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

Oil |Bombay Olive Club, from Alan Cartolanoof 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 Hydeof 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 Fellowsof 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 and about The Bombay Sapphire’s World’s Most Imaginative Bartender here.