The Moment

A fun & playful creation by Sam Carter whereby you shake Bombay Sapphire with pink grapefruit juice & home-made vanilla seed sugar syrup to produce a ‘flavour transmogrification’ of dark chocolate. It’s the only non-chocolate, chocolaty cocktail

UNITS OF ALCOHOL 2

KCAL 171.9

ALCOHOL VOLUME 17%

COCKTAIL FLAVOUR PROFILE

Citrus Earthy Floral Pine Spicy
ingredients

Ingredients

  • 50ml Bombay Sapphire
  • 25ml freshly squeezed pink grapefruit juice or good quality carton
  • 15ml home-made vanilla seed sugar syrup (see below for recipe in Sam’s Top Tip)
  • Pink grapefruit peel twist
glassware and barware

Glassware & Barware

  • Serrated knife & chopping board
  • Measuring device
  • Citrus press (citrus juice squeezer)
  • Cocktail shaker, Hawthorne strainer & fine tea strainer

Method

stir creativity

Step

1

Measure all of the ingredients into the glass part of a cocktail shaker.

Step

2

Fill the shaker full of good quality cubed ice, attach the top securely and then shake really well to and fro for around 20 seconds or until you feel lots of condensation on the outside of the shaker.

Step

3

Using a Hawthorne strainer and fine tea strainer, pour the liquid into a chilled coupette or martini cocktail glass.

Step

4

Garnish the cocktail by spritzing the pink grapefruit peel twists oils over the top of the cocktail and then place the peel in the glass, pink side facing up.

bartenders top tips

Bartender top tips

To make a 2:1 ratio home-made vanilla sugar syrup at at home, add 2 parts (e.g. 2 pints) caster sugar and 1 part (e.g. 1 pint) clean water to a pan on the hob. Slit 2x Madagascan vanilla seed pods, scrape out the seeds and add everything to the sugar / water solution. Heat to a simmer for around 7-10 minutes to infuse stirring occasionally (not too much as this can make the sugar re-crystalize!). Turn off the heat and allow to cool. Pour the entire contents into a sterilized sealable bottle and keep in the fridge. It shall keep well for around 6-8 weeks. Remember, you only require 15mls per cocktail.

Learn from the experts

DISCOVER HOW TO MAKE THE ULTIMATE GIN COCKTAILS

VIEW GIN MASTERCLASS

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.