Bombay martini

From its inception, Bombay Sapphire was crafted with the perfect martini in mind. This long-standing connection with the classic cocktail now provides the foundation for a new initiative that celebrates both Bombay Sapphire and the cocktail for which it was designed.

Bombay employs a master botanist that is in charge of sourcing the specific high-quality ingredients that go into the distillation process.

The botanical ingredients that go into gin are what impart the spirit's flavor and each brand of gin has its own unique recipe. While all gin contains juniper berry, Bombay's botanist travels as far as Java for cubeb berries and sources Grains of Paradise from West Africa to round out the signature Bombay Sapphire taste. Aframomum melegueta is a species in the ginger family. This spice, commonly known as grains of paradise, melegueta pepper, alligator pepper, Guinea grains or Guinea pepper, is obtained from the ground seeds; it gives a pungent, peppery flavour. 

Using a vapor-infusion method has been used for more than two centuries, Bombay Sapphire gin is produced in small batches. The botanical elements are contained in baskets and vapor passes over them continuously, extracting their essential flavors to incorporate directly into each drop of gin. 

After a quick round up of how Bombay Sapphire is created, Bombay invites you to celebrate Martini Season.