Sunday, November 19, 2006

Bombay Sapphire Martini

Bombay SapphireIn the comments section, this humble bloggers favorite bourgeois apologist, David Duff had this to say:
If that isn't the damnest thing! Until 5 days ago I had never heard of a "Bombay Sapphire martini" until you mentioned it and now, this very evening, reading yet another 'Crash-Bang-Wallop' (my knickname for American crime fiction to which I am addicted and which I buy by weight rather than book by book!), in this case "Black River" by G. M. Ford, and there in chapter 5 it mentions exactly that drink.

God, or historicial inevitability (I know which you prefer), is telling me something here, 'RinR', so please, tell me how this drink is made.
Historical inevitability for certain sir.

Quite simple really. 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, MumbiaSapphire 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 1-2mm 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!

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