Culinary Escapade

A couple couple of weeks ago I got an invitation to go an event at Montreal hot spot Le Local in Old Montreal. The event was sponsored by Bombay Sapphire and they had mixologist Merlin Griffiths demonstrating some cocktails and local celebrity chef Louis-François Marcotte (Le Goût de Louis) on hand to show us some hors d’oeuvres pairings for each drink.

Check this out: I am posing with Merlin Griffiths (left) and Louis-Francois Marcotte (center). Squeeee!

Before I get to the recipes for the drinks though, I have to say the event in itself was fun. Being that this was my first time being invited to such an event, and at Le Local on top of it I was a tad intimidated by it all. I couldn’t refuse the invite to Le Local, because I heard getting a reservation to the place was pretty hard.

Mixologist Merlin Griffiths was knowledgeable as well as entertaining. To say that the Sapphire Collins is now on my list of favorite drinks is saying alot for the magic he managed to do with it, considering that I did not like gin to start with.

I learned a couple of interesting things about mixing drinks. According to the owner and chef Louis, when you go to most restaurants and bars, when you order any drink that involves lemon juice, it is a powdered preperation. I did not know that. Fresh lemon is key to a great cocktail and I for one can vouch for the huge difference that made.

Chilled glassware is also extremely important and never ever shake your martinis as it messes with the taste. Bombay Sapphire is also one of the milder gins on the market. Someone went as far as calling it a woman’s gin – not sure I agree with the assessment, but point taken. A fellow event attendee told me that this particular gin is better with lime as it brings out the herbs and spices better. I did not try that, but it makes sense. I’ll have to use lime next time I make a drink with gin.

Without further ado, here are the drink recipes from last night’s event. Come back tomorrow for the hors d’oeuvre recipes and more on the event.

Sapphire Collins

Glass: Highball or Collins glass

1½ oz. Bombay Sapphire Gin
1 oz. Fresh lemon juice – (juice from ½ lemon)
¾ oz. Sugar syrup (add 2 parts sugar to 1 part boiling water)
Soda Water
1 Lemon wedge

Method:
- Add the lemon juice, sugar syrup and Bombay Sapphire to the glass.

- Fill glass with ice and stir well. Add more ice and top with soda water.

- Garnish with the lemon wedge.

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Sapphire Ginger Mint

Glass: Highball or Collins glass

1½ oz. Bombay Sapphire Gin
3 oz. Ginger ale
6 Fresh mint leaves

Method:
- Place the mint leaves in your hand and clap once to open up the flavour.

- Add all ingredients to the glass and fill with ice.

- Stir well to mix the mint flavour through the drink.

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Sapphire Ultimate Martini

Glass: Chilled martini glass (medium size)

1½ oz. Bombay Sapphire Gin
Dash Martini® Extra Dry Vermouth
1 Olive pitted and un-stuffed or 1 Large lemon zest

Method:
- Fill a mixing glass to the brim with ice.

-Splash over the vermouth, stir once, strain the excess liquid leaving the ice in the glass.

- Pour over the Bombay Sapphire, stir carefully but rapidly for 20-30 seconds, until ice-cold.

- Fine strain into the chilled martini glass.

- Garnish with either one olive on a pick, or by twisting the lemon zest over the surface of the drink to release the oils, according to taste.

Garnish:
Classic 1 x Olive – pitted and preferably un-stuffed
Twist 1 x Large lemon zest
Gibson 2 x Silver skin onion (cocktail onion)
Franklin 2 x Olives – pitted and preferably un-stuffed
Twelves 3 x Olives – pitted and preferably un-stuffed
Dirty 1tsp of Olive Brine from the jar & 3 x Olives
Dickens No garnish (no olive or twist)