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CHEERS

Sharing recipes for success

CHEERS: Sharing recipes for success

06 MAY 2011: Cunard Line has joined with Bombay Sapphire gin to introduce a cocktail programme honouring the gin’s 250 years of excellence. Following the 29 April nuptials of the Royal couple, five signature cocktails will debut this week aboard Cunard’s fleet of Queens; Queen Mary 2, Queen Elizabeth and Queen Victoria whose image graces the iconic Bombay Sapphire blue bottle.


Cunard’s renowned White Star Service epitomizing British refinement is suitably matched with the elegant London Dry Gin.

Bombay Sapphire is created using a signature vapour infusion process that imparts a refined and perfectly balanced taste, versatile enough for both classic cocktails and exotic recipes.

These inspired cocktails, designed for Cunard's regal fleet, are ideal for celebrating 250 years of innovation in gin-making as well as a more time-honoured affair such as Her Majesty Queen Victoria’s birthday.


These cocktails are exclusive to the ships’ Commodore Clubs:


The Queen’s Bouquet
1.5oz Bombay Sapphire gin
4 mint leaves
3 basil leaves
4 blackberries
½ oz honey syrup
Muddle all and build/stir through with cracked ice in a stemmed rocks glass.  Garnish with a blackberry and sprig of basil.


SAPPHIRE English Tea
1.5oz Bombay Sapphire gin
½ oz Earl Grey-infused honey syrup
Dash of angostura bitters
Orange zest
Muddle orange zest and stir all with ice in a Boston glass.  Serve over one large ice cube in a tea cup.  Garnish with a wedge of lemon on the saucer.

The Middleton Fizz
1.5oz Bombay Sapphire gin
¼ oz Benedictine® liqueur
1 teaspoon of sugar substitute
½ oz fresh lime juice
4 blueberries
3 raspberries
Shake all with ice and serve in a Collins glass over ice and top with Prosecco.  Garnish with assorted berries and mint sprig.

These cocktails are available in other bars and lounges:

The Royal Sapphire
1oz Bombay Sapphire gin
½ oz elder flower cordial or liqueur
½ oz lemon juice
4 mint leaves
Shake all, double strain and serve in a champagne flute.  Top with Cunard Prosecco.  Garnish with an edible flower.

The Windsor Tonic
1.5oz Bombay Sapphire gin
½ oz Martini and Rossi Rosso
3 freshly cut slices of orange
Top with Schweppes Tonic.  Build in a rocks glass with ice.  Garnish with an orange twist.

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