Bombay Martini with Botanical Ice Cubes

For the cocktail:

Dash of dry vermouth

2 oz. Bombay Sapphire

1 botanical ice cube

Combine a dash of vermouth with gin and ice in a strainer. Line the inside of a martini glass with frozen cucumber wheels. Place one botanical ice cube at base of martini glass (see recipe below). Strain the cocktail into the glass and serve.

For the ice cubes:

2 English cucumbers, roughly chopped

1 oz. cilantro seed

1 cup simple syrup


Combine ingredients in blender and puree. Strain combination and freeze in silicone mold.

Where to drink it: Davio’s Northern Italian Steakhouse, 76 Arlington St., Boston,

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