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
- 1 part fresh lime juice
- 1/2 part simple syrup
- 3 slices fresh ginger
- Splash of soda
- Splash of pomegranate juice
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.