Canada’s Most Imaginative Cocktails (Recipes!)

Bombay Sapphire‘s Most Imaginative Bartender competition is taking place on July 5th in Toronto (more info here). Below, recipes for three of the fantastical submissions!

Child’s Play by Botanist Bartender Jeff Savage

2 oz Bombay Sapphire
0.75 oz Martini Bianco
0.5 oz lemon
0.5 oz simple syrup

Shake drink and pour into glass that has been painted with edible paints and served with crushed ice. Garnish with a metal straw and a paintbrush dipped in all four edible paints. Finish by spraying infused bombay over the drink.

Biz Mark by The Miller Tavern Bartender Rob Montgomery

2 oz Bombay
1 oz fresh buttermilk
3/4 oz pure maple syrup
1 quail egg
Bittercube bitters to finish

Combine first four ingredients and shake extra long and hard over large cube ice. Fine strain into cocktail/coupette glass. Spray the bitters over the top.

Ascending The Fall by Black Sheep Restaurant Bartender Marika Bouchard

1.5 oz Bombay Sapphire Gin
1 oz medium dry sake
3/4 oz ginger wasabi syrup
3/4 oz lime juice
1/4 of a green apple

Muddle green apple. Add all other ingredients. Shake. Double strain into glass. Garnish with fish tail (pickled candied ginger).

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