Judged by chef Simon Rogan, The Bombay Sapphire’s World’s Most Imaginative Bartender saw some incredibly creative and interesting flavours, combinations and recipes, but FOUR ingredients were taking presidence and were trending: oil, orange, herbs and tea. Using these ingredients, here are FOUR recipes that blew Simon Rogan’s cocktail socks off, including the winning bevvy…


Oil | Bombay Olive Club, from Alan Cartolano of Oskars Bar, London


50ml extra virgin olive oil-washed Bombay Sapphire

15ml Martini Extra dry Vermouth

2 dashes saline solution


To serve

Stir and strain in an olive oil dipping dish, and garnish with a black olive


Orange | Bombay Vampire Martini, from Lee Hyde of Oskar's Bar, London


50ml Bombay Sapphire

20ml fig leaf infused chocolate liqueur

15ml Cocchi Barolo Cinnata

5ml Blood orange syrup

1 dash chocolate bitters


To serve

Stirred and finished with a grapefruit twist and chocolate bitters spray



Herbs | WINNER English Garden Gin & Tonic, from Richard Woods, Duck and Waffle, London


50ml garden pea and mint compressed Bombay Sapphire

Tonic Water


To serve

Stir with ice and garnish with a fresh mint sprig



Tea | The Medicine Goes Down, from George Fellows of Popolo, Newcastle


50ml Bombay Sapphire

1 barspoon spiced marmalade

100ml Ear Grey Prosecco Tonic

1 teaspoon caster sugar

3 drops Chartreuse Elixir Végétal



Kaffir lime leaf



Find out more about Simon Rogan here and about The Bombay Sapphire’s World’s Most Imaginative Bartender here.