Bombay Sapphire teams up with bars to celebrate botanicals

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Location: Europe

Bombay Sapphire has partnered with 10 bars across Europe to create bespoke serves highlighting the botanicals used in the gin. Five bars in the UK are working with the brand: Panda & Sons in Edinburgh, Science + Industry in Manchester and three London bars: Scout, Three Sheets and the Blue Bar at The Berkeley.

From today each bar will be offering a Bombay Sapphire cocktail that explores a particular botanical and offers customers an immersive drinking experience. Imbibe had a preview of The Angel Scent at the Blue Bar, a Martini-style drink inspired by angelica root, made with pine-infused Bombay Sapphire, verjus, vermouth and crème de violette.

Michele Mariotti, assistant bar manager at The Berkeley hotel, worked with perfumier, Design Scent, to create a bespoke fragrance that is used in hidden diffusers to enhance the serve. ‘Focusing on aroma adds a whole new dynamic that you don’t usually get in bar,’ explained Mariotti. ‘We didn’t want a scent that was there for the sake of it. This scent actually helps people to pick up the angelica root in Bombay Sapphire.’

Other serves include The Blue Hive at Science + Industry, inspired by grains of paradise; The Wishing Well at Three Sheets, based around coriander seed, Sweet Cicely at Scout, which focuses on liquorice; and Cassiblanca at Panda & Sons, based on cassia bark. Each serve will be available for 12 weeks.

This activity forms part of Bombay Sapphire’s ‘A Gin of Ten Journeys’ campaign, which is based around the travels of Ivano Tonutti, the brand’s master of botanicals, who roams the globe sourcing sustainable botanicals.

It’s been a busy three years since the brand opened its new distillery in Hampshire, with increasing collaboration in the on-trade, with activities such as The Glasshouse Project capturing bartenders’ imaginations. It will be interesting to see what they do next…

About Author

Julie Sheppard

Julie is managing editor of Imbibe and joined the team in 2006. She has written about drinks for the past 16 years in a varied career that includes treading grapes in the Douro and foraging for juniper in Northumberland. When she's not hanging out with the on-trade, Julie writes about food, drinks and travel for Time Out, Square Meal, Conde Nast Traveller, Waitrose Food Illustrated and Waitrose Drinks

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