The 1763 Martini

Bombay Saphire Cocktail
Bombay Saphire Gin,

The 1763 martini began with the marriage of gin and wine. With the huge improvements in both gin and wine production, not to mention the delicacies Bombay Sapphire has to offer, or the fact that so many good wines were close at hand, Jamie Walker was struck by a thought. Was this relationship between gin and wine worth a second, closer look? He decided to experiment with many different wines to see how they would compliment Bombay Sapphire’s subtle nuances. Could they be coaxed down the aisle together again, nearly two and a half centuries later?

They could. Very happily, as it happens: some wines are a better compliment than others, but at least seven work exceedingly well, creating arrangements that are simultaneously contemporary and retro, the fruits of the wine providing the perfect foil to Bombay Sapphire’s citrus edge.

The method for each is the same. Place 25ml of the desired wine in an ice-filled cocktail shaker (use the glass half in order to minimize warming through heat conduction). Pour 50ml of Bombay Sapphire over the ice and wine. Stir until the mixture is ice cold. This should take about 20 seconds. Strain your cocktail into a pre-chilled martini glass.
The results are startling. 7 matches made in heaven. Ladies and gentlemen… all rise for the Bombay Sapphire 1763 martinis.

Bombay Saphire Gin
Bombay Saphire Gin,

Bombay Sapphire ‘1763’ Martini. Dry Riesling

This martini has a light and floral aroma with honeyed hints floating above it. The wine is crisply dry on the palate with sweetish floral notes like honeysuckle and rose petal. Combining this with Bombay Sapphire creates a limy zing of acidity with a refreshing finish, including notes of tropical fruits on the front of the palate. This martini is complimented wonderfully with a twist of grapefruit or lime.

Bombay Sapphire ‘1763’ Martini. Faber Pinot Noir

This recipe delivers a light, sweet martini with hints of dry earthy minerals behind a ‘grapey’ palate. A citrus twist adds another layer of depth.

Bombay Sapphire ‘1763’ Martini. Madeira

Toffee and caramel aromas from this wine lend themselves beautifully to Bombay Sapphire’s layers of citrus and light spice. The result is a rich digestive-style cocktail with a nutty, caramel and slightly stewed flavour that brings out a wonderfully sweet, rich, fruitcake flavour on the palate.

Bombay Sapphire ‘1763’ Martini. Zinfandel

A soft lush martini is created with Zinfandel – the wine itself is rich and ripe with summer fruits and spicy, white pepper hints with rich, creamy vanilla notes.

Bombay Saphire Cocktail
Bombay Saphire Gin,

Bombay Sapphire ‘1763’ Martini. Pedro Ximénez Sherry

An intensely sweet wine. Thick and syrupy, with rich and unctuous flavours of honey, toffee, caramel and bananas which, in the martini itself, provides the perfect counterfoil to Bombay Sapphire’s crisp citrus edge.

Bombay Sapphire ‘1763’ Martini. Amarone

A martini of some richness, with a nose of sour cherries, chocolate notes, plums and bitter cherries that linger on the palate. Always use a good quality Amarone.

Bombay Sapphire ‘1763’ Martini. Sauvignon Blanc

A highly aromatic wine with rich elements of pea pod and asparagus; dry and tart green fruits dominating. The Bombay Sapphire draws on these characteristics to create a cocktail with grassy, gooseberry and nettle notes. Its citrus elements carry it to a refreshing finish.

Sara Waxman
Sara Waxman is an award-winning restaurant critic, best-selling cookbook author, food and travel journalist and has eaten her way through much of the free world for four decades, while writing about it in books, newspapers and magazines. She is the Publisher/Editor in Chief of DINE and Destinations magazine.