Gin-stronomy COMPETITION

Gin cocktails and home cooking? May be a lethal combination!  

Dry gin distillery Bombay Sapphire have recently got together with celebrity chef Gary Mehigan to launch a summer inspired menu. Here are two of our favourite picks from the collection.

Juniper Sublime G&T paired with Blue Swimmer Crab with lemon aioli and pistachio dukkah


Juniper Sublime G&T

60ml Bombay Sapphire

120ml Fever Tree Tonic Water

Lavender, Cassia & Pecan fog

Build ingredients into a G&T goblet, add cubed ice and stir lovingly

Garnish with two lime wedges

Glass – Goblet

Blue Swimmer Crab with lemon aioli and pistachio dukkah (makes approx. 30)

1 day old sourdough loaf, cut on the diagonal in 4mm thick slices

Olive oil for brushing

Sea salt flakes

500gm cooked crab meat

1 cup (250ml) Lemon Mayonnaise (see below)

1 avocado, halved, deseeded and peeled, cut into 1mm cubes

¼ cup (40g) Dukkah

Mircoherbs and extra virgin olive oil to serve 

  1. Brush both sides of the sourdough slices with a little olive oil and place on baking trays. Season with a little salt and bake for 10-12 minutes or until crisp and golden. Set aside.
  2. Drain the crab on paper towel and pick out any shell, then place in a small bowl with the mayonnaise and gently combine.
  3. Pile each slice of toast with the crab mixture on top of each toast. Dot with avocado and sprinkle with Dukkah. Garnish with microherbs, drizzle with extra virgin olive oil if using and serve immediately.

Cubeb Berry Fizz paired with Crunchy Chicken Sliders 


Cubeb Berry Fizz

45ml Bombay Sapphire

15ml 1883 Lavender syrup

10ml 1883 Vanilla syrup

30ml lemon juice

2 dashes lavender bitters

15ml egg white

30ml soda water

Add non-carbonated ingredients to a cocktail shaker and shake hard.  Add cubed ice and shake again, strain into a small highball glass, finish with a kiss of soda water and garnish with a lavender stem

Glass – small highball 10oz 

Crunchy chicken sliders (serves 6)

12 soft slider or torpedo buns

500g chicken thighs boneless

1 tbsp cinnamon powder

1 cup buttermilk

pinch sea salt flakes and freshly ground white pepper

¾ cup panko crumbs

¾ cup cornflakes

¾ cup poha flakes (rice flakes)

1/3 cup of rice flour

¼ white cabbage, finely shredded

2 golden delicious apples

1 lemon juice & zest

3 tbsp lemon mayo

1 b/c watercress washed

2 liters vegetable oil for frying

1 handful lavender flowers

  1. Cut the chicken into small 2cm cubes and place into a non-reactive container. Pour over the buttermilk, add the cinnamon powder, pinch of flaked salt and pepper. Mix well, cover in cling film and place into the fridge for a minimum of two hours or preferably overnight.
  2. Pour the vegetable oil into a deep fryer or heavy based deep saucepan and heat to 180C
  3. Mix the rice flour, poor, cornflakes and panko crumbs together in a large bowl and season with a little salt and pepper. Drain the chicken from the buttermilk and dredge through the mixture. Press the dry mix firmly onto all sides of the chicken making sure all the pieces are well coated. Set aside.
  4. Shred the apple into thin julienne and pour over the lemon juice and zest, add the finely shredded cabbage, season with salt and pepper and add a few dollops of lemon aioli to make a slaw.
  5. Working in batches, lower 6-8 pieces into the hot oil for approx. 4 minutes or until golden, crisp and cooked through, then drain onto kitchen towel. Repeat with the remaining chicken
  6. Cut the sliders in nearly all the way through and load with a spoonful of apple slaw, a few sprigs of watercress and a 3-4 pieces of the crispy chicken. Finally add a sprinkle of lavender flowers.


We are running a giveaway for one Bombay Sapphire package that includes: 2 goblet glasses, 4 martini glasses, 1 apron, 1 lemon squeezer, 4 mini bottles of Bombay Sapphire and 1 coffee book table ‘A Botanical Journey’. In order to enter the competition, tell us what you’d name your ultimate Bombay Sapphire gin cocktail and why in 25 words or less. Write your answers in the comments section below. The winner will be notified this Friday 5th Dec.


