Gin drinkers, raise your glasses. For the first time in a quarter-century, Bombay Sapphire is releasing a new spirit, one that adds some punch to the brand’s classic London dry gin.
Made with 12 botanicals, Bombay Sapphire East ($22.99) celebrated its Las Vegas launch last September 23 at a cocktail party inside Jose Andres’ China Poblano at the Cosmpolitan. The gin has a warm citrus flavor thanks to the addition of Thai lemongrass and Vietnamese peppercorn, two tasty ingredients you won’t find in standard-issue gin. During the party, bartenders treated guests to a variety of East-infused libations, which you can mix up at home using the recipes below.
Sapphire Lemongrass and Elderflower Collins
2 oz. Bombay Sapphire East
3/4 oz. Lemon juice
1/2 oz. St. Germain
Lemongrass
Muddle lemongrass sliced up. Build all with cubed ice, charge with soda and serve in a highball.
Cheung Po the Kid
1 1/2 oz. Bombay Sapphire East
1/2 oz. Yellow Chartreuse
1/2 oz. Plymouth Sloe Gin
1/2 oz. Lemon juice
Top with house made ginger beer (or some good stuff you bought at the store, if you don't feel like cranking out a batch of your own)
Build in a collins glass over ice and stir to mix. Garnish with lemon grass straw (this is done by hollowing out a piece of lemon grass and inserting a plastic straw inside that pops out above the top).
The Ultimate Gin & Tonic
2 oz. Bombay Sapphire East
Tonic
Lemon rind
Ice sphere (or cubes)
Slice 4 inches lemon rind thinly and twist it inside the glass before dropping in. Add 1 ice sphere. In glass, add a couple of juniper berries, one whole edible flower (no petals), one very thin lime wheel and one verbena sprig. Add gin and tonic.
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