This Week

• In Celebration of - Bombay Sapphire

• Trivia Question

• Cocktail Corner - The Negroni

• Trivia Answer

In Celebration of - Bombay Sapphire

Bombay Sapphire, a staple on the shelves of bars both swanky and simple, has held its ground in the world of gin with an elegance that's as clear as its iconic blue bottle. Since its launch in 1987, this London Dry Gin has developed a following in over 120 countries. Let’s take a look at what makes Bombay Sapphire a notable gin choice.

The nose of Bombay Sapphire is immediately inviting, yet it doesn’t overpower. It has a refined floral bouquet that suggests summer meadows more than it does a perfume shop. Delicate notes of lemon peel and a hint of juniper waft through at first, setting a clean, crisp stage. Lean in closer and there’s a whisper of coriander and a soft brush of angelica. It has complexity, but without being complicated.

On the palate, Bombay Sapphire is as smooth as its aroma promises. The initial taste is slightly sweet with an earthy hint of juniper that Bombay gins are known for. This is swiftly followed by a refreshing burst of citrus zest which balances the flavor profile and prevents it from feeling too heavy. The mid-taste brings a lovely blend of almonds and orris root which rounds out the drink with a creamy mouthfeel.

Some might find the floral and herbaceous elements a touch too subdued, especially those used to more aggressively botanical gins. The finish is clean but quick, possibly leaving more veteran gin aficionados chasing a little more complexity and a longer linger on the palate. Even still, for those who appreciate nuance over brute force, Bombay Sapphire offers a remarkably crisp and balanced flavor that makes it a perfect candidate for both classic and modern cocktails. 

Although established in 1987, the actual recipe is based on one from 1761. It was meticulously developed by Thomas Dakin of Warringtion, England, and involves a unique recipe of ten different botanicals including such exotic ingredients as Grains of Paradise from west Africa and Cubeb Berries from Java. That might not sound like a huge deal today, but it was quite ambitious in the 18th century. Dakin’s recipe was brought into the modern era with a vapor infusion process that was revolutionary for the 1980s. Specifically, this process involves passing heated vapors through raw botanicals, extracting subtle flavors and aromas without the harshness that direct boiling might create. The result is a more refined and elegant gin profile.

In terms of popularity, Bombay Sapphire isn’t shy of admirers. It ranks as one of the best-selling gins in the world, with the brand moving millions of bottles annually. This widespread appeal is a testament to its versatility and accessibility. It’s a gin that’s as much at home in a classic martini as it is in more adventurous cocktails.

While Bombay Sapphire might not push the envelope when it comes to bold gin flavors, its broad appeal and gentle profile make it a reliable and enjoyable choice. Its refined mix of botanicals and the smooth finish provide a sophisticated sip that’s hard to fault. Whether you’re a gin novice or a seasoned sipper, Bombay Sapphire offers a clean, mellow introduction to the world of gin cocktails with just enough nuance to keep things interesting. It’s a bottle that is always on our shelf due to its versatility and widespread appeal. I usually keep it simple on the rocks with a lemon twist, but of course it makes a refreshing gin and tonic or ricky as well.

Cocktail Corner
The Negroni

Of COURSE we want to make a Negroni when we are talking about gin. This
bittersweet cocktail has gained a lot of popularity for its balanced flavor profile. It’s simple to make, but presents with a satisfying complexity. The Campari provides a bitter edge, which complements the sweet vermouth and the botanicals in the gin. Enjoy it as an aperitif or whenever the mood strikes you.

Ingredients:

• 1 oz Gin

• 1 oz Campari

• 1 oz Sweet Vermouth

• Orange Peel (for garnish)

Let’s Make It! 

1. Pour gin, Campari, and sweet vermouth into a mixing glass with ice.
2. Stir well until the outside of the glass feels cold.
3. Strain into a chilled rocks glass over a large ice cube.
4. Garnish with a strip of orange peel.

CHEERS!

Thanks for celebrating Bombay Sapphire with us. If you need to reach us, have feedback, or have a topic you would like to see, please let us know at [email protected]