‘Immersive’ cocktails celebrate Bombay Sapphire botanicals


Angel Scent Blue Bar

Bars around the UK and across the rest of Europe have created inventive serves to celebrate the 10 botanicals used to make Bombay Sapphire gin.

Each one has created a unique cocktail and “immersive drinking experience” as part of the brand’s campaign, “A Gin of Ten Journeys” running throughout the summer.

Available for 12 weeks from now until late October, the drinks are on the menus at Panda & Sons in Edinburgh, Science and Industry in Manchester, and three London bars, Scout, Three Sheets and Blue Bar at The Berkeley (pictured top).

“A Gin of Ten Journeys” aims to bring to life the travels that Ivano Tonutti, master of botanicals at Bombay Sapphire, makes across the globe to source the best botanicals and ensure they are sustainably sourced.

At Panda & Sons, the bar team were inspired by the botanical of cassia bark to create a cocktail called Cassiblanca, drawing on its country of origin, the tree itself and what it brings to the gin (pictured below).

It is delivered as a multi-sensory experience, coming in a bespoke vessel that looks like a cassia tree. It allows the cocktail to flow like it has been tapped from the tree itself. The drink is served in a small pho noodle bowl which you hold in your hands and sip from. The garnish is an “electric daisy” which creates a numbing effect in the mouth.

Each person who orders the drink is asked if they would like to enjoy it in the bar’s experiential “jungle”. One of the areas in the bar has been turned into a room filled with plants to recreate the Vietnamese jungle where Bombay Sapphire finds its cassia bark.

Working with a local botanist, Panda & Sons has sourced plants and flowers to fill the space, allowing people to explore textures, smells and sights not usual to a bar environment.

The other bars involved are Casbar in Sint-Truiden in Belgium, One Trick Pony in Freiburg im Breisgau in Germany, Cotton House in Barcelona, L’Antiquario in Naples and Le Café de la Gare in La Muette, Paris.

Cassiblanca by Panda & Sons
50ml Bombay Sapphire
1 barspoon Coconut rum
10ml Martini Bianco Vermouth
10ml Cassia bark sugar syrup
40ml Tonic water
Serve in a small pho bowl with an ice sphere. Garnish with an “electric daisy”.

Panda & Sons Cassiblanca

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