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.

This year, introduce your guests to a delectable feast for the senses with the help of an inspired partnership: BOMBAY SAPPHIRE® Gin & Artisanal Premium Cheeses. Benefit from the insights and expertise of BOMBAY SAPPHIRE Master Mixologist, James Moreland, and renowned Maitre Fromager, Waldemar Albrecht, as they collaborate to create a rich menu of bold, unexpected and wholly delectable tastes and flavours.

When the 10 exotic botanicals in BOMBAY SAPPHIRE Gin are complemented by some of the most unique and flavourful cheeses from around the world, the results are a true triumph of the senses.

Experience the results of this sublime partnership for yourself, by following these suggested cocktail & cheese pairings.

Bombay Sapphire is now showing classic cocktail videos on Youtube featuring master mixologist James Moreland. Click here to view James in action.

The gorgeous California coastline was my guide from Los Angeles down to the sunny beaches of San Diego. Looking out over the inviting sand and endless ocean, I realized why so many songs have been written about this part of the country. It’s easy to draw inspiration from a place like this!

The San Diego leg of the competition did not disappoint. It was easily one of the most pumped up and inspirational stops yet, especially among the mixologists taking part. Lots of energy, thought and practice had gone in to the majority of the recipes presented and the aesthetics alone were worth the visit. San Diego truly raised the bar to a top shelf level.

Now on to the winners! Normally, I pick three winners, but the two I mention today were truly on another level completely.

Runner-up Adam is a part owner and bar chef of a local establishment. He presented a refreshing spin on a classic, called “Harvest Punch”. Think red bell pepper combined with a spice similar to a Bloody Mary and complemented with Bombay SAPPHIREâ Gin, stirred and served in a jam jar. Why a jam jar? Adam grew up in the country, where his dad made moonshine in the barnyard out back. His dad would disappear for some time and reappear with jam jars full of clear liquid, hence the homage paid with the name and glassware.

No less inventive or talented was the winner, Teddy Wickersham. Teddy works at a local restaurant and gambled that his take on a classic would pay off. It most certainly did! His winning recipe was called the SAPPHIRE® Spirilla and I’m not ashamed to say that it floated to the top. Teddy starts with BOMBAY SAPPHIRE and adds his unique combination of ginger-beer syrup, ginger soda and a float of root beer schnapps liqueur. To finish, he garnishes with a scoop of vanilla bean ice cream and a pinch of freshly shaved nutmeg. Surprisingly, it’s a drink that enhances, not disguises the spicier flavours of BOMBAY SAPPHIRE.

Of course I’d be remiss if I didn’t mention my outstanding team in San Diego—Dalina, Sun and Natalie—who all did a great job in organizing this event.

-MR

Congratulations to Mia Ferrera Wiesenthal and her Bombay Sapphire inspired cocktail glass “On the Rocks”. “On the Rocks” is a stem-less martini glass nestled in a carved crystal rock-like formation. The chiseled cast glass exterior allows the drink to retain its icy temperature and alludes to the fact that it is in fact “on the rocks” - when in fact there is no ice to dilute the martini.

View all the entries - click here.

My latest stop on the tour was the West Coast’s largest city, the city of angels, Los Angeles. Every year people the world over come to LA for their chance to get discovered. So I set out to discover the three most angelic cocktails LA had to offer.

The LA event was held at a hip, unpretentious watering hole in downtown Hollywood and was organized by Michael and Danielle.

Our first nominee for best cocktail was from Stephanie. Stephanie honed her craft by testing her creations on unsuspecting guests at the hotel where she worked. Her simple, yet elegant SAPPHIREâ Strawberry Lemonade received nothing but positive feedback—and I’m with them on that one!

Our second nominee was Katerina Screiner. Katerina tends bar at a very sexy Santa Monica hotspot known for its people watching. Her “Botanical Bliss” sure left a memorable impression on us with its inspired combination of BOMBAY SAPPHIRE, muddled strawberry, hibiscus and grapefruit juices, agave nectar and hint of pomegranate syrup.

And the winner for best cocktail in LA goes to … Mark Sandstrom! Mark is a well-respected mixologist who is best known as the creator of the “Farmer’s Market Fresh” list of drinks at our competition venue. His winning creation was the devilish SAPPHIREâ El Diablo. Mark starts with ripe, fleshy chunks of fresh musk melon and adds a sliver of fiery Serrano chili pepper. He then adds BOMBAY SAPPHIRE and simple syrup, with just a squeeze of lime, and finishes with two chili “Diablo” horns. A delicious cocktail from a talented and adaptable chap by all accounts!

