A few weeks ago I had the pleasure of attending the first ever Bombay Sapphire Luckyrice Cocktail Festival here in Toronto, held at the Berkeley Church on the city’s east side. Although it was new to me, I discovered that the LUCKY RICE is a hugely popular Asian culinary and cocktail festival from New York, that Bombay Sapphire East helped bring to Canada for the first time.
Considering I am half Korean, a total foodie and lover of gin and cocktails, it didn’t take long for me to decide this was one hot ticket I couldn’t pass up. And hot it was! The event space was totally packed with tons of guests enjoying the cocktail and culinary creations of the participating bars and restaurants throughout the night.
Once I got my hands on a bottle of Bombay Sapphire East, I was eager to start mixing some cocktails, and especially The East Saffron Collins cocktail recipe that was developed by Moses McIntee of The Good Son on Queen West.
I’ve loved saffron since I was a little girl, and gin since I was old enough to drink. I couldn’t think of a better cocktail for me to try, and I think you’ve gotta try it too. See below for how to make it!
The East Saffron Collins: The Perfect Bombay Sapphire East Cocktail Recipe
What You Need:
2 oz Bombay Sapphire East
1 oz Lemon Juice
1 oz Saffron Syrup
Fever-Tree Soda Water (to Top)
What To Do:
Build all ingredients in a Collins glass and top with Fever-Tree Soda Water. Garnish with a sprig of thyme.
Since a family member at my cottage had accidentally thrown out the recipe card for this cocktail, I forgot to add a sprig of thyme as garnish. However, I made it work with a fresh slice of lemon instead. I was so excited to find these tall glasses featuring a geisha print at the local vintage market that were the most perfect substitute for a traditional collins glass I had ever hoped for, especially for the exotic East Saffron Collins cocktail. Don’t you agree?
Hope you enjoy this drink as much as I do!
xo
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