BOMBAY SAPPHIRE® and culinary expert Chef Corbin Tomaszeski re-imagine prohibition-era cocktails to create the exclusive SAPPHIRE® Speakeasy

TORONTO, May 10 /CNW/ - Secret passwords, back alley entrances, dimly lit rooms, hushed voices and classic cocktails - so was the Speakeasy life.  The 1920's prohibition-era Speakeasies played a pivotal role in spirits history, as premium recipes - now known as classic cocktails - were created for an exclusive, upscale clientele.  This year, BOMBAY SAPPHIRE® is bringing the elusive sophistication and excitement of the prohibition era to the present with its SAPPHIRE® Speakeasy, reimagining the elegance and style of Speakeasy entertaining with inspired cocktail and cuisine pairings.

"This summer, BOMBAY SAPPHIRE® has re-imagined classic prohibition-era cocktails and the elusive, exclusive establishments that created them," said Merlin Griffith, BOMBAY SAPPHIRE®'s Global Brand Ambassador. "These new recipes will stir consumers to recreate cocktails at home in their own exclusive clubs to experience this classic sophistication and style with a modern twist."

Canadians can bring the Speakeasy style home and impress their guests with BOMBAY SAPPHIRE® gin's re-imagined cocktail and cuisine pairings that put a modern twist on timeless classics. Exclusive recipes and elegant entertaining tips from BOMBAY and Corbin Tomaszeski, host of Canada's favourite food shows Dinner Party Wars and Restaurant Makeover, will help any modern-day man transform into a roaring '20s gentleman entertainer.

Inspired by BOMBAY SAPPHIRE® botanicals, each dish is rich in worldly, exotic tastes, and is perfectly complimented by the mixable and tantalizing flavours of the BOMBAY SAPPHIRE® cocktails.  There is a pairing for every palate and these new recipes will inspire Canadians to recreate cocktails at home in their own exclusive clubs to experience classic sophistication and style with a modern twist.

SAPPHIRE®& SIN and Prohibition Turkey Bites

The SAPPHIRE® & SIN is a twist on the classic Gin Fix - a traditional cocktail that was developed during the prohibition era - re-imagined by replacing grenadine with ginger syrup to enhance the Grains of Paradise flavour infused in BOMBAY SAPPHIRE®.

SAPPHIRE®& SIN (Makes 2 Cocktails)


1.5 oz           BOMBAY SAPPHIRE® gin
1 oz           Freshly squeezed lemon juice
0.5 oz           Fresh orange juice
0.5 oz           Fresh ginger syrup
          (1 cup of powdered white sugar, ¾ cup of boiling water, 5 thick slices peeled ginger root.  Add all to a saucepan over a medium heat for 10 minutes, leave to cool for 30 minutes and strain into clean bottle and refrigerate)


Add all ingredients to a cocktail shaker with plenty of ice, shake well.  Strain into a chilled cocktail glass or on the rocks in a tumbler.  Garnish with ginger slices and coriander/cilantro leaves.

Prohibition Turkey Bites

Original recipe by Chef Corbin.  Italian food was introduced into America in the 1920s.  Pasta and meatballs were popular as they were very filling, economical and easy to prepare.  Prohibition Turkey Bites are Chef Corbin's reimagination of the classic meatballs with spaghetti; they are prepared in a very similar manner, but with today's readily available ingredients and an Asian influence.  The use of cilantro enhances the coriander botanicals infused into BOMBAY SAPPHIRE® gin.


1 lb.           Ground beef
1 cup           Bread crumbs
1 oz           Minced fresh ginger root
1-2         cloves Garlic, minced
1 tbsp.           Sambal Oelek chilli sauce
2            Green onion, minced fine
1 tsp.           Sesame oil
¼ cup           Fresh cilantro, chopped
1 tbsp.           Soy sauce
Salt and pepper, to taste

Breading Station

2 cups           Flour
3            Eggs, beaten and mixed with ¼ cup water
2-3 cups          Japanese Panko Bread Crumbs
1 litre           Neutral flavoured oil for frying - Sunflower or Peanut oil

Honey Lemon Dipping Sauce

1 splash           BOMBAY SAPPHIRE®
1 cup           Honey
4 tbsp.           Fresh lemon juice
1 tbsp.           Sliced chives
Lemon zest

The Chef Corbin Method:

Combine all ingredients and from into mini meatballs (approx. ¾ inch wide).

Bread the mini meatballs with the flour, egg wash and Panko bread crumbs.

Preheat the neutral flavoured oil into a deep sauce pan to 350-degrees and fry the meat balls until golden brown and juices run clear.

Remove the cooked meat balls from the oil and place onto absorbent paper to remove excess oil.  Season them with salt and pepper and serve 2 mini meat balls on a knotted bamboo skewer.

Present them with the honey-lemon dipping sauce and enjoy.

SAPPHIRE® FRENCH HIGHBALL and Speakeasy Baked Clams

A variation on the French 75 Cocktail that was standardized during the prohibition era, the SAPPHIRE® FRENCH HIGHBALL reflects the passion for cocktails that was taken up internationally and by Americans during the times of temperance.  The classic French 75 has been re-imagined with the addition of pear nectar to add a rich, fresh flavor that helps to combat the acidity of the lemon and champagne.



