The folks at Bombay Sapphire gin shared a few modern takes on some classic gin cocktails, plus some delicious recipes to pair with those drinks. This is the second of three posts, each featuring a gin cocktail paired with a tasty side dish. The previous post featured the Sapphire & Sin cocktail and Prohibition Turkey Bites.
The following recipes are courtesy of Bombay Sapphire gin and Corbin Tomaszeski, host of Canada’s favourite food shows Dinner Party Wars and Restaurant Makeover.
Sapphire French Highball
PLUS
Speakeasy Baked Clams
Sapphire French Highball
(Makes 3 cocktails.)
A variation on the French 75 cocktail that was standardized during the prohibition era, the Sapphire French Highball reflects the passion for cocktails that was taken up internationally and by Americans during the times of temperance. The classic French 75 has been re-imagined with the addition of pear nectar to add a rich, fresh flavor that helps to combat the acidity of the lemon and champagne.
Sapphire French Highball and Speakeasy Baked Clams
Ingredients:
1 oz Bombay Sapphire gin
1/2 oz lemon juice
1/2 oz simple syrup (2 parts sugar and 1 part boiling water; stir until dissolved and chill)
1 oz pear nectar/juice
Top with champagne or sparkling wine
Preparation:
Add the first 4 ingredients to a highball glass and stir. Fill the glass with cracked ice (lightly smash some ice cubes).
Top slowly with champagne and stir once more. Garnish with a long “shoestring” lemon twist and edible gold flakes for pizzazz.
Speakeasy Baked Clams
Original recipe by chef Corbin Tomaszeski.
As refrigeration was a luxury, many people relied on canned goods for food during the prohibition era. Canned vegetables and fish were very popular and allowed people to eat within budget. Canneries opened and people worked the factories. Canned clams were a favourite during this time and this recipe is a spin on Classic Clams Casino, a dish that was served in the popular restaurants and supper clubs in the 1920s. The use of toasted crushed almonds in this recipe highlights the almond botanicals featured in the gin.
Ingredients:
1 oz Bombay Sapphire gin
3 tbsp olive oil
1-1/2 oz white onion- cut brunoise
3/4 cup panko bread crumbs
1-1/2 oz toasted crushed almonds
1 clove garlic, minced
12 pieces little neck clams, cooked and chopped
1/2 cup chopped crab meat
2 tbsp chopped Italian parsley
Pinch fresh thyme leaves, chopped
1-2 tbsp chopped fresh basil
3 tbsp shredded Parmesan cheese
Lemon juice, to taste
Salt and pepper, to taste
Chef Corbin's method:
Place the whole fresh clams in a pre-heated small sauce pan with 1 cup of dry white wine, 2 cloves of minced garlic, 2 sprigs of fresh thyme, a pinch of salt and some cracked black pepper. Cover the pan with a lid and cook until the clams open up (approximately 5 minutes). Remove from heat and allow to cool. Remove the cooked clams from the shell and save the shells until later use.
In a pre-heated sauté pan, sauté the onions and garlic in the olive oil until tender. Deglaze with the gin and reduce by half.
Add the bread crumbs and almonds and continue to cook for 2 minutes. Remove from heat and add the chopped clams, crabmeat, fresh herbs and Parmesan cheese. Season the mixture with salt and pepper and lemon juice.
Fill each reserved clam shell with the bread crumb mixture and place onto a small baking tray. Pre-heat the oven to 375°F and bake the stuffed clams for 5 minutes or until hot and crispy.
Remove them from the oven and garnish with chopped fresh Italian parsley. Serve while hot and enjoy. Serves 1 dozen clams.
What do you think of this food and cocktail pairing?
