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Have yourself a merry little cocktail


Christmas Edible Cinema with Bombay Sapphire
Christmas Edible Cinema with Bombay Sapphire

Bombay Sapphire have never fallen short of impressing us in the past, and in recent months they've been doing their utmost to beat their own rather staggering legacy.

From imaginariums to ingeniously placed cocktail pop-up stops, gin 'o' clock has always seemed like an appealing thought, and now it's getting even more three dimensional.

As a charming pre-Christmas treat, Motilo were fortunate enough to attend one of their festive 'Edible Screenings' of Withnail and I, complete with numbered boxes of sensory stimulating oral delights to nibble on when prompted throughout the film. Ranging from 'lighter fluid' to 'deep heat' - the accompanying snacks weren't without the fear factor, luckily, all was washed down with plenty of Bombay Sapphire infused 'I nailed It' cocktails.

We can't wait for more events like this in the New Year, which transform the routine into an occasion worth remembering, much like the unique drink itself.

bombay sapphire christmas cocktail
The Bombay Quincessential Pear

With this in mind, we thought it appropriate to have a word with the gin giants themselves and see what cocktails could be rustled up in the comfort of your own home, after all, Christmas TV is made for drinking games surely? Here's one we made earlier:

BOMBAY QUINCESSENTIAL PEAR

Ingredients:

50ml Bombay Sapphire 15ml orange liqueur (ie Cointreau) 15ml freshly squeezed lemon juice 2x 1/2 cm thick pear slices (diced) 1 heaped tea spoon quince jelly 1/2 tea spoon caster sugar.

Glassware:

Chilled martini cocktail glass or coupette ice, shaken with cubed ice garnish on rim. Place thin slices of pear on the rim of the glass with a dusting of icing sugar.

The mix:

Place the diced pear into the bottom of a cocktail shaker and 'muddle' or squash to a pulp using the end of a rolling pin or muddler. Spoon in the caster sugar and quince jelly then stir to mix. Squeeze in the lemon juice and pour in the Cointreau and Bombay Sapphire and fill the cocktail shaker with cubed ice. Attach the top then shake the contents really well for a good amount of time to chill and aid dilution. Fine strain using a tea strainer into a chilled martini cocktail glass or coupette then garnish with thin slices of pear on the rim of the glass and dust them with a light dusting of icing sugar. Enjoy!!

Cocktail created by Sam Carter, Brand Ambassador for Bombay Sapphire

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