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G&T's have become one of the most popular drinks on the market, but how is the spirit evolving? It's sophisticated reputation and delicious flavours create the ideal cocktails, as well as becoming the perfect confidence booster BFF:

"You should go to the dancefloor and show off your hip moves, you're such a great dancer" – as said by Hendricks, overheard in Coppers in October 2018. Hendricks was later proven wrong.

There's no doubt about just how much gin has grown in the world of spirits, with Scottish gin especially undergoing a massive revival.

According to the Irish Times, the on-trade gin market in Ireland is now worth at an all-time high of €50 million. It's image has become transformed from a seemingly 'mother's choice' to a millennial's favourite. 

We've put together a list of gin trends for 2019, so you can prepare your livers for the changes due to come in next year for the gin world. Get yourselves ready for relentless gin puns throughout, you have been warned.

1. GINcredible flavours 

Gin flavours are KILLING the game right now, and they're showing no sign of slowing down.


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Botanical delights such as berry pink gin, plum and cinnamon, pomegranate and rose, lemon drizzle, rhubarb and ginger to passionfruit gin liqueurs, salted caramel flavour and even a bubblegum taste, the flavours of gin available are GINfinite (sorry not sorry).

Copeland Spirits, based in Co. Down, specialises in 37.8% flavoured gins. Aldi Ireland stock its GINSANELY good Rhuberry flavour, naturally infused with local fruit, as well as its new, limited-edition infusion Spiced Apple and Blackcurrant.

Founder of Copeland Spirits, Gareth Irvine has recently spoken about the journey which gin flavours is currently on, saying that a shift in what's popular is incoming:

“Flavours to date have been quite seasonal or trend-led and associated solely to summer, or unicorns, or crazy colours and not veer too much away from berries. Over the coming months, we’ll see the flavour ideas get more adventurous incorporating spices, herbs, exotic fruits.

“Often-times, trend-led flavoured gins are of poor quality and are full of syrups, additives or sugar, rather than real fruit. In addition, the volume is generally around 20% and so a liqueur as opposed to a gin."

Hmmm, this is heart-breaking news. Some of our fave flavah's are legit just sugar and syrup…but this is changing. Thank GOD. We get enough sugar as it is.

Gareth predicts that consumers will start to focus more on quality, just like we saw with unflavoured gin and this will catapult flavoured gin into a category all of its own. Noted, Gareth.

2. GIN-vironmentally friendly

With the introduction of plastic-free consumer goals, especially in terms of straws in bars and restaurants, it's no surprise that gin companies are noticing this important trend. The 'waste not/want not' ideology is spreading fast, with bartenders becoming more aware of the value of not throwing away unneccesary food and drink waste.


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“We’re thinking first and drinking second. We’ve noticed cocktail menus are changing slightly as bartenders consciously look for ways to minimise food waste." according to Gareth.

When it comes to garnishes such as lemon wedges, egg yolks and limes, the amount of fruit that is thrown away or used needlessly purely for the same of appearance is pretty shocking.

Rather than sweeping these used garnishes into to the bin, some bars have making what is becoming known as ‘closed-loop’ cocktails, where excess fruit is used to create natural syrup or saved for pitchers.

Bars becoming conscious about their eco-footprint is imperative, especially since spirit companies rely heavily on the land to create their infused gins.


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3. GINcrease in gin brands

Wait, you mean… we're going to see even more gin? YAS. 

More brands will be arriving on the scene next year, with supermarket-owned brands such as Aldi helping to increase access to the category.

Gin-lovers in Ireland are a passionate bunch of people, and brands are taking that passion seriously. As more and more brands come on the scene, people will only connect with the ones that have strong values, for example supporting the environment or raising talent through graduate programmes.

Brands will be providing a quality product that is conscious of price and quality. Amen to that.


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4. GINnovation

Brands in 2019 hope to focus on some brand new categories, many of our favourite brands which have risen in the last three years didn't exist prior to the gin renaissance. These brands, whose journeys are only really beginning, will be competing to adapt in the long-term industry pool.

Gin and spirit companies will begin experimentation with distilling and flavours which will likely benefit gin, and those who drink it, i.e. us.

We predict that experimentation will lead to some unreal new flavours and tastes, we also volunteer as tribute to test these new tastes. It's a tough job but someone has to do it.


