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Today, I want to walk you into the cocktail that you never experienced before! Cocktail that exposes your palate with all 10 botanicals of Bombay sapphire Gin!

A multicore cocktail with Blue Cheese!

So how to make a cocktail with a such a strong flavor like Blue Cheese? To be honest, that was one of the biggest challenges that I had!

First, instead of high proof Spirit I decided to infuse Blue Cheese Roquefort  with Campari for 72h!

As a result I got smooth, oily texture with long Blue Cheese after taste.

Next ingredients are home made Lemongrass syrup for touch of sweetness and Dry Cranberry lemonade for ideal balance,. But still after all something still missing! So I created a special Black Pepper Smoky Tincture to give a final hint of spice with a touch of smoke for this unique cocktail.

As you sipping every sip is changing another taste, its like y0u’re drinking different cocktail with every sip!

First sip  gives Rosemary on nose and acidity with touch of Blue Cheese aftertaste and its perfectly pairs  with 5 Botanicals of Bombay Sapphire Gin,  Angelica, lemon,  Juniper berries, Orris root and Grain of Paradise!

Second sip gives you completely new cocktail! Experiencing smokiness with citrus fruits, cranberry and touch of bitterness witch ideally pairs with next 4 ingredients,  Almond, Cassia bark, Coriander and Liquorice!

For the final third sip I created a special Spice Cake Crackers with Pear Mostarda and blended Star Anise, Cloves and Cinnamon that perfectly pairs with last botanical of Bombay sapphire gin, Cubeb!

THE FORRGOTTEN, Cocktail that you will never forget!


1.5oz Bombay Sapphire

0.75oz Blue Cheese Campari

0.5oz Lemongrass syrup

1.25ml (1/4 teaspoon ) Smoky Black Pepper tincture

2oz Dry Cranberry lemonade


Shake and strain in Collins glass over ice. Garnish with dry cranberries, lemon zest and Rosemary water spray.



Infuse 2oz of Blue Cheese Roquefort with 16oz of Campari for 72 hours. Double strain over cheese cloth.


Cook 16oz of water with chopped stalk of Lemongrass for 10 minutes, then add 16oz of white sugar and stir until sugar dissolves. Leave to chill for 24 hours then strain.


Infuse 15ml ( 0.5oz ) of freshly grated Black peppercorn with 4oz of Islay Single Malt Whisky Ardberg for 72 hours, then strain.


Blend all together 1 part of dried cranberries with 1 part of fresh lemon juice and 2 parts of spring natural water.


Mix one part of finely chopped Rosemary sprigs with 1 part of water and leave it for 72 hours. strain and add into perfume bottle.

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