StMary Bourne Identity

St Mary Bourne Identity

An oregano transmogrification is created by shaking Bombay Sapphire with MARTINI Rosso, cloudy apple & pineapple juices then topped with a rosemary sprig.

UNITS OF ALCOHOL 1.2

KCAL 100

ALCOHOL VOLUME 12%

COCKTAIL FLAVOUR PROFILE

Citrus Earthy Floral Pine Spicy
ingredients

Ingredients

  • 25ml Bombay Sapphire
  • 15ml MARTINI Rosso
  • 20ml eager pineapple juice
  • 20ml eager cloudy apple juice
  • Rosemary Sprig
glassware and barware

Glassware & Barware

  • Nick & Nora glass – chilled or frozen
  • Boston cocktail shaker
  • Hawthorne & fine strainers
  • Measuring device

Method

stir creativity

Step

1

Measure all ingredients into a cocktail shaker & add cubed ice

Step

2

Shake well then fine strain into a chilled Nick & Nora glass

Step

3

Garnish with a freshly awoken rosemary sprig laid across the top

bartenders top tips

Bartender top tips

This cocktail creates a flavour transmogrification. This is what happens when two or three flavours are combined and the end result is that they taste like something that isn’t actually there! There is no oregano in this cocktail, yet, you can taste it and furthermore, the fragrant notes of the oregano complement the piney aroma of the rosemary garnish.

Learn from the experts

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cocktail individual learn from the experts
cocktail individual learn from the experts

While production of Bombay Sapphire gin continues as normal, we are sorry to announce that until Sunday 19th July 2020 inclusive, the Bombay Sapphire Visitor Centre will be cancelling all tours and events as well as closing our shop, bar and café due to the evolving coronavirus/COVID-19 situation. All tickets purchased for visits up to and including 19th July 2020 will be refunded back to the original purchase method or rebooked. We are constantly evaluating the situation and in contact with local officials, and we will update you when tours resume. Any extension to this closure date will be communicated with at least one week’s notice. The safety of our guests and staff is our highest priority, and we thank you for your patience.