-MR

After a mercifully short flight, I landed in the Windy City for Chicago’s GQ event. Chicago’s diversity makes for a very interesting assortment of bars and restaurants, as I saw on several account visits. You can go from upscale, metropolitan dining to a knuckle down sports bar in under a block and yet nothing ever seems to be too far out of place.

Chicago was back with lots of fresh talent and ideas. Not just with the cocktailing, mind you – they were dressed to impress and had the presentation to match. There were a lot of interesting new ingredients and approaches offered compared to last year’s Chicago stop. Not to say last year was bad by any stretch, of course. But this year’s pack definitely made the judging tough.

At the end of a very fun rooftop evening, Peter Vestinos with his “Imperial Breakfast” Sapphire cocktail walked away with the top marks. Combining BOMBAY SAPPHIRE® with Aperol, apricot jam and lime – this cocktail was well thought-out, creative and truly took me by surprise.

Second place was a tie between Brad Bolt’s “Smith Park Swizzle” and Shawn Meade’s “Elder Grass Lemonade”. The first, an intricate blend of BOMBAY SAPPHIRE®, Irish whisky, lemon, Curacao and bitters. The second, a very inventive mix of BOMBAY SAPPHIRE®, elderflower liqueur, fresh lemon juice, muddled lemongrass and a dash of orange bitters. Both outstanding cocktails in their own right but ultimately too close to call, and so we called it a draw.

Rounding out third was Adam Seger and his “Heirloom Tomato Mojitonico”. Almost like a “thinking man’s Bloody Mary” – this recipe combined BOMBAY SAPPHIRE®, chopped heirloom tomatoes, cucumber, muddled fresh herbs, tonic and lime into a pint glass rimmed with salt and pepper. The cocktail was almost as much of a mouthful as the name itself.

All in all this was a much different Chicago than the year before and I was extremely impressed with the level of talent and presentation. The local team did a wonderful job making everything happen and, short of the Chicago law prohibiting loud music on rooftops, it was perfect evening.

I’m heading back to New York, though this will be anything but a vacation. The New York GQ event promises to be quite interesting, with a large field of bartenders participating at a rather big affair. Let’s see what they have in store. Until then, I have some packing to do.

Cheers –

James

I arrived at my hotel in Detroit to find a slew of security and men in black stationed everywhere. At first I wondered if there was something I’d done in Atlanta but then soon found out a certain Presidential candidate was staying there also. I offered to make him a Sapphire Martini but was quickly ushered away.

Detroit’s unlike any city I’ve seen so far on this tour. The word that really comes to mind is “real”. Far more of a gin and tonic town than some of the other places my travels have sent me, but by no means to a fault. Detroit’s not trying to be something they’re not. The culture is very urban and tends to go with what they know instead of tripping over their feet to be overly inventive. And that can be a good thing!

It bears mentioning that there’s a big difference between Detroit proper and “The Detroit Area”. A lot of Detroit’s nightlife and restaurants are actually in the surrounding areas and many of bartenders came from places almost an hour away to compete. It was nice to see there was time for all the bartenders presenting to mingle and network.

At the end of a great event, three clear winners stood out from their competition. Deisree Marable took the gold with her “Botanical Paradise” cocktail. Mixing BOMBAY SAPPHIRE®, muddled mint leaves, Rose’s Lime and pineapple juice, she topped the mix with lemon-lime soda, mint and fresh pineapple.

Dimitri Goyfman grabbed second with his “Gin Fantasy”. A very “citrus-y” cocktail, this fantasy combined BOMBAY SAPPHIRE® with both fresh lemon and orange juice contrasted with basil and a sprig of rosemary.

Andrea Dingle finished third with her “Twisted Ras Lemonade”. Mixing BOMBAY SAPPHIRE® with simple syrup, sour, fresh raspberries and a splash of soda – it’s served in a martini cocktail glass, garnished with fresh raspberries.

An interesting note on this years Detroit competition: The cocktails I sampled very much reflect the urban and club culture that beats in the heart of this city. A lot of sweet, some sour. But all in all, very well suited to the environment the bartenders created them in. For that, points are well deserved – knowing your audience is one of the most crucial parts to making your cocktail a hit.

