Full of flavour and bursting with sustainably sourced botanicals, it's no wonder Bombay Sapphire is the world's fastest-growing premium gin
Based on a secret 1761 recipe, Bombay Sapphire Gin is created by perfectly balancing a unique combination of 10 hand-selected exotic botanicals sourced from all over the globe. Bombay Sapphire’s botanicals are: juniper from the hills of Tuscany; lemon peel hand-picked and dried in Murcia, Spain; grains of paradise from West Africa; coriander from Morocco; cubeb berries from Java; orris root from Florence; almonds from Italy; cassia bark from Indonesia; liquorice from China; and angelica from Dresden.
But it's not only those gorgeous botanicals that are keeping Bombay Sapphire so popular – they're also gaining a reputation for their progressive approach to events and food pairing. In November last year, Bombay Sapphire brought to life its distinctly different pop-up bar and restaurant concept Project Botanicals to Auckland, New Zealand for the very first time, after being activated in Melbourne for the past two years with huge success. The Auckland event was a sell-out success. To read about the event, click here.
Chase Bickerton is the face of Bombay Sapphire in New Zealand. As Bombay Sapphire Brand Ambassador, his role is to represent the brand – conducting trainings, tastings, hosting events, and educational experiences for the bar community and consumers. We had a chat to Chase earlier this year in our industry Q&A segment, and this week, he's kindly given us one of his favourite Bombay Sapphire recipes – The Summer Train.
The Summer Train
30ml Bombay Sapphire Gin
15ml crème de cacao white liqueur
15ml elderflower liqueur
15ml lemon juice
60ml melon juice
Shake the Bombay Sapphire, crème de cacao, elderflower liqueur and lemon juice together and strain into a short glass over ice. Top with melon juice. Stir and garnish with any summer colours you can – melon, orange, flowers, mint, citrus, umbrellas.
Serve and enjoy!