Stuck at home? I hope so. Perhaps thinking of the deep clear blue sea? Feeling the warm sun on your skin? Maybe, just maybe, forming a new mental appreciation and gratefulness for holiday and sound of the ocean (or being outside in general)? This is the closest we will get, for now, for most of us anyway. If you have a pool, maybe not. This libation is equally as beautiful, also in another word, medicinal. I am sure thespuceeats.com would agree too. Thank you for the recipe by the way. And a very special thank you to Joseph Lullo for the inspiration and being a fantastic hand model.
FYI; I love me some Bombay Sapphire. The bottle alone but preferably with proper contents inside, of course. Very dapper, right? That color though. I also use Bombay Sapphire for my Negroni as well. In case you want to come visit me at my bar after all this is over and have one of this version, Quarantini. Maybe a Negroni too? I will make you two of each, how about that. Many of us will probably need it.
My version photographed here. I used the iPhone for this one. Keep scrolling, you will get to the recipe.
Stay safe. Drink responsibly.
***I use an orange twist in different style and a couple of dashes of orange bitters for mine. See the photos below under “Until Next Time..”
- 2 ounces gin (Bombay Sapphire or other premium gin, frozen)
- 2 dashes dry vermouth
- 2 dashes blue curaçao
- Garnish: lemon twist
Steps to Make It
- Chill a cocktail glass. (Mine are kept in the freezer)
- Add a couple of dashes each of dry vermouth and blue curaçao to the glass.
- Pour in the gin.
- Garnish with the lemon twist.
- If you like, stir (I always recommend if there isn’t any citrus mixer included in the cocktail) the ingredients in a cocktail shaker filled with ice and strain it into the frozen glass.
Until Next Time…