As you may know, the origin of the Martini dates back to the mid-19th century, when a cocktail called the “Martinez” was served at the Occidental Hotel in San Francisco. By the end of the 19th century, the modern “dry martini,” featuring London Dry gin, dry vermouth and olive garnish had already become popular in bars throughout the country. However, the Martini really reached its iconic status after Prohibition, when top quality gin was once again readily available. Throughout the ’40s and ’50s, a Martini in hand was almost a mandatory accessory for members of the in-crowd. Popular culture in the 1990’s brought on a resurgence of the classic cocktail, and the Martini took on new life, in variations that included juices and other imaginative ingredients and garnishes à la Mad Men and Sex and the City.

Here are few imaginative takes made with Bombay Sapphire Gin  from bartenders around the country:


“Good memories” 

Good mem

1.75oz Bombay Sapphire Gin

1 oz spiced rum 

1 scoop Hazelnut ice cream 

0.5oz cherry liquor 

Jerry Thomas bitter 



Method: Pour all the ingredients into a shaker except the bitter and cinnamon, then shake with no ice, just with a strainer cord, the ice cream will melt into the drink chilling it out perfectly, getting creamy and ready for some cinnamon grated on top and Jerry Thomas bitter. 

Created by Bombay Sapphire NY’s Most Imaginative Bartender Winner, Vincenzo Cangemi of Ovest Pizzoteca & Bar in NYC.


Plum Tart 

Plum Tart
2 oz plum wine
1 oz Bombay Sapphire Gin
.75 oz cranberry juice
3 drops of orange bitters
3 lime wedges
2 bar spoons of Demerrara sugar

Muddle lime and sugar in glass. Add rest of ingredients.  Shake well and strain into Martini Glass Top with lime wheel with dried cranberries

Created by Bombay Sapphire Miami’s Most Imaginative Bartender Winner, Philip Khandehrish of The Setai Bar in Miami.


Suit & Tie

Suit & Tie

– 2 oz Bombay Sapphire Gin

– .5 oz Nigori sake

– .5 oz Manzanilla Sherry (or another dry sherry)

– 2 dashes Orange bitters

– 1 drop Vanilla extract

* Stir over ice, Strain into a coupe/martini glass, garnish with a Lemon and Grapefruit peel.

 “The Martini parented many of the drinks we know and enjoy today. This winter sipper takes one of its classic variations, the Tuxedo (which uses dry sherry in place of dry vermouth), and adds a little unfiltered sake, which gives it a nutty finish, round mouth-feel, and the appearance of snow. It’s brightened up with some citrus oil and vanilla extract, and is sure to warm you up while wearing your suit & tie during your next holiday family gathering.” – Created by Bombay Sapphire Austin’s Most Imaginative Bartender Winner 2014, Justin Lavenue of Austin’s The Half Step Bar