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.
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.