As far as clear spirits go, gin is the gentleman’s favourite and it’s the perfect spirit to serve at your next gathering. Why? Well, in the simplest terms, gin is little more than flavored vodka: a neutral spirit steeped with botanicals and its herbal flavour lends itself to some of the most refreshing cocktails imaginable.
Let’s face it. The hustle of the holiday season can be stressful, especially when preparing to host the perfect holiday party. Finding yourself in need of a little bar menu inspiration? Don’t worry because Canada’s ‘Most Imaginative Bartender’ and Bombay Sapphire enthusiast, Robin Kaufman has developed three different cocktail recipes (batch style) that you can make in no time. Seriously. Welcome to Bombay Sapphire’s holiday “Power Hour” – the time spent to prep everything you need for the perfect holiday party. Now you’re ready to get your holiday party started and make some gourmet cocktails. Like, now.
COCKTAIL ONE: THE EAST APPLE CIDER AND TONIC
Ingredients:
- 1 bottle of Bombay Sapphire East
- 13oz Apple Cider
- 3.25oz Lemon Juice
- 4 bottles Fever Tree Tonic
How:
- Pour 3.25oz of batch over ice and top with 3-4oz of Fever tree tonic.
- Serve in a Collins glass and garnish with an apple slice and star anise.
COCKTAIL TWO: THE SAPPHIRE POM AND SPICE
Ingredients:
- 1 bottle Bombay Sapphire
- 9.75oz Spiced Grenadine
- 6.5oz St. Germain
- 13oz Lemon Juice
- 6oz Water (for Dilution)
- 1 cup POM Pomegranate Juice
- 1 cup White Sugar
- 1/4 cup Cloves
- 4 Black Cardamom Pods Cracked)
How:
- Combine 1 cup POM Pomegranate Juice, 1 cup White Sugar, 1/4 cup Cloves, 4 Black Cardamom Pods Cracked together to create your Holiday Spice Grenadine.
- Combine ingredients to create the batch recipe.
COCKTAIL THREE: THE SAPPHIRE EAST SNOWFALL
Ingredients:
- 1 bottle Bombay Sapphire East
- 9.75oz Vanilla Syrup
- 9.75oz Lemon Juice
- 13oz Pear Nectar
- 26 dashes Angostura Bitters
- 6oz Water (for dilution)
- 1 cup Water
- 1 cup Sugar
- 1 Vanilla Bean
How:
- Create a Vanilla Syrup by combing 1 cup Water, 1 cup Sugar, 1 Vanilla Bean in a saucepan at low to medium heat. Bring to a very low simmer, but never boil for 10 minutes until sugar is dissolved. Remove from heat as soon as sugar dissolves and let cool. Strain syrup, and bottle. Keep refrigerated up to 3 weeks.
- Combine Vanilla Syrup with above ingredients and serve in a rocks glass over ice.
- Finish off by garnishing with skewered pear slices.
