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Dry Bombay Blue Sapphire Martini Recipe

Experience the ultimate sophistication with this Dry Bombay Blue Sapphire Martini recipe! This cocktail showcases the exquisite Bombay Sapphire gin, requiring minimal ingredients to let its unique botanicals shine. Learn how to expertly chill your glass, master the perfect shake, and elevate your martini with optional large capers for a truly unforgettable taste. Impress your guests with this easy-to-make, yet incredibly elegant, cocktail.

Prep Time 5 mins
Cook Time 5 mins
Calories 243.6 kcal
Protein 0g
Rating 4.9 (8 Reviews)
Dry Bombay Blue Sapphire Martini 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dry Bombay Blue Sapphire Martini

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How to Make Dry Bombay Blue Sapphire Martini

  1. Chill your martini glass in the freezer for at least 10 minutes, or fill with ice and cold water.
  2. Fill a metal cocktail shaker with ice.
  3. Add 2.5 ounces (75ml) Bombay Sapphire gin to the shaker.
  4. Add 1/2 ounce (15ml) dry vermouth to the shaker (optional, adjust to taste).
  5. Close the shaker tightly and shake vigorously for 20-30 seconds until well-chilled.
  6. If you used water to chill the glass, empty it completely.
  7. (Optional) Swirl a small amount of dry vermouth in the chilled glass to coat, then discard.
  8. Strain the gin mixture into the chilled martini glass.
  9. Garnish with 2-3 olives or a large caper with its stem attached.
  10. Sip, savor, and repeat responsibly!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

0g

Fat

0g

Carbs

0g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Low Protein Healthy 5 Ingredients Or Less Very Low Carbs Beverages Vegetables American Easy No Cook Dinner Party Low Fat Cocktails Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Low Carb Low In Something Taste Mood Equipment Small Appliance Number Of Servings Presentation Served Cold Technique