Photo by Kin Lui
Hard-core cocktailians often turn up their nose at summertime pool cocktails as being too simple—just a bunch of sweet, frozen, blended hangovers and brain-freezes in the making. Light Group corporate mixologist Emilio Tiburcio hears your objections, you mustachioed masses, and counters with the East Solstice.
Borrowing from the ultimate summer hit list—refreshing cucumber, thirst-quenching iced tea and lemonade, and juicy strawberry—Tiburcio cobbles together the ideal vehicle for Bombay Sapphire East, the house of Bombay’s newest release, which brings all of Bombay Sapphire’s complex, culinary botanicals to the table, as well as Thai lemongrass and Vietnamese black peppercorn.
“First you should want to drink with your eyes,” Tiburcio says, “then engage the cocktail with its aroma and prepare your palate for a journey of flavors when you sip.” With a crisp finish and untouchable finesse, East is winning over the West, one cocktailian at a time.
In a mixing glass, muddle one fresh strawberry and five cucumber slices. Add 1½ ounces Bombay Sapphire East gin, 1 ounce lemonade, 1 ounce freshly brewed, unsweetened black tea. Add ice, cover, shake and pour into a chimney glass. Garnish with slices of cucumber.