Bombay Sapphire East

While flavored vodkas have become de riguer, infused gin is becoming all the rage, and Bombay Sapphire has created their version of East, infused with lemongrass and peppercorn, which pairs perfectly with the exotic spicy palette of Thai and Vietnamese delicacies.
To celebrate their NY launch at 620 Loft, Bombay Sapphire paired delectable savory dishes from Pichet Ong and Andy Ricker with elixirs from top mixologists of NY. Here’s a sampling of their dishes and recipes to create these drinks at home:
SAVORY:
From Andy Ricker:
Miang Kham: Pepper tree leaves with savory/sweet/spicy filling.
Sai Ua Samun Phrai with Naam Phrik Num and Khaep Muu: Chiang Mai herbal sausage with lemongrass and pepper, served with green chile dip and crispy pork skin.
Naem Sii Khrong Muu: Sour pork ribs served with ginger, chilies and cabbage
Thua Thawt Samun Phrai: Fried red peanuts with lime leaf, garlic, chilies and sea salt.
Neua Sawan: Sun-dried beef jerky marinated in pepper, coriander, whiskey and oyster sauce, served with spicy dipping sauce.
Tea Smoked Duck Breast: Served with Szechuan pepper salt.

From Pichet Ong:
yum tuna – tuna tartare, avocado, egg
todd mun kung – shrimp & pork cakes with vinegared cucumber
kari puff – curried chicken puffs with sweet chili sauce
moo ping – grilled marinated pork
ped yang poh piah sod – roast duck summer roll with tamarind sauce
yum toi plu – string bean salad, tofu, peanuts, egg
peek gai todd – lemongrass chicken lollipops

SWEET:
From Andy Ricker:
Khanom Pan Ping: Toasted pan bread with sankhaya, a coconut/pandanus jam.

From Pichet Ong:
mah kam khanom – tamarind pudding with blueberries
ma plao khanom piak – coconut milk layer cake
chocolate chip cookies – pichet style

Gen Yamamoto (Brushstroke)

Sapphire EAST Cucumber Cocktail with Almond
Sapphire EAST 60ml
Fresh Lime Juice 18ml
Japanese Cucumber 1/3
Simple Syrup 3tsp (60% Sugar)
A pinch of Sicilian Sea Salt
A pinch of roasted almond powder
Muddle cucumber and lightly shake all of the above. Pour in to Rock Glass.

Sea salt, roasted coarse ground almond and ground pepper mix on the rim (half).

Roasted almond crunch and cucumber for garnish.

Laura Lashley (Madam Geneva)

Lower EASTside
1.5 oz Sapphire EAST
? oz Yellow Chartreuse
? oz ginger liqueur
1 oz fresh lemon juice
Thai Basil – 4 leaves

Shaken together and fine strained into a coupe, garnished with a Thai basil leaf

Orson Salicetti (Theater Bar)

NYC and the EAST
Bombay East infused with Thai basil
White Lillet
Yellow sherry tomato water
Tangerine reduction
Agave nectar
Lime juice

Garnish with Thai basil leaf with artisanal habanero peppercorn bitters

Flambéed Himalayan salt in Sambuca with star anis and fennel for rim of rocks glass; served up.

Greg Seider (The Summit Bar)

The Triangle Trade
Sapphire EAST
Shiso/Vietnamese Cinnamon infused agave
Yuzu/lemon juice
Lemongrass black pepper mist

Top with soda

Raj Nagra (Bombay Sapphire)

Colonist Cup
1.5 oz. Sapphire EAST
1.5 oz. Primms number 1
1 oz. Housemade Ginger Orgeat Syrup
1 oz. Fresh Lemon Juice
1 oz. Soda Water
1.5 oz. Fever Tree Ginger ale
Garnished with: sage, lavender, cucumbers, raspberries, lemons, blackberries, lemongrass, & oranges.

Mix all ingredients into a punch bowl & refrigerate for 2 hours. Served with large, cold draft ice cubes.
Served in a large tea cup.