East of Moscow Cocktail

East of Moscow Cocktail
East of Moscow Cocktail

Terri Ciccone

I’m not a huge fan of overly flavored cocktails. If I’m going to have a drink (that isn’t wine) I don’t usually go for the juicy or syrupy ones with too many ingredients, I like to keep it simple and stick to the classics. So when I heard Bombay Sapphire was adding two botanicals to the usual 10 in their newly launched Bombay Sapphire East, I figured it would probably have too much going on for my taste.

But it didn’t. The addition of Thai lemongrass and Vietnamese black pepper added a more crisp and tangy refreshing bite to the liquor. And when used in a cocktail, like the “East of Moscow,” it balanced the sweetness with its tart and spiciness to an enjoyable degree.



  • 1 1/2  parts Bombay Sapphire East Gin
  • part fresh lime juice
  • 1/2  part simple syrup
  • slices fresh ginger
  • Splash  of soda
  • Splash  of pomegranate juice
  • Ice


Muddle the fresh ginger with simple syrup and lime juice. Add the gin and shake well in a cocktail shaker with ice. Strain over fresh ice into a rocks glass. Top with soda and splash of pomegranate juice.

Cocktail Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Cocktail Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.