1 oz           BOMBAY SAPPHIRE®
0.5 oz           Lemon juice
0.5 oz           Simple syrup
          (2 parts sugar & 1 part boiling water; stir until dissolved and chill)
1 oz           Pear nectar/juice
Top with Champagne or Sparkling Wine


Add the first 4 ingredients to a highball glass and stir. Fill the glass with cracked ice (lightly smash some ice cubes). Top slowly with champagne and stir once more. Garnish with a long "shoestring" lemon twist and edible gold flakes for pizzazz.

Speakeasy Baked Clams

Original recipe by Chef Corbin.  As refrigeration was a luxury; many people relied on canned goods for food during the prohibition era.  Canned vegetables and fish were very popular and allowed people to eat within budget.  Canneries opened and people worked the factories.  Canned clams were a favourite during this time and this recipe is a spin on "Classic Clams Casino", a dish that was served in the popular restaurants and supper clubs in the 1920's.  The use of toasted crushed almonds in this recipe highlights the almond botanicals featured in BOMBAY SAPPHIRE® gin.


1 oz           BOMBAY SAPPHIRE®
3 tbsp.            Olive oil
1 ½ oz           White onion- cut brunoise
¾ cup            Panko bread crumbs
1 ½ oz            Toasted crushed almonds
1 clove            Garlic, minced
12 pieces           Little neck clams, cooked & chopped
½ cup            Chopped crab meat
2 tbsp.            Chopped Italian Parsley
Pinch            Fresh thyme leaves, chopped
1-2 tbsp.           Chopped fresh basil
3 tbsp.            Shredded parmesan cheese
Lemon juice, to taste
Salt and Pepper, to taste

The Chef Corbin Method:

Place the whole fresh clams in a pre-heated small sauce pan with 1 cup of dry white wine, 2 cloves of minced garlic, 2 sprigs of fresh thyme, a pinch of salt and some cracked black pepper - cover the pan with a lid and cook until the clams open up (approximately 5 minutes).  Remove from heat and allow to cool - remove the cooked clams from the shell and save the shells until later use.

In a pre-heated sauté pan, sauté the onions and garlic in the olive oil until tender. Deglaze with the gin and reduce by half.

Add the bread crumbs and almonds and continue to cook for 2 minutes.  Remove from heat and add the chopped clams, crabmeat, fresh herbs and Parmesan cheese.  Season the mixture with salt and pepper and lemon juice.

Fill each reserved clam shell with the bread crumb mixture and place onto a small baking tray.  Pre-heat the oven to 375-degrees and bake the stuffed clams for 5 minutes or until hot and crispy.

Remove them from the oven and garnish with chopped fresh Italian parsley. Serve while hot and enjoy.  Serves 1 dozen clams

THE DOROTHY PARKER and Blind Tiger Potato Rounds with Pea Puree and Shaved Fennel

The DOROTHY PARKER is an updated twist on the Mary Pickford, a white rum cocktail that was invented in Cuba and made popular by wealthy traveling Americans during the 1920s.  Re-imagined using BOMBAY SAPPHIRE® gin instead of rum and Martini & Rossi® Bianco instead of maraschino cherry juice, this recipe helps enhance the earthier elements of the gin such as orris root and angelica.

THE DOROTHY PARKER (Makes 2 Cocktails)


1.5 oz           BOMBAY SAPPHIRE®
1oz           Fresh pineapple juice
1 tsp.           Grenadine
2 tsp.           Martini & Rossi® Bianco
          (Substitute: Martini Extra Dry and a teaspoon of sugar)


Add all ingredients to a shaker with plenty of ice, shake well.  Strain into a chilled cocktail glass.

Garnish with a pineapple leaf and lime twist.

Blind Tiger - Potato Rounds with Pea Puree and Shaved Fennel

Original recipe by Chef Corbin.  During the 1920s, women of the household prepared many a suppers with potatoes; they were readily available, easy to grow and long lasting - not to mention filling and versatile in many dishes.  The potato chip was introduced in the 20th century and served in tins or the original wax paper bags.  Canned peas were also very popular and served as an inexpensive side dish to guests alike.  This recipe speaks to the simplicity of potatoes, but becomes modern and reimagined with the addition of the pea puree and shaved fennel. This recipe features the flavor of liquorice from the fresh fennel, which complements the liquorice botanical in BOMBAY SAPPHIRE® gin.


12 slices           Baby potato rounds (approx. ¼ inch thick & 1 ½ inches in diameter)
1 splash           BOMBAY SAPPHIRE®
3 tbsp.            Extra virgin olive oil
1 tsp.           Chopped fresh thyme
1 cup           Pea puree
          (place 1 cup of cooked, cooled, drained peas into a food processor, add olive oil and lemon zest.. Puree until smooth and season with salt and pepper)
1 cup            Fennel, thinly shaved
Garnish of fresh thyme leaves
Kosher sea salt, to taste
Cracked black pepper, to taste

The Chef Corbin Method

Toss the raw potato rounds with olive oil, fresh thyme and season with salt and pepper.  Bake the potato rounds in a preheated 375-degree oven until tender- approximately 10 minutes.  Remove from heat and allow to cool to room temperature.

Spread a small amount of the pea puree on the top of each roasted potato round.

Combine the fresh fennel with a splash of SAPPHIRE® gin and toss gently.  Place a small amount of the gin soaked shaved fennel on top of the pea puree  and garnish with sprigs of fresh thyme and cracked black pepper.   Serve and Enjoy. Serves 12


SOURCE Bombay Sapphire

For further information:

For more information or images please contact:
Tonisha Bath | Optimum Public Relations | 416 967 8125 |
Rachael Collier | Optimum Public Relations | 416 934 8047 |

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