Bombay Sapphire Martini by Guest Blogger Shane
This post is abbreviated from the original, found here.
The Reverend Horton Heat once said, "I live my life on a layer of ice" and indeed, in my estimation, this is the key to a good martini of any sort, but most especially the Bombay Sapphire.
The key ingredient is unsurprisingly Bombay Sapphire Gin (or to the politically correct, Mumbai Sapphire Gin, hehe). Also, it is well worth noting that a fine martini glass is required for maximum enjoyment. A very thin rim is preferred.
First off, fill your cocktail shaker with crushed ice.
Second, place two jiggers of Bombay Sapphire Gin into the shaker.
Third, shake vigorously, until frost forms on the shaker. This breaks up the ice creating a somewhat slushy mixture which is your first key, and also fully releases the botanicals, which is your second key.
Fourth, put a pony of Martini & Rossi Extra Dry Vermouth into the gin glass. Gently swirl the martini glass to coat the entire inside of the glass with vermouth (much like you would with wine to see its "legs").
Fifth, give the gin a few more good shakes, then using the filter, pour it into the martini glass, it should come to about 1-2 mm below the rim. A pleasant release of botanicals, smelling somewhat like fresh pine needles, should fill your senses. After a few seconds a layer of ice should form on the surface of the martini.
Sixth, if so inclined, drop a couple of Spanish Queen Olives into the martini. For Christmas time, dropping two or three Peppermint Starlight Mints is a very enjoyable holiday alternative to the olives.
Voila! Enjoy!
The Reverend Horton Heat once said, "I live my life on a layer of ice" and indeed, in my estimation, this is the key to a good martini of any sort, but most especially the Bombay Sapphire.
The key ingredient is unsurprisingly Bombay Sapphire Gin (or to the politically correct, Mumbai Sapphire Gin, hehe). Also, it is well worth noting that a fine martini glass is required for maximum enjoyment. A very thin rim is preferred.
First off, fill your cocktail shaker with crushed ice.
Second, place two jiggers of Bombay Sapphire Gin into the shaker.
Third, shake vigorously, until frost forms on the shaker. This breaks up the ice creating a somewhat slushy mixture which is your first key, and also fully releases the botanicals, which is your second key.
Fourth, put a pony of Martini & Rossi Extra Dry Vermouth into the gin glass. Gently swirl the martini glass to coat the entire inside of the glass with vermouth (much like you would with wine to see its "legs").
Fifth, give the gin a few more good shakes, then using the filter, pour it into the martini glass, it should come to about 1-2 mm below the rim. A pleasant release of botanicals, smelling somewhat like fresh pine needles, should fill your senses. After a few seconds a layer of ice should form on the surface of the martini.
Sixth, if so inclined, drop a couple of Spanish Queen Olives into the martini. For Christmas time, dropping two or three Peppermint Starlight Mints is a very enjoyable holiday alternative to the olives.
Voila! Enjoy!
Grade: A
4 comments:
I am sadly allergic to gin. Something I found out sortly after drinking 2 martinis at the Sands on our way to a Tom Jones concert.
I am a die-hard vodka martini drinker. That is because the first martini I ever drank was made of vodka and not gin. Therefore, so was my second, third, etc.
Your lovely description makes me realize that I need to try a gin matini.
And.
I.
Will.
:)
Thanks.
Rachel -- I have always wanted to go to a Tom Jones concert! (And throw panties on stage.) I'm so jealous!
Acme -- This is all Shane's description. Personally, I hate the taste of gin. Vodka, on the other hand...
Bombay Sapphire Martini glass looks very clear.Instead of Gin I prefer vodka. The process of making Sapphire Martini is simple. I never try Gin Martini. But today I will try.I like your writing style.I like to enjoy my martini drink with Cuban Cigars ,which I buy online.Thanks for sharing.
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