Making the Perfect Holiday Drink with Bombay Sapphire

Throwing a holiday soirée for your posh group of friends? Show them that you ooze intelligence regarding that drink in hand. A signature Bombay Sapphire cocktail spruces up any situation. Whether you’ve hired the chef and are having an invite-only, or your covering the couch with plastic wrap and throwing a rave (no judgement),Bombay is an appropriate liquid.

BlackBook celebrated with Bombay at our party for React to Film during  Art Basel Miami Beach along with LACMA and Gemfields, cocktails in hand while viewing the three short docs featuring artists John Baldessari, Ed Ruscha, and David Hockney. Bombay drinks were certainly the best thing to quench our thirst in the Miami heat.

Want to join in on the fun? Here’s that extraordinary drink your guests will all be talking about (or just mix one up to enjoy while watching Netflix.) Of course, overindulge responsibly.



0.25 parts St Germain

1 part lime juice

0.75 parts Ginger Syrup (ie: Monin Syrup)

2 barspoons of cranberry sauce (ie: Cucina Antica cranberry sauce)

3 droplets of homemade rosemary-pepper infused oil*

1 Fresh rosemary sprig

In a mixing glass place the first 5 ingredients, then add ice and shake vigorously. Double strain into a 10 oz coupe. With a droplet, garnish the cocktail with the infused oil on top creating 3 circles that will remain on top. Spank a fresh rosemary spring in between your hands to release some aroma and put it on top of the cocktail.

*Homemade oil:

8 oz olive oil

4 7-inches sprigs of fresh rosemary

1 dried aji amarillo (Peruvian dried yellow hot pepper)

1 pinch of salt

Put all ingredients into a pan and simmer on low heat for 30 minutes making sure it does not boil. Take it off the heat and place it in a mason jar. Muddle gently to release some of the oils and flavors of the pepper and rosemary. Store it for one day. Strain all solids and place infused oil in a dark bottle. It will last for over 3 months.

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