was chosen and has stood the test of time. The scale of the production can be summed up within the Dakin Still House (named after founder Thomas Dakin) where you can learn about the unique vapour infusion distillation process that Bombay Sapphire utilise. To finish, you come full circle and experience not only the history of Bombay Sapphire, but gin in general as the Gin Academy shows off a range of glassware, bottling’s and a comprehensive timeline of the important milestones that the brand has contributed to the gin category.
The distillery experience really dives into not only Bombay Sapphire, but gin in general as it looks to de-mystify the category to all levels of drinkers. Its unique glasshouses are a sight to see, and make you truly appreciate the botanicals within the gin, something you easily gloss over at other distilleries.
If you are lucky, you may meet and enjoy a cocktail by Sam Carter, Bombay Sapphire Senior Ambassador. When I visited, two specially created cocktails to celebrate the move from Warrington (their original home), down to Hampshire were offered –
Balloon or large wine
50 ml Bombay Sapphire
15 ml Martini Extra Dry (autumn season), Rosso (winter), Bianco (spring), Rosato (summer)
15 ml Bottlegreen elderflower cordial
100 ml Fever Tree ginger ale
Pour the Bombay Sapphire, vermouth and elderflower cordial into a balloon glass. Stir with a bar spoon, then squeeze and drop a fresh lime wedge in. Add cubed ice and stir. Pour ginger ale in and gently stir. Garnish with second squeezed lime, two slithers of fresh ginger slices and a sprig of mint, grouped together on one side of the glass.
as well as,
Tumbler or Martini
50 ml Bombay Sapphire
25 ml Fresh Pink Grapefruit juice
15 ml Vanilla seed sugar syrup
Squeeze the fresh pink grapefruit juice into a cocktail shaker. Pour in the Bombay Sapphire and vanilla syrup and add cubed ice. Shake hard and fine strain into chilled tumbler or Martini glass. Garnish with grapefruit twist or wedge.
Personally, get yourself down there. Words and photos do not do this venue justice, it’s just quite simply a fantastic idea to really open up not only a brand, but a category in ways that get everyone involved.
This summer, iconic gin brand Bombay Sapphire has partnered with London’s newest ultra luxury hotel, Rosewood London, to transform its alfresco drinking and dining terrace, located in the grand courtyard into ‘The Bombay Sapphire Ultimate Gin & Tonic Terrace’.
Inspired by Bombay Sapphire’s 10 exotic botanical ingredients and the journey taken to the ends of the earth to source them, the six week long pop-up experience will allow discerning drinkers to celebrate and creatively explore the regions travelled, resulting in the must-visit summer destination to enjoy ‘The Ultimate Gin & Tonic’. Fitting seamlessly with the elegant and distinctive design of Rosewood London, ‘The Bombay Sapphire Ultimate Gin & Tonic Terrace’ promises an intriguing and conversational alfresco environment to discover and experience the exclusive cocktail menu.
Combining English heritage with contemporary sophistication, Rosewood London has the feel of a stylish London residence, more akin to a British manor house than a hotel and is filled to the brim with a quirky collection of curiosities. Guests enter via a gated carriageway, which leads to the peaceful inner courtyard, where the ‘The Bombay Sapphire Ultimate Gin & Tonic Terrace’ will be situated. Bombay Sapphire’s journey of discovery will be brought to life in the re-design of the terrace that imitates the quality, detail and style of a bespoke yacht, showcasing an exclusively commissioned fabric design created by acclaimed illustrator, Jonathan Chadwick.
The intricate pattern tells the story of the exotic botanicals and regions of origin that lie behind this renowned gin.
‘The Bombay Sapphire Ultimate Gin & Tonic Terrace’ will showcase a varied menu of cocktail twists based on ‘The Ultimate Gin & Tonic’, which will take guests on an exhilarating sensory journey through the Mediterranean, Africa, China and Indonesia. To celebrate this partnership, the ‘Sense of Place® Gin & Tonic Twist’ cocktail, which has been especially curated to honour the hotel’s philosophy of enhancing guests’ experiences by reflecting and celebrating the local
culture, history and location, will be revealed. The Bombay Sapphire ‘Sense of Place® Gin & Tonic Twist’ draws on the shared British locale of Rosewood London and the London dry gin for its inspiration as well as a selection of unexpected ingredients which give a nod to all things British. The experience will also feature a food-pairing menu conceived by Bjorn van der Horst, Rosewood London’s director of food, beverage and kitchens, which complements the selection of cocktails and can be enjoyed at the elegant terrace.
At specific times during the week, Bombay Sapphire brand ambassador Sean Ware will be on hand to take guests on an interactive journey through the world of Bombay Sapphire. Cocktail
lovers will learn the intricacies of the spirit and have the opportunity to touch, smell and taste the exotic botanicals that have been vapour infused to create the unparalleled taste of Bombay Sapphire Gin.
‘The Bombay Sapphire Ultimate Gin & Tonic Terrace’ at Rosewood London will be open daily from 12pm until late, from Tuesday 22 July until Friday 29 August 2014. There will also be occasional live music that can be enjoyed at the terrace. ‘The Bombay Sapphire Ultimate Gin & Tonic Terrace’ will also be available for private corporate and event hire.
The Bombay Sapphire Ultimate Gin & Tonic Terrace at Rosewood London, 252 High Holborn, London WC1V 7EN
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.
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)
Special guest judges join Bombay Sapphire for UK and Ireland Final
Bombay Sapphire gin is pleased to announce once again that the brand is challenging bartenders across the globe to create world class and imaginative cocktails in the 2014 Bombay Sapphire World’s Most Imaginative Bartender Cocktail Competition. Now in its second year, this year’s UK and Ireland Final will take place on Wednesday 26th February at Shoreditch House.
A Re-Imagined Format
The competition sees 70 bartenders being invited to create two serves as part of a qualifying stage; submitting a signature Bombay Sapphire gin serve and their own re-imagined twist on the Bombay Sapphire Ultimate Gin & Tonic. Only 15 will go on to showcase their serves and compete against one another in the Semi-Final, which will celebrate the power of imagination in the UK’s cocktail community. Of the 15, just five will go through to the UK and Ireland Final, where one bartender will secure a place to represent the UK at the 2014 Bombay Sapphire World’s Most Imaginative Bartender Cocktail Competition Global Final, taking place in London in June 2014.
Judging the Challenge
The UK and Ireland Final will be judged by last year’s UK winner, Joe Wild of Berry and Rye in Liverpool. Joe will be joined by guest judge Simon Rogan, one of the most accomplished and well respected chefs in the UK. Renowned for his restaurant L’Enclume, which recently topped the list of the UK’s best restaurants , Simon Rogan will also be taking over the restaurant at Claridge’s this Spring. Completing the judging panel will be Global Bombay Sapphire Brand Ambassador Raj Nagra and Bombay Sapphire UK Brand Ambassador Sean Ware.
Bombay Sapphire UK Brand Ambassador Sean Ware commented: “We are very excited by this year’s Cocktail Competition. We have some of the most up-and-coming creative talents from across the industry participating, so getting to the Global Final will be no easy feat. The competition will not only challenge the competitors, but just as the unique taste of Bombay Sapphire gin is inspired by the infusion of its 10 exotic botanicals, it will inspire the next generation of up and coming bartenders all over the world. We look forward to seeing who will be representing the UK and Ireland in the Global Final!”