Bombay Sapphire’s ‘The Glasshouse Project’ Continues World-Wide Multi-Stop Tour In Manchester

Bombay Sapphire logo

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.

Bombay Sapphire’s Imaginarium at Callooh Callay

Bombay Sapphire Imaginarium at Callooh Callay May 2014

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 Q's'
‘Mind Your Peas and Q’s’

‘Mind your Peas and Qs’, created by Rich Woods

Ingredients –

100g fresh mint
200g fresh garden peas
700ml Bottle of Bombay Sapphire gin for infusion (50ml per serving)
50ml of premium tonic water

Glassware –

Bombay Sapphire balloon glass or a large red wine glass

Garnish –

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!

Sparkling Gimlet
Sparkling Gimlet

The Sparkling Gimlet

Ingredients – 

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

Glass – 

Hi-ball

Method – 

Shake and strain all of the ingredients, and top with soda water, before garnishing with a Lavender sprig.

To create the homemade lime cordial –

Ingredients – 

500g caster sugar
750 ml water
2 zested limes
30g maleic acid

Method – 

– 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)

Bombay Sapphire Announces The Return Of The World’s Most Imaginative Bartender Cocktail Competition

Bombay Sapphire Ultimate Gin & Tonic[1]

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!”

For more information on the Bombay Sapphire World’s Most Imaginative Bartender competition visit http://www.bombaysapphire.com/imaginativebartender.

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