Changing tastes: Classic cocktails with modern interpretations - Ginposium 2018

In “Changing Tastes”, Dr Brock (Master Distiller at Bombay Sapphire) and Sam Carter explore how iconic gin-based cocktails can be re-imagined through modern techniques and evolving consumer preferences.

They begin by dissecting the classic Dry Martini — its origins, ingredients, and ritual — then introduce a contemporary variant built around Star of Bombay gin, Italicus bergamot liqueur, and a mint leaf garnish.

They also examine the famous Negroni and how it can be adapted into a “Cold-Brew Coffee Negroni” using Hampshire roasted Arabica coffee infused gin, showcasing how unexpected flavour pairings can reconnect gin with new audiences.

Throughout, the presentation emphasises the importance of balance, technique, dilution, and garnish in maintaining the identity of gin while pushing its boundaries for modern consumption.

Classic Dry Martini Cocktail

Ingredients:

• 60ml Star of Bombay Gin
• 15ml Noilly Prat Dry Vermouth
• 2 dashes Angostura orange bitters
• 1 lemon/orange peel twist – gently spritzed

Method:

1. To a chilled mixing glass, add good quality cubed ice, vermouth, bitters & the gin
2. Using a long bar spoon, stir well for around 30 seconds to mix, chill & add dilution
3. Spritz the natural oils from the peel of a lemon or orange (or both!) into a chilled Martini cocktail glass
4. Carefully, in a circular motion, strain the Martini cocktail into the chilled glass.

2018 Shaken & Star(ed) Martini

Ingredients:

• 60ml Star of Bombay Gin
• 10ml Italicus Bergamot Liqueur
• 15ml MARTINI Rosato Vermouth
• 1 single mint leaf – freshly awoken

Method:

1. To a cocktail shaker, add good quality cubed ice, the liqueur & the gin
2. Shake really well for around 10 seconds. Un-attach the top section of the shaker then add the vermouth
3. Using a long bar spoon, stir well for around 20 seconds to mix & chill
4. Strain the cocktail into a chilled Nick & Nora glass containing a single mint leaf. Enjoy!

1916 Hugo R. Ensslin Aviation

Ingredients:

• 60ml Bombay Sapphire Gin
• 15ml Luxardo Maraschino dry cherry Liqueur
• 15ml freshly squeezed lemon juice
• 2 dashes Crème de Violette – violet liqueur
• 1 lemon peel twist – gently spritzed
• 1 Maraschino cherry

Method:

1. Freshly squeeze the lemon juice into a cocktail shaker
2. Add the rest of the ingredients along with good quality cubed ice
3. Shake really well for around 10 seconds to mix, chill & add dilution
4. Using a fine tea strainer, strain the cocktail into a chilled coupette glass
5. Garnish with a spritzed lemon peel twist over the drink then discard the peel
6. Complete the cocktail by adding a Maraschino cherry to the glass.

2018 Bombay Sapphire Aviation

Ingredients:

• 60ml Bombay Sapphire Gin
• 15ml Luxardo Maraschino dry cherry Liqueur
• 15ml freshly squeezed pink grapefruit juice
• 1 Maraschino cherry infused in home-made Madagascan vanilla & pink grapefruit peel Liqueur

Method:

1. Freshly squeeze the pink grapefruit juice into a cocktail shaker
2. Add the rest of the ingredients along with good quality cubed ice
3. Shake really well for around 10 seconds to mix, chill & add dilution
4. Using a fine tea strainer, strain the cocktail into a chilled coupette glass
5. Complete the cocktail by adding the vanilla & pink grapefruit oil infused Maraschino cherry to the bottom of the glass.

1919 Fosco Scarselli Negroni

Ingredients:

• 30ml Bombay Sapphire East Gin
• 30ml Campari
• 30ml MARTINI Rosso Vermouth
• 1 orange peel twist – spritzed

Method:

1. Take a cut-glass crystal tumbler & fill it completely full of good quality cubed ice
2. Pour in the three liquids and stir with a long bar spoon for around 15 seconds
3. Spritz the natural oils from the peel of an orange over the top of the cocktail then twist it & place it in the glass.

2018 Cold-Brew Coffee Negroni

Ingredients:

• 30ml Bombay Sapphire East Gin infused with Hampshire roasted Arabica Mozzo coffee
• 30ml MARTINI Bitters
• 30ml MARTINI Riserva Speciale Rubino
• 1 large orange wedge – gently squeezed

Method:

1. Take a curved stem-less Riedel wine glass tumbler & fill it completely full of good quality cubed ice
2. Pour in the three liquids & stir with a long bar spoon for around 15 seconds
3. Gently squeeze a large orange wedge over the cocktail & briefly stir for a final time.

About the presenters

Dr Anne Brook is Bombay Sapphire’s Master Distiller and a Director of the Gin Guild. She joined the team at the Home of Bombay at Laverstoke Mill in September 2017 having spent four years running a small distillery in central London. She not only brings her technical experience to the role but also a passion for and in depth knowledge of the exciting and rapidly expanding gin category.

Working alongside the Master of Botanicals, Ivano Tonutti, Anne is responsible for fulfilling the global demand for Bombay gins, leading the team of 14 distillers who produce every drop and bottle of Bombay Sapphire enjoyed around the world.

Sam Carter has been an Ambassador for Bombay Sapphire since early 2009. His role incorporates spreading the good word about the ever-expanding gin category, the avant-garde world of Bombay Sapphire, its sustainable production process and the bright, fresh, uplifting cocktails it provides.