  • Lisa says:

    The Bombay Iceberg because it would be served on heaps of crushed ice – refreshing!

  • Gin beam says:

    I’d call my Gin Cocktail the Star of Bombay. Once you’ve had one you’ll be reaching for the stars all night long

  • Nicola Vidler says:

    my favourite bombay sapphire cocktail would have to be a cucumber martini it is so refreshing

  • Rick Peck says:

    “The Wages of Gin”
    Why? Easy! Because Bombay Sapphire gin is sinfully delicious!
    Thank you!

  • Jess says:

    Summer Singlet – a twist on the classic gimlet so that it’s made with Bombay Sapphire, juice of Aussie finger limes and garnished with those beautiful big finger lime pearls!

  • Danni says:

    Seven Deadly Gins

  • Christina Tzortzis says:

    Ginie out of a Glass because my cocktail would be magical like one created by a genie out of a bottle

  • Shelley Northrop says:

    The Expedition

    Serve it strong. It should take you on a journey of utter completion at the end. Not a cocktail but an experience.

  • Donna Backhouse says:

    Gin Refresher Crusher – Bombay Sapphire Gin, plenty of lemon and ice crushed and then topped with tonic – very refreshing.

  • Danielle says:

    Peachy Smile – Lots of ice, crushed up peach, dash of Elderflower cordial, in goes the Bombay, shake with love and serve with a smile. Perfection in a glass!

  • Shelley says:

    A Singapore Fling! A less sweet version of its older cousin the Singapore Sling with less sickly pineapple juice and cherry brandy with fresh cherries and a touch of bitters to top it off. A few of these this summer & there may be a few flings going on!

  • Sophie says:

    The Bombay Beyonce. Big, bold and beautiful. Tagline? “If you like it then you gotta put some gin in it” :)

  • michael mcdonald says:

    When Life Gives Your Rhubarb, Make A Gin Fizz – rhubarb syrup, ice,gin and top up with prosecco or sparkling (the sweeter the better!)

  • Andrew Benson says:

    Christmas Gin Fiz – a favourite at this time of year, it’s tart, floral and fizzy!
    1 cup cranberrie juice
    1 lemon, cut into wedges
    ½ orange, cut into slices
    1½ cups – Bombay Sapphire
    1 cup chilled Ginger Ale
    4 mint springs muddled

  • Jane Wong says:

    Gin & Yang – balance of bitter and sweet where opposite components appear to compliment each other very well – blissful balance

  • Tom says:

    Mint Pep – Sparkling concoction mingled over native pepperberries and embellished with locally-sourced river mint. Pair with Honey-Ginger Chicken Bites for a spicy blessing.

  • Nick Feil says:

    I would name my gin cocktail “Majestic Mumbai” a tribute to Bombay Sapphire’s homeland.

    Simply muddle 60ml of Bombay Sapphire with 2 slices of cucumber a few mint leaves, a dash of lime juice and a pinch of sugar. Take a lemon peel and squeeze it to release some of the zesty lemon oil then rub along the inside of the glass to give the Majestic Mumbai that extra cirtrus hit.

    Very refreshing, perfect for those hot Mumbai nights!

  • Nick Feil says:

    I would name my gin cocktail “Majestic Mumbai” a tribute to Bombay Sapphire’s homeland.

    Simply muddle 60ml of Bombay Sapphire with ice cubes, 2 slices of cucumber, a few mint leaves, a dash of lime juice and a pinch of sugar. Take a lemon peel and squeeze it to release some of the zesty lemon oil then rub along the inside of the glass to give the Majestic Mumbai that extra cirtrus hit.

    Very refreshing, perfect for those hot Mumbai nights!

  • Kate says:

    Cherry time: Make a cherry syrup, add 1 shot of gin, half a lime, a dash of bitters, and serve over ice! MM mm sweet times!

  • Izzy says:

    Gettin’ Ginny With It – Bombay Sapphire, Lemon myrtle liqueur, tonic and a sprig of mint. It’s fresher than the Fresh Prince!

  • BB says:

    All time classic Gin&Tonic: Your best companion for a stylish long night out without any hangover. And the best way to taste all facets of a good gin.

