While many people default to vodka as their go-to clear alcohol of choice, I do not. I am all about the Gin. I am a big Gin drinker, as such I am always on the lookout for new Gins to try. Now while Bombay Sapphire is not at all new – in fact, it is a staple in my home bar, Star of Bombay just dropped in the Canadian market.
Star of Bombay is a higher-strength, super-premium variant of Bombay Sapphire. The classic notes of juniper, angelica and coriander have been intensified, with the addition of bergamot and ambrette seeds offering extra exoticness. A rich and intense gin. I love the more intense flavour. It is great in a classic Gin and Tonic or Gin and Soda. But it also makes for richer cocktails. One of my new favourites is the Constellation.
- 1 part Star of Bombay
- 0.5 parts Fresh Lemon Juice
- 0.5 parts Tea Syrup
- 1 teaspoon St-Germain Elderflower Liqueur
- 2 parts Prosecco
- Lavender Garnish
- Shake the gin, lemon juice, tea syrup and St. Germain with ice and fine-strain (syrup can be prepared in advance and must be served chilled).
- Taking a chilled champagne flute, pour in the gin mix.
- Add the prosecco over a bar spoon or by tilting the glass.
- Garnish with lavender.
How to Make Tea Syrup:
- 1 cup water
- 1 cup sugar
- 4 teabags or 4 tablespoons loose leaf tea
- Heat water in a saucepan on the stove. The temperature the water should reach will be determined by what type of tea you use here.
- Remove from heat and add in your tea bags or loose leaf to infuse for about 5 minutes.
- Once the tea has fully steeped, remove the tea bags or strain the loose leaves and return saucepan to stove to bring to a slow boil.
- Stir the sugar into the tea until is has completely dissolved.
- Remove from heat. Let stand at room temperature until cool, about 1 hour, before refrigerating.