Pairings

Cocktail: SAPPHIRE® Ultimate Martini Cocktail
Cheese: Los Beyos

Creamy meets crisp with this pair of contrasts.

Los Beyos is a dense, compact, "peasant" style artisan goat's milk cheese from the Asturias region of Spain. It has a unique flinty texture and flavor, and the first bite's slight chalkiness melts into a big, buttery, creamy texture with a well-balanced and tangy finish. Beyos happens to pair beautifully with the boldness of a SAPPHIRE® Ultimate Martini cocktail. The crisp, clean taste of BOMBAY SAPPHIRE® Gin helps to cut through the creamy feel of Los Beyos to create a powerful balance in the mouth. The result is an intriguing interplay of two striking, yet complementary flavours.

SAPPHIRE® Ultimate Martini Cocktail
3 parts BOMBAY SAPPHIRE® Gin
dash NOILLY PRAT® Original French Dry Vermouth

Pour ingredients into a shaker filled with ice, stir thoroughly and strain into a chilled martini cocktail glass. Garnish with green olives or a twist of lemon, if desired.

Make a SAPPHIRE® Dirty Martini Cocktail by increasing the vermouth and adding olive brine.

Purchase Los Beyos or BOMBAY SAPPHIRE® Gin.

Cocktail: SAPPHIRE® Apricot Mango
Cheese: Fleur de Marquis

Aromatic herbs blend with fruit flavours in this evocative pairing.

Fleur du Maquis is made in Corsica from the milk of the Lacaune ewes. During production, the smallish wheels are encrusted with rosemary, fennel seeds, juniper berries, and the occasional bird's eye chile. Fleur du Maquis strikes a wonderful balance, for an herb-encrusted cheese, with the flavours and aromas of the herbs subtly enhancing the warm, bright, sheepy quality of the paste. This cheese pairs extremely well with the abundant fruit flavours in the SAPPHIRE® Apricot Mango. The succulent apricot and mango flavours in the cocktail help draw out a tinge of sweetness from the Fleur du Maquis. Plus, the juniper base of BOMBAY SAPPHIRE® Gin provides a common ingredient to balance the herbal notes of the cheese. The result is a commingling of aromatic delights.

SAPPHIRE® Apricot Mango
1 ¼ parts BOMBAY SAPPHIRE® Gin
1 ½ parts mango juice or puree
½ part apricot brandy or liqueur
½ part simple syrup
¼ part grenadine
squeeze of lime

Pour grenadine over ice in a rocks glass. Shake remaining five ingredients and add to the glass.

Purchase Fleur de Marquis or BOMBAY SAPPHIRE® Gin.

Cocktail: SAPPHIRE® Savoy
Cheese: 4 Year Aged Gouda

Salty & sweet meet tart with this unexpected pairing.

Gouda is simply unrivaled for that perfect balance of salty and sweet. Deep caramel in color, crunchy, flaky, and meltingly smooth on the tongue, a true cow's milk, Dutch Gouda bursts with flavor. The hint of butterscotch at the finish is a signature of this Dutch treat. Initially, the pairing of this Gouda with the SAPPHIRE® Savoy is a surprise. The cocktail is an invigorating blast of citrus, with a tart grapefruit flavor that is mellowed by the more subtle orange liqueur. When paired with Gouda, the result is an exciting meld of salty, sweet and tartness in one.

SAPPHIRE® Savoy
1 ½ parts BOMBAY SAPPHIRE® Gin
2 parts fresh-squeezed grapefruit juice
½ part premium orange liqueur

Shake ingredients with ice. Strain into a chilled martini cocktail glass. Garnish with a twist of lemon and a pinch of salt.

Purchase Gouda or BOMBAY SAPPHIRE® Gin.

Cocktail: SAPPHIRE® Collins
Cheese: Appenzeller

Two classics come together to form an enlivening herbal bouquet.

Appenzeller, a classic Swiss Alpage cheese,
gets its unique flavors from the herbs, liquors and wines that comprise
the solution in which the wheels are bathed. The wheels are washed
frequently and aged for a minimum of four months, until they develop an
herbaceous, nutty flavor and smooth, milky finish. Pair Appenzeller with another classic taste: the cool and crisp SAPPHIRE® Collins. The herbal base of the Appenzeller is enhanced and brought to the fore by the 10 botanicals in the SAPPHIRE® Collins. The result is an herbal bouquet that enlivens the senses.

