Bombay Sapphire Gin

Bombay Sapphire is an English London dry gin bottled at 47% ABV, which is noticeably stronger than the 40% many mainstream gins use. That extra strength carries more aroma and holds up better as ice melts. It is made from ten botanicals, including cubeb berries, almonds, licorice root and grains of paradise. They are introduced by vapor infusion rather than steeping in the spirit. The botanicals sit in perforated copper baskets while the vapor of the distillate passes through them. Only water is added to bring it down to bottling strength. Because of that method, expect a lighter, cleaner profile than a boiled-botanical gin. Juniper is present but not the loudest voice. Gins built this way usually lean on the peppery, spicy and slightly woody side of the botanical list. Cubeb and grains of paradise typically add a dry peppery lift, licorice root a faint sweetness, and almond a soft, rounded texture. The bottle's blue glass and the portrait of Queen Victoria on the label have made it easy to recognize since its 1987 introduction. In a Gin & Tonic, the higher proof makes it forgiving. Use a balloon or large highball glass packed with plenty of clear ice, pour a generous measure of gin, then top with a crisp tonic. A strip of lime or lemon peel suits the spice, and a sprig of rosemary or basil is a good herbal alternative. A Martini is a strong choice at this strength. Stir it with ice until very cold, then serve it in a chilled coupe or Martini glass with a lemon twist or an olive. The firm structure also stands up in a Negroni, where the gin stays distinct against Campari and sweet vermouth. For a Tom Collins, shake with lemon juice and simple syrup, then top with soda over ice in a tall glass. Keep the bottle in a cool cupboard, or in the freezer if you mainly make Martinis. At 47%, it will not freeze solid and it pours slightly thicker when very cold.