Bombay Sapphire, the world's most sustainable gin, gathered some of Johannesburg’s creatives and media on World Creativity Day to celebrate their artistry.
Creativity cannot be defined as one thing, it takes up many shapes, forms and mediums. It has the power to foster self-expression and grow economies.
In fact, the United Nations stated that culture and creativity account for 3.1% of the global Gross Domestic Product (GDP). Recognising the importance of creativity, in 2017 the UN officially declared April 21 as World Creativity and Innovation Day to raise awareness about the role of creativity and innovation in human development.
On this day people across the globe are encouraged to stir their inner creativity and discover the beauty that exists all around them. With this in mind, Bombay Sapphire, the world's most sustainable gin, gathered some of Johannesburg’s creatives and media on World Creativity Day 2024 to celebrate their artistry.
With the picturesque Johannesburg city skyline as a backdrop, guests were treated to a multi-layered sensory experience featuring five bespoke summer cocktails paired with a four-course meal curated by renowned chef and award-winning caterer Vicky Crease. The meal paring was inspired by Bombay Sapphire gin's vibrant flavour notes.
The cocktails came from a collaboration between five South African bartenders and creatives who came together to make distinctive Bombay Sapphire "Made This" drinks that activate your senses through culinary innovations, captivating artworks, coastal foraging adventures, fashion statements and musical marvels. Each duo used one of the five senses as part of their inspiration. Their creations were captured in a video series that explored their different creative avenues.
“I hope you take inspiration from every day. Whether it's the sunset and its colours or it’s heat, that is the idea behind #SawThisMadeThis. So if you ever get inspired by something that is fun to you or something that evokes memory, take that, hold onto it and see where that will take you. Because at the end of the day, we're all looking for something different,” said Bombay Sapphire Trade Ambassador Nkuli Khanyile at the event.
#SawThisMadeThis is a campaign which partnered with award-winning film director Baz Luhrmann. This groundbreaking campaign, initiated last year in New York and London, aimed to inspire people to tap into the creativity around them.
Nkuli partnered with Roushanna Gray, founder of Veld and Sea to create “Millers Mist” a cocktail that features Nori-infused Martini Extra Dry and leafy garnish set against Roushanna’s sea side-inspired tablescape.
As guests enjoyed their meals and drinks, they were captivated by the melodic sounds of award-winning artist Ami Faku. Ami collaborated with Johannesburg's cocktail connoisseur, Dumisani Ndlovu, to delve into the intersection of music and mixology. Ami recreates one of her most loved hits, from which Ndlovu takes inspiration to create “The Vinyl,” a cocktail which infuses the tobacco ash aroma of the Martini Bianco and the sweetness of apple crumble syrup.
The Cocktails
Bombay Sapphire is sharing the five cocktail recipes so you can capture creativity in a glass and replicate them at home.
The Vinyl - Ami Faku & cocktail connoisseur Dumisani Ndlovu
Sense: Sound
Ingredients:
· 50ml BOMBAY SAPPHIRE
· 25ml Martini Bianco
· 15ml apple crumble syrup/or any floral syrup
· 3 dashes of Orange bitters/or your favourite bitters
· Activated charcoal/or black food colouring
*Apple crumble syrup: Add 100g of Apple crumble tea to 1 litre of boiling water. Add 2kg of sugar to this mixture and leave to simmer then strain out the syrup into a container.
Method:
· Fill your cocktail shaker with cubed ice.
· Add all ingredients to a shaker and shake vigorously until the tin is frosted.
· Using a hawthorn strainer, strain the ingredients into your chilled Reidel sour bar or a premium coupe glass.
· This cocktail is ideally served without ice.
Garnish:
· Garnish with dehydrated orange or lime.
The Lighthouse - Yay Abe & Bacardi Brand Ambassador Roxanne Rock
Sense: Sight
Ingredients:
· 50ml BOMBAY SAPPHIRE
· 25ml freshly squeezed lime juice
· 15ml Vanilla Syrup (SIP Exclusive)
· 25ml Cellulose
· 25ml Fresh Cream
· Topped with Pineapple Soda (SIP Exclusive)
· Garnish with Raspberry/Pineapple Dust (SIP Exclusive)
Method:
· Fill your cocktail shaker with cubed ice.
· Add the first five ingredients to a shaker and shake hard.
· Remove the ice and shake again.
· Pour into a highball glass at height and allow to sit for a few seconds before pouring in the very chilled pineapple soda.
Garnish:
· Top with raspberry or pineapple dust using sugar syrup to paint on the inside and rim of the glass.
Blossom Breeze - Keneilwe Motha & mixologist Thabang Mokono
Sense: Touch
Ingredients:
· 50 ml BOMBAY SAPPHIRE
· 50 ml Lemongrass & Ginger Syrup
· Top with Tonic Water
Method:
· Add the BOMBAY SAPPHIRE and Syrup in a shaker with ice.
· Strain into a ribbed highball glass with crushed ice.
· Top with Tonic Water.
Garnish:
· Garnish with edible purple flowers and mint leaves.
Green Serenity - Karen Dudley & bartender Grant Paterson
Sense: Taste
Ingredients
· 40 ml BOMBAY SAPPHIRE
· 50 ml Lemongrass & Kale Cordial (Clarified) OR Soda Water
· 15ml Dry Vermouth
· 5 ml/bar spoon Pickled Nasturtium Berry brine (OR Olive Brine)
Method:
· Add the BOMBAY SAPPHIRE
· Add Dry Vermouth, and Pickled Berry brine (OR Olive Brine)
· Add Lemongrass and Kale Cordial (alternatively Soda Water)
· Serve over a clear spear ice.
Garnish:
Garnish with Kale, with an origami butterfly placed on the kale to look like a butterfly sitting on a bush, and serve in a Highball glass or any tall glass, with a thin lip.
Millers Mist - Roushanna Grey & Bombay Sapphire Trade Ambassador Nkuli Khanyile
Sense: Smell
Ingredients:
· 50ml BOMBAY SAPPHIRE
· 50ml Nori infused Martini Extra Dry
· 50ml Cucumber Shrub (Made with cucumber syrup and white grape vinegar 1:0.5 ratio)
Method:
· Prepare a hot infusion of Nori seaweed into the Martini Extra Dry, simmer for 5 minutes and allow to cool down completely before straining.
· Prepare the cucumber Shrub by combining cucumber syrup and white grape vinegar at a ratio of 1:0.5.
· Add all ingredients into the shaker with cubed ice.
· Double strain into a ribbed tumbler glass.
Garnish:
· Spray the sea spray mist (salt water/saline solution) onto the glass.
· Garnish with green edible bubbles in shells
· Complete with a leafy garnish.
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