FOUR Cocktail Trends & Recipes

14 Mar 2014
< 1 min read
Cocktails are taking drinks menus by storm, but what’s next? FOUR notably cocktail ingredients and recipes emerged from this year’s Bombay Sapphire’s World’s Most Imaginative Bartender Competition, judged by Simon Rogan, that are shedding light on what’s next in the imbibing world…

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.