Recipe: Bombay Sapphire Cheesecake Cocktail

Should I have another cocktail or should I have dessert? Yes. And here’s how to have both. At the same time. In the same container.

My Bombay Sapphire Cheesecake Cocktail takes this gin’s unique botanical profile and amps it up for a rich dessert with a kick and a pleasantly palate cleansing flavour.

After my trip to the distillery in Laverstoke, the folks at Bombay Sapphire sent along some goodies to help rekindle my memories of how amazing the visit was and so I could participate in their “Gift Box Challenge.” The key component of that gift box: a bottle of Bombay Sapphire of course (along with a lovely book about the distillery and a beautiful branded balloon glasses. My challenge: figure out something yummy to do with the gin.

Initially, I started brainstorming about cocktails, but somehow those ideas morphed into ones about dessert. Then my eureka moment hit, and I was soon furiously scribbling an ingredients list and sketching out ways to serve my cheesecake cocktail creation.

BOMBAY SAPPHIRE CHEESECAKE COCKTAIL Yum

Ingredients (for 4 servings)

250g mascarpone;
375g cream cheese;
100ml sour cream;
10g butter;
20g sugar;
1 vanilla pod;
Juice and zest of 1 lime;
125ml Fever Tree Elderflower Tonic Water;
100ml Bombay Sapphire;
125ml Fever Tree Elderflower Tonic Water;
4 lime wedges;
8 crushed ginger biscuits;
Flaked almonds to taste.

Method

Place the mascarpone, cream cheese, sour cream, and butter in a small pot on a hob set to medium low heat and mix until they are liquid and blended together well;
If you think you’ll want to have different measurements for your version, simply taste as you go with each ingredient;
Slice open the vanilla pod along its length without cutting it in two and when the dull end of a knife blade scrap out the seeds;
Add the vanilla seeds, sugar and to the mix and stir until well blended;
Reduce the heat to low and add the lime juice, tonic, and gin and mix well;
“Plate the mixture into four dessert bowls or balloon cocktail glasses;
Chill in the fridge until solid;
Topic each serving with flaked almonds and 2 crushed ginger biscuits and garnish with a wedge of lime.

Serve

Serve with a small spoon as you would any dessert at the end of a meal. Keep in mind that since the mixture never reached a boil the gin is still alcoholic and this is a boozy treat.