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For the moment anyway, we're heading straight to Aldi Ireland to grab Copeland’s Spiced Apple and Blackcurrant Gin for just €29.99, see you there gals.

With Christmas around the corner, this new flavour is perfect for winter.

Can someone please le Santa know that a gin advent calendar is on our present list? Just in case he doesn't know…


The Canadian Food Inspection Agency has issued a recall for 1.14-litre bottles of Bombay Sapphire London Dry Gin.

The recall has been put in place after if was found that the gin had almost twice the amount of alcohol as stated on the label.

A quality assurance team found that the gin’s alcohol content was 77 per cent, instead of the usual 40 per cent.

'This product is not safe for consumption,' reads the recall statement.

'Consuming a product with an alcohol content of 77% could cause serious illness.'

This is the second time this year that Canada has had to recall an alcoholic beverage because the alcohol content was too high.

There have been no reported illnesses associated with the gin so far


Now that the sun is finally making an appearance and the evenings getting tantalisingly longer, we'll be looking for any excuse to sit out for a few after work drinks this summer.

With Dublin's first ever Gin & Tonic Festival kicking off next week, we know what our drink of choice is set to be this summer. And while we love a good G&T, we'll never say no to spicing up our drink with a few extra ingredients.

Keeping DIY cocktail making in mind, Bombay Sapphire have created a number of Bombay Twist recipes, turning the classic G&T into something really special. Here are three that'll have you dreaming of sunny evenings with friends…

Last Rasp Gin & Tonic Twist


  • 50ml Bombay Sapphire
  • 100ml Schweppes tonic water
  • 3 fresh whole raspberries
  • 3 fresh basil leaves
  • 1 fresh basil sprig


  • 3 raspberries
  • Large basil sprig


  1. Place 3 raspberries in the bottom of a Bombay Sapphire balloon glass and gently muddle.
  2. Add Bombay Sapphire and stir to mix fully, then add plenty of good quality cubed ice.
  3. Add the 3 basil leaves and top with the Schweppes tonic water.
  4. Stir once again to combine all of the flavours.
  5. Finish by garnishing the top of the drink with 2 fresh raspberries and a large flamboyant basil sprig.


Ultimate Vanilla-Blackberry Gin & Tonic Twist


  • 50ml Bombay Sapphire infused with a freshly slit vanilla pod for 24 hours
  • 75ml Schweppes tonic water
  • 25ml ginger ale
  • 1 blackberry


  • 2 lime wheels (gently squeezed)
  • 3 blackberries
  • Large sprig of basil leaves


  1. Squash a blackberry in the bottom of a chilled Bombay Sapphire balloon glass and then add the vanilla-infused Bombay Sapphire. Stir to mix.
  2. Fill 4/5ths of the glass with good quality cubed ice and stir again.
  3. Top with 75ml Schweppes tonic water and 25ml ginger ale then stir gently for a final time.
  4. Garnish with a couple of lime wheels, three blackberries and a large sprig of basil.


Quietly Confident Pink Lady Gin & Tonic Twist


  • 50ml Bombay Sapphire (infused with Pink Lady apple and cucumber peel)
  • 100ml elderflower tonic water
  • 2 lime wedges, squeezed
  • 1/2 Pink Lady apple (finely chopped)
  • 2 long cucumber peels


  • A few lime peel discs
  • Some lamb's lettuce leaves
  • Julienned Pink Lady apple and cucumber

Method for Infusion

  1. Take a bottle of Bombay Sapphire and pour out 50ml, replace with a small handful of a finely chopped Pink Lady apple and a couple of long cucumber peels.
  2. Replace the cap, shake well and place in the fridge for 24 hours to infuse.

Method for Drink

  1. Take a chilled Bombay Sapphire balloon glass and fill with good quality cubed ice.
  2. Squeeze in the juice of 2 lime wedges.
  3. Pour in the Pink Lady apple and cucumber-infused Bombay Sapphire, and stir to chill and mix.
  4. Gently pour in half a bottle of elderflower tonic water and stir briefly.
  5. Finally, carefully arrange some julienned Pink Lady apple and cucumber, a few lime peel discs and some freshly picked lamb's lettuce leaves on top for aroma.
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