Seems my politico friend back at the hotel has gone back on the campaign trail, as evidenced by seeing no secret service officers of any kind when I got back tonight. Time to get packed up and hit the road again. See you soon.

Cheers,

James

I arrived in Atlanta on Saturday night after my brief respite back at home with considerably high expectations. This city really raised the proverbial “bar” last year with the competition’s cocktailing, hospitality and an incredibly well-executed event. I get the feeling so far this year that other cities really have looked at the way Atlanta put things together in 2007 for inspiration.

Atlanta has a very enthusiastic culture around cocktail creation (and enjoyment, of course) that much was very apparent on my two days of visiting the various bars around the city. (Cheers Amy and Kara for the tour.) I noticed some familiar faces from our 2007 event here and many informed me that they’d be back to have another go at the crown at this year’s event.

The main event was quite a big deal. Lots of media and attention from the locals to see which of their hometown bartending heroes would take the honors. As is the case in most cities, the cocktails ranged from the smart, innovative, thoughtful and sublime on down to the… well, let’s just be polite and say some needed some more work. But that’s cocktailing: You’ll miss more than you hit when creating new and inspired cocktails. The editing and refining comes with experience and the “near-misses” this year were just too ambitious.

It also bears mentioning that Atlanta had some of the most interesting ingredients and infusions that I’ve seen in a long while: lavender seed syrup, Korean aloe water, spiced raw honey and, by far the most random but delicious, muddled Chrysanthemum blossom.

Of the very talented field presenting this year, Stephanie Rueh took the gold with her “Lady SAPPHIRE®” - which included her creation of a chamomile tea-infused BOMBAY SAPPHIRE® as the spirit. Well-deserved top marks.

Anton Jones grabbed second place with his “SAPPHIRE® Simplicity” and Steven Kowalczuk’s “Aloe SAPPHIRE®” rounded out the field in third place.

The one thing that impressed me most with our local operatives here was just how full circle the promotion was. Our GQ event proper had both internet and radio coverage and was promoted all over town in both stores and the bars where BOMBAY SAPPHIRE® has a presence. So, again, cheers to Rob, Rueben, Amy and Kara – who made this work so impressively well.

I’m just finishing up packing now and grabbing a cab to the airport before heading to Cleveland, OH. See you there.

Cheers,

James

Back on the trail, I arrived in the nation’s capital, ready to see what the area’s bartenders had to offer.

I had the benefit of getting an account-by-account tour of the places whose bartenders were competing this year thanks to my gracious host, Emily. It’s always great to go beyond putting a face to the name or the cocktails they serve – when you get to crawl around a little in how these talented young bartenders work every day you get a better sense of where their ideas come from.

Both the GQ/BOMBAY SAPPHIRE® opening party AND the main event were well-run, well-attended and well-received. The competition this year in DC was far more intense and it showed in the results. The true standout cocktails this year were amazing, and some of the misses really missed. Note to all: Just because it’s colorful doesn’t mean it’s good, and you can’t make a less-than-stellar cocktail great by giving it a catchy name.

One relatively colorless cocktail you can’t go wrong with is the SAPPHIRE® London Club. To make the SAPPHIRE® London Club, make sure you use fresh limes, and simply follow the following recipe:

SAPPHIRE® London Club
2 parts BOMBAY SAPPHIRE® Gin
6-7 fresh mint leaves
¾ part fresh lime juice
¾ part simple syrup
splash tonic water

In a tall glass, lightly muddle mint, lime juice and simple syrup. Add BOMBAY SAPPHIRE® and a scoop of ice. Stir thoroughly with a long spoon. Add more ice and a splash of tonic water. Garnish with a sprig or mint.

Slight missteps aside, the winners really brought it home for their accounts this year. First place was Justin Guthrie and his “Black Pepper Gin Rickey”. Suzie Lease and Corey Shaw combined their talents to take second with the “Gin’g & Juice”. Rounding out third was Brennan Adams with his “SAPPHIRE® Bay Martini”.

I’d like to thank all the bartenders who came out to show their work this year. I’m heading back home to New York for a few days to explore what a good night’s rest feels like. Judging these things is serious business, you know!

Next stop along the tour for our most inspired bartenders is Atlanta, Georgia.

Cheers, James