  • Barbara says:

    Golden touch. A gin tonic with a touch of saffron. I reckon it would work well with some Indian savoury crackers

  • Danika says:

    The Slumdog – Because the correct answer of “yes” to a Bombay Gin Cocktail will make you a millionaire of happiness

  • Mitch Coidan says:

    A Black Widow – It would be a naughty black/red mix of blackberries, 1 measure of Bombay, half measure of Chambourd, squeeze of fresh lime and soda water (blended)

  • Mitch Coidan says:

    A Black Widow – It would be a naughty black/red mix of blackberries, 1 measure of Bombay, half measure of Chambord, squeeze of fresh lime and soda water (blended)

  • Clare says:

    G&Tea – A refreshing jasmine ice tea, jazzed up with a little gin.

  • Angela says:

    Citrus Twist – Perfect on a summers night. Gin over ice and a squeeze of lemon juice. Yum!

  • Matt says:

    Happy Clapper Butt-Slapper – Gin, Absinth, and with a dash of red bull. Just becasue…

  • Steph says:

    Blue Velvet – after the classic film noir by David Lynch. Sexy, mysterious and intimidatingly refined.

  • Danny Cameron says:

    Mumbai madness – because its time to give gin the modern twist

  • Sue says:

    Pink gin fizz. Bitters (a few drops), Bombay Sapphire (a generous slug), ice cold sparkling mineral water (to taste). A fabulous classic with bubbles.

  • Sean says:

    Summer Storm – Bombay Sapphire Gin, cucumber slices, a little mint from the garden, plenty of ice and fresh pomegranate jewels. Cool and refreshing :)

  • Nicole says:

    Gin and Ginger – Bombay sapphire and ginger beer over ice with plenty of fresh lime and mint.

  • Luke says:

    A Slutty Mary at the gates of heaven. Tomato juice and 4 parts gin (Just in case poor Mary isn’t allowed in)

  • David says:

    Gin and Tonic – unbeatable crisp and refreshing flavour! Great to have in the bar or at home with friends!

  • rhiannon says:

    Choco-gin-gerbread. Because it will be insanely delicious, and made of chocolate liqueur, gin, ginger and cinnamon. With some fresh whipped cream. Mmmmmmmmmmmm

  • Priscilla says:

    Bombay Festive Bliss….Bombay Sapphire gin, St Germaine Elderflower liqueur, freshly squeezed lime juice, fresh mint shaken up with ice and topped up with soda water…because it’s not Christmas without it!!

  • Samantha says:

    ‘Miss September’ (Sapphire being the birthstone for this month). Gin, Blue Curacao and sour cherry. Sexy, sweet, and unforgettable.

  • Lydia C. Lee says:

    Why ruin a good Gin & tonic? But get a good tonic! Preferably with lime, but I will accept cucumber! Summer in a glass.

  • Catherine Baird says:

    The sweetest occassion – Gin, St Germain, fresh lime juice, sugar syrup topped with soda and edible flowers served in a high ball glass. Perfect.

  • Iain says:

    Golden Bombay; once you see what’s in it, you’ll know why! Ice, soda, Bombay Sapphire, a stick of cucumber, and a sprinkling of gold dust!

  • Warren Brownley says:

    Do It A’Gin – on hot summer days after slaving at work and dreading the commute, nothing refreshes like this….”Bartender, so nice, do it twice!”

  • paul mcquillin says:

    Bombay Laska, the ultimate decadent drink. Bombay Gin, lemonade, raspberry sorbet, topped with a flaming meringue. yum!

  • Amanda Moore says:

    Gin Tastic – because any cocktail with Bombay Sapphire in it makes for a great celebration and more importantly a fantastic drink!

  • Tamara Stanley says:

    Secret spices – Very nices.
    Lil’ bit naughty, lil’ bit nice,
    Shine like a Sapphire with my drink tonight.

  • Niamh says:

    Summer Salad – a mix of fresh, fruity flavours with the cool refreshing taste of gin. Perfect for these hot summer nights…and days!

  • Alan Cadogan says:

    The Slumdog Huski – big city smarts, piercing blue eyes and luxuriously smooth: loyal transportation over ice.

  • Sotiris Sotiriou says:

    The Bombay Royale

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