Bombay Sapphire & Sharp: Three Stellar Holiday Cocktails You Need To Try
Holiday meals get most of the hype this time of year. Families strategize turkey basting techniques, plan out dozens of sides long in advance and treat trips to the grocery store like the Hunger Games. But let’s be honest with ourselves: it’s the holiday cocktails that we’re all looking forward to the most.
But when you’re in the midst of planning a massive get-together, attempting to mix intricate drinks can cause more of a headache than actually, you know, drinking too many of ’em.
That’s why Robin Kaufman — recently named Canada’s Most Innovative Bartender — teamed with Bombay Sapphire to deliver these top notch recipes for big batch cocktails. All three are brimming with winter-ready flavours, easy as pie to make, and guaranteed to be a massive hit at your next holiday party. Mix ’em up an hour before your guests arrive, and you’ll be able to spend the night actually enjoying their company rather than muddling up their sixth drink.
THE EAST APPLE CIDER AND TONIC
Batch Recipe:
1 bottle BOMBAY SAPPHIRE EAST
13oz  Apple Cider
3.25oz Lemon Juice
4 bottles  Fever Tree Tonic
Directions:
Pour 3.25oz of batch over ice and top with 3-4oz of Fever tree tonic.
Garnish:
Apple slice and star anise.
Serve:
In Collins glass over ice.
THE SAPPHIRE POM AND SPICE
Batch Recipe:
1 bottle BOMBAY SAPPHIRE
9.75oz Spiced Grenadine
6.5oz St. Germain
13oz Lemon Juice
6oz Water (for Dilution)
Holiday Spiced Grenadine:
1 cup POM Pomegranate Juice
1 cup  White Sugar
1/4 cup Cloves
4Â Black Cardamom Pods Cracked
THE SAPPHIRE EAST SNOWFALL
Batch Recipe:
1 bottle BOMBAY SAPPHIRE EAST
9.75oz Vanilla Syrup
9.75oz Lemon Juice
13oz Pear Nectar
26 dashes Angostura Bitters
6oz Water (for dilution)
Vanilla Syrup:
1 cup Water
1 cup Sugar
1Â Vanilla Bean (split)
Vanilla Syrup Directions:
1. Add all ingredients to saucepan at low to medium heat.
2. Bring to a very low simmer, but never boil for 10 minutes until sugar is dissolved.
3. Remove from heat as soon as sugar dissolves and let cool.
4. Strain syrup, and bottle. Keep refrigerated up to 3 weeks.
Garnish:
3 pear slices (skewered).
Serve:
In a rocks glass over ice.
