Two gin cocktails

Bombay Sapphire holds a year long competition each year to select its Most Imaginative Bartenders of the year.

Here are two cocktails from regional finalists.

Jake Bliven stepped up with his tangy, spicy, Asian-influenced Mekhong Mule, redolent with ginger.

Mekhong Mule
2 ounces Bombay Sapphire
3/4 ounces lime juice
1/2 ounces Sapphire orgeat (homemade)
2 ounces Sapphire East botanical ginger beer (homemade)
Garnish: Thai basil sprig and lime wheel

Bliven suggests that if you’re making this cocktail at home you should avoid the meticulous labor involved in creating his homemade orgeat and ginger beer; he recommends using B.G. Reynolds Orgeat Syrup and a full-flavored ginger beer such as Cock ‘n’ Bull.
Nic offered his whimsical Jen and the Gin Peach, an enticing short sour featuring grapefruit and char-smoked peaches and rosemary (!).

Jen and the Gin Peach
Ingredients:
1.5 ounce Bombay Sapphire Gin
.75 ounce fresh grapefruit juice
.5 ounce fresh lime juice
1 ounce roasted peach and rosemary syrup
.25 ounce reposado tequila
4 sage leaves

In a mixing glass combine all ingredients and shake with ice. Double strain into a chilled coupe rubbed with fresh sage. Garnish with one fresh sage leaf.

Full article at http://www.examiner.com/article/bombay-sapphire-gin-cocktails-mekhong-mules-and-gin-peaches

Nice to hear the recommendation on the orgeat. I've made my own and it's great, but it didn't last very long. I guess I could work on getting it more stable but it would probably be easier to look for the Reynold's.

I've had the B. G. Reynolds Orgeat several times, Mike. I'll testify it's pretty good stuff. Blair, the "B" of B.G. Reynolds, also owns Hale Pele, a pretty damned good tiki bar here in Portland.