Cocktails
Bombay Sapphire is a very versatile gin which makes an excellent G&T as well as countless different cocktails. Follows some of our favourite recipes from Bombay Sapphire Distillery's own in-house mixologist, Sam Carter. Go to the distillery to try one of his drinks or make for yourself by following these simple instructions.
Bombay Sapphire (40%)
Flavoured with ten botanicals: juniper berries from Tuscany, coriander seeds, angelica root, liquorice, Italian orris, cassia bark, Spanish almonds and
Star of Bombay
Named not after the eponymous Westbourne Grove Curry House but after the Star of Bombay, a 182-carat cabochon-cut violet-blue star sapphire from Sri Lanka.
Bombay Bramble
Bombay Bramble is made by infusing Bombay Sapphire Gin with natural flavours from freshly harvested blackberries and raspberries. The sweetness comes only
Original Bombay (37.5%)
As the name would suggest, this is the original Bombay gin, predating the now better-known Bombay Sapphire. It was conceived by American entrepreneur Allan
Original Bombay Dry (43%)
As the name would suggest, this is the original Bombay gin, predating the now better-known Bombay Sapphire. It was conceived by American entrepreneur Allan
Bombay Sapphire English Estate
Launched in March 2019, this is the first of what promises to be a series of limited editions from Bombay Sapphire. English Estate adds three new botanicals:
Bombay Sapphire East (42%)
Launched in September 2011, Bombay Sapphire East is the first Bombay Sapphire extension since the brand was launched 25 years earlier. This 'eastern' variant
Bombay Sapphire Laverstoke Mill
This Bombay Sapphire limited edition bottle was launched in 2013 to celebrate the opening of The Bombay Spirits Company's Laverstoke Mill Distillery. The
Bombay Sapphire 250th
A limited edition bottle released in 2010 to mark the 250th anniversary of Bombay Original's recipe which back in 1761 was used to make 'Warrington Gin'
Bombay Amber
Launched in March 2015 in global travel retail, Bombay Amber is based on the original Bombay Dry recipe with additional black cardamom, nutmeg and bitter
