Bombay Sapphire at Laverstoke Mill

Last Updated on December 1, 2014

Christmas Cocktails and More at Laverstoke Mill:

Although I love London I really do enjoy getting out of town.  An invitation to visit Laverstoke Mill near Overton in Hampshire was something not to be missed.  Although the Mill dates back to the 1086 Doomsday Book, history records it manufacturing bank notes in the mid 18th century, rather than gin.

More recently in 2010 the buildings of the mill were acquired by Bombay Sapphire and renovated to house both the distillery and a visitor centre aimed at helping people understand the unique process used to create Bombay Sapphire gins.  The process used for Bombay Sapphire gins use a special process called vapour infusion to infuse the delicate botanicals into the neutral grain spirit.  And, that helps to preserve the flavours.

The Mill is open to the public now.  Chose either just to wander round and learn about the gin making processes finishing with a guided trip around the distillery and a drink in the Mill Bar or to take part in a cocktail making event with a complimentary cocktail and snacks and, of course a guided trip around the distillery.

We were shown how to make a number of cocktails.  Hard to pick a favourite but I really enjoyed the first one we tried, the ‘Laverstoke’ and the ‘Hampshire Gold’ a hot cider and gin toddy so I am sharing how to make those with you.

For the Laverstoke you need

50ml Bombay Sapphire
15ml Martini Bianco
10ml Bottlegreen Elderflower Cordia
100ml Fever-Tree Ginger Ale

To garnish

A lime wedge
A few slices of fresh ginger
A large mint sprig

Pour the Bombay Sapphire, Martini Bianco, elderflower cordial and a gently squeeze lime wedge into the glass and mix.
Add plenty of ice and stir to chill
Using a bar spoon pour the ginger ale over the ice and stir to mix
Garnish with a second lime wedge, fresh ginger and mint.

While I loved this drink, it did seem quite summery and fresh.

By comparison, the Hampshire Gold was the perfect winter warmer for me.

Hampshire Gold

Ingredients

100ml Bombay Sapphire
400ml Medium/Dry Cloudy Cidre
1/2 lemon
1 cinnamon stick
A pinch of freshly grated nutmet
A couple of pinches of all spice
a teaspoon of honey.

Put everything in a saucepan and heat to just below boiling point, for 10 minutes. Taste and add more honey if necessary. Serve in teacups with a mince pie!

A Bombay Sapphire experience at Laverstoke Mill is something that would make a great day out during the Christmas break.  But failing that, try the cocktails.  I’m sure they won’t disappoint.