{"id":10457,"date":"2011-09-23T02:09:28","date_gmt":"2011-09-23T02:09:28","guid":{"rendered":""},"modified":"2011-09-23T04:09:39","modified_gmt":"2011-09-23T04:09:39","slug":"Bombay-Sapphire-East","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=10457","title":{"rendered":"Bombay Sapphire East"},"content":{"rendered":"

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.
\nTo 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:
\n SAVORY:
\nFrom Andy Ricker:<\/strong>
\nMiang Kham: Pepper tree leaves with savory\/sweet\/spicy filling.
\nSai 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.
\nNaem Sii Khrong Muu: Sour pork ribs served with ginger, chilies and cabbage
\nThua Thawt Samun Phrai: Fried red peanuts with lime leaf, garlic, chilies and sea salt.
\nNeua Sawan: Sun-dried beef jerky marinated in pepper, coriander, whiskey and oyster sauce, served with spicy dipping sauce.
\nTea Smoked Duck Breast: Served with Szechuan pepper salt.<\/p>\n

From Pichet Ong:<\/strong>
\nyum tuna – tuna tartare, avocado, egg
\ntodd mun kung – shrimp & pork cakes with vinegared cucumber
\nkari puff – curried chicken puffs with sweet chili sauce
\nmoo ping – grilled marinated pork
\nped yang poh piah sod – roast duck summer roll with tamarind sauce
\nyum toi plu – string bean salad, tofu, peanuts, egg
\npeek gai todd – lemongrass chicken lollipops<\/p>\n

SWEET:
\nFrom Andy Ricker:<\/strong>
\nKhanom Pan Ping: Toasted pan bread with sankhaya, a coconut\/pandanus jam.<\/p>\n

From Pichet Ong:<\/strong>
\nmah kam khanom – tamarind pudding with blueberries
\nma plao khanom piak – coconut milk layer cake
\nchocolate chip cookies – pichet style<\/p>\n

Gen Yamamoto (Brushstroke)<\/strong><\/p>\n

Sapphire EAST Cucumber Cocktail with Almond<\/strong>
\nSapphire EAST 60ml
\nFresh Lime Juice 18ml
\nJapanese Cucumber 1\/3
\nSimple Syrup 3tsp (60% Sugar)
\nA pinch of Sicilian Sea Salt
\nA pinch of roasted almond powder
\nMuddle cucumber and lightly shake all of the above. Pour in to Rock Glass.<\/p>\n

Sea salt, roasted coarse ground almond and ground pepper mix on the rim (half).<\/p>\n

Roasted almond crunch and cucumber for garnish.<\/p>\n

Laura Lashley (Madam Geneva)<\/strong><\/p>\n

Lower EASTside<\/strong>
\n1.5 oz Sapphire EAST
\n? oz Yellow Chartreuse
\n? oz ginger liqueur
\n1 oz fresh lemon juice
\nThai Basil – 4 leaves<\/p>\n

Shaken together and fine strained into a coupe, garnished with a Thai basil leaf<\/p>\n

Orson Salicetti (Theater Bar)<\/strong><\/p>\n

NYC and the EAST<\/strong>
\nBombay East infused with Thai basil
\nWhite Lillet
\nYellow sherry tomato water
\nTangerine reduction
\nAgave nectar
\nLime juice<\/p>\n

Garnish with Thai basil leaf with artisanal habanero peppercorn bitters<\/p>\n

Flamb\u00e9ed Himalayan salt in Sambuca with star anis and fennel for rim of rocks glass; served up.<\/p>\n

Greg Seider (The Summit Bar)<\/strong><\/p>\n

The Triangle Trade<\/strong>
\nSapphire EAST
\nShiso\/Vietnamese Cinnamon infused agave
\nYuzu\/lemon juice
\nLemongrass black pepper mist<\/p>\n

Top with soda<\/p>\n

Raj Nagra (Bombay Sapphire)<\/p>\n

Colonist Cup<\/strong>
\n1.5 oz. Sapphire EAST
\n1.5 oz. Primms number 1
\n1 oz. Housemade Ginger Orgeat Syrup
\n1 oz. Fresh Lemon Juice
\n1 oz. Soda Water
\n1.5 oz. Fever Tree Ginger ale
\nGarnished with: sage, lavender, cucumbers, raspberries, lemons, blackberries, lemongrass, & oranges.<\/p>\n

Mix all ingredients into a punch bowl & refrigerate for 2 hours. Served with large, cold draft ice cubes.
\nServed in a large tea cup.
\n<\/p>\n","protected":false},"excerpt":{"rendered":"

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