SAPPHIRE® Collins
1 ½ oz. BOMBAY SAPPHIRE® Gin
½ oz. fresh lemon juice
¾ oz. simple syrup*
3 oz. club soda

Squeeze half of a lemon into a Collins glass, then add simple syrup and BOMBAY SAPPHIRE®. Stir and fill with ice. Top with club soda and garnish with a lemon wedge.

*To make your own simple syrup, dissolve one cup sugar into one cup hot water

Purchase Appenzeller or BOMBAY SAPPHIRE® Gin.

Cocktail: SAPPHIRE® Bramble
Cheese: Piave

A bold and unique cheese is balanced by a similar yet sweet concoction.

Piave is named after the Piave river in Italy. The land surrounding the ancient river is integral to the
character of the cheese: it is where the milk is collected, the curd
cooked, and the cheese aged until hard. Piave has an intense,
full-bodied flavor, reminiscent of Parmigiano Reggiano, that intensifies
with age and makes this cheese absolutely unique. Pair the Piave with
the pronounced sweetness of the SAPPHIRE® Bramble. The bold start and soft finish of the Piave helps to balance the full flavours in the Bramble. The result is a burst of sweetness that tapers into languid silkiness.

SAPPHIRE® Bramble
1 ½ parts BOMBAY SAPPHIRE® Gin
¾ part fresh lemon juice
dash simple syrup
½ part crème de cassis

Build first three ingredients over ice in a rocks glass. Stir well and float crème de cassis on top. Garnish with a lemon wedge and a fresh blackberry.

Purchase Piave or BOMBAY SAPPHIRE® Gin.

Cocktail: SAPPHIRE® Raspberry Mint
Cheese: Chabichou

Melt-in-your-mouth creaminess meets cheerful effervescence.

Chabichou du Poitou is one of the older French cheeses. It has won
name-protection, guaranteeing the authenticity of its origin. Chabichou has a crinkly skin and nice, dense, chalky paste that melts in the mouth. Firm and complex with a lingering, tangy
finish, Chabichou pairs well with the light and effervescent SAPPHIRE® Raspberry Mint. The natural aromas and balanced botanicals in the Raspberry Mint provide a light and clean contrast to the thicker and richer Chabichou. The result is a pleasing blend of two elegant and favorable flavours.

SAPPHIRE® Raspberry Mint
1 ½ parts BOMBAY SAPPHIRE® Gin
fresh lemon half
dash of simple syrup to taste
5 fresh raspberries
4 fresh mint leaves
top with club soda or lemon-lime soda

In a tall glass, muddle the raspberries and mint leaves. Fill the glass with ice and squeeze in the juice from half a lemon. Add simple syrup and BOMBAY SAPPHIRE® Gin and mix thoroughly. Top with club soda or lemon-lime soda. Garnish with a sprig of mint.

Purchase Chabichou or BOMBAY SAPPHIRE® Gin.

James Moreland

A premier mixologist whose inspired cocktails have graced the front pages of leading national newspapers, James Moreland is one of this generation’s leading spirits authorities.  He has been a bartending fixture in New York City for more than eight years—most notably as head bartender at the famed, mixology-forward Town Bar.

In this role as BOMBAY SAPPHIRE® U.S. Master Mixologist, Moreland brings his significant talent to a brand that is already known for spearheading the cocktail movement. Moreland travels the country discovering new flavours, inciting cocktail trends and educating consumers on the fine art of mixology. He does so with a spirit that is not only crisp and smooth, but perfectly balanced and extraordinarily versatile. James Moreland resides in New York City.

Waldemar Albrecht

Waldemar Albrecht's appreciation of fine cheeses led him from Venezuela via San Francisco to Manhattan's Artisanal Fromagerie & Bistro. After studying business administration and law, and following stints as an art curator and a line cook, Waldemar discovered his true calling at San Francisco's renowned Market Hall Foods and Pasta Shop, where he served as cheese department manager, cheese buyer, employee trainer and seminar lecturer from 1998-2002. Waldemar's knowledge and reputation drew the attention of fellow American Cheese Society member Daphne Zepos and led him to the Artisanal Premium Cheese's affinage team in the spring of 2003. Waldemar currently serves as Artisanal’s Director of Business Development.