The and Crumpets cocktail

I don’t accept many PR invitations – my commitment to lazy, keyboard-mashing amateurism prevents me from taking an interest in developments, trends or things that happen outside the dark fug of my living room. But when Bombay Sapphire emailed asking if I’d like to go to an evening of ginny cocktails in the Bombay Sapphire Blue Room at Vinopolis, there was only one suitable response: Yes, yes I would. And then I went and slept outside the entrance just in case some other blogger got there before me and managed to get their hands on more free gin.

The evening was lead by Bombay Sapphire’s Ambassador Sam Carter, who galloped us through a 1,000 years of gin history and the 10 botanicals that Bombay Sapphire gets wafted through on its journey from neutral grain spirit (wheat-based, since you asked) to gin.

Over the course of the evening I learnt that juniper berries taste like chewing a forest floor, angelica root is reminiscent of the scented paper liners in your grandmother’s unmentionables drawer and grains of paradise burn like the fires of hell. And taste a bit like mango.

Having skittered through the book learning, it was back to the bar and headfirst into the cocktails. Watching martinis, collins and aviations being shaken and stirred I was reminded why I go to bars for my cocktails (I never put the lid on the shaker properly and it goes all over the kitchen floor. Having to lick your pre-dinner cocktail from the lino takes the sophisticated shine off the whole process).

Nevertheless, I did invent a fantastic collinsy cocktail. I say I invented it. I mainly watched it being made and then drank it. But putting grapefruit in was definitely my idea and that makes it mine.

To make 1 Gin and Crumpet’s cocktail you need:

60-70ml gin (Bombay Sapphire if you want to recreate it with complete historical accuracy)
20–30ml elderflower cordial
1/4 pink grapefruit, chopped into chunks
1 sprig rosemary, leaves stripped from the stem, plus extra to garnish
Soda water
Pared grapefruit zest, to garnish

The measurements are approximate – we just free poured it into a shaker, but it definitely does need slightly more than a double measure of gin (quelle surprise).

To make it, put the gin, elderflower cordial, grapefruit and rosemary leaves into a shaker and muddle them with a pestle or a fancy bar muddler tool to squash the juice and oils out of the rosemary and grapefruit.

Add a tonne of ice cubes, stick on the lid and shake it until you go cross-eyed. Strain it into a tall glasses filled with more ice cubes (your glass should be around 3/4 full) and top up with soda water.

Take a strip of grapefruit peel (white pith removed) and twist it over the top and sides of the glass to lightly cover it in more grapefruit oils. Then stick the zest in the top of the glass with a sprig of rosemary to garnish. Knock back while loudly exclaiming: “This is brilliant. I’ve definitely invented the best cocktail. Your cocktail is nowhere near as good as mine.” For an authentic Gin and Crumpets experience, refuse to share it and threaten to fight anyone who comes near it with a straw.

In spite of being well refreshed, the muses didn’t descend and I failed to come up with a good name for it. Underneath The Arches? The Stoney Street Special? Gets Your Drunk And Makes You Do Inappropriate Things? These all seem like crap names. If anyone has a better suggestion, it’d much appreciated. Otherwise, I shall continue to refer to it as MINE.

Tagged with: Gin

0 Responses to Making cocktails with Bombay Sapphire

  1. I bloody love gin. I once promised to open a bar called ‘Gin Clarity’ with my best friend when very drunk on the aforementioned spirit. It’s all about number 10 for me though. I am envious of your invite. x

  2. Jingan says:

    Great post! I received the beautiful blue bottle as a gift recentlyand I actually prefer it in my classic martini …maybe that’s just me though! Have you had plymouth? nice, simple, but nice.

  3. That was all going so well until you mentioned the grapefruit… *sucks cheeks in*

    Still, if you say this cocktail is utterly awesome, then who am I to disagree? I’m going to have to try it, innit.

  4. Craftilicious says:

    Can’t fault you – I’d have kept it all to myself too – grapefruit and rosemary sounds and intriguing combo and gin and elderflower is a personal fave – the blue bottle is coming out tonight fo sure¬!

  5. Having been lucky enough to be present at the inception of the Stoney Street Smash I don’t think you should be so modest about your part in its creation.

    All bar one ingredient was your choice I think!

    The refusing to share it bit however I seem to remember was true! (and rightly so)

    On the ‘not properly sealed shaker’ front I can offer the advice that a large kilner jar is a leak proof solution to this issue and much easier to open as well.

  6. Sally says:

    The lino lick. What a classic line in this post! Love the sound of rosemary, grapefruit and gin together. Have guests arriving tonight for some sunshine and think I’ll greet them with this cocktail.

  7. ginandcrumpets says:

    @Recipes from a normal mum I would definitely go to a bar called Gin Clarity, I think that’s a business idea worth holding onto!

    @Jingan Yes, Tried both Plymouth normal and Plymouth Navy Strength. Prefer the normal version – quite sweet and smooth. But let’s be honest, if it’s gin then I’m happy.

    @aforkfulofspaghetti Could try it with orange instead?

    @Craftilicious Hope you had good cocktails.

    @thebartrainer A kilner jar. Of course! Not so elegant, but I could live with it for cocktails that end up in the glass and not sprayed all over the room. Thanks for your hep in developing The Stoney Street Smash 🙂

    @Sally Do give it a go. Forced it on some friends on Thursday and everyone seemed to like it (or maybe they were just afraid of my maniacal insistence that it’s delicious).

  8. […] Gin and Crumpets If you can't drink it, eat it « Making cocktails with Bombay Sapphire […]

  9. compostchris says:

    I think the name The Lino Lick is superb for your cocktail.

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