Vegetables, Vinegar and Variation... Oh My!

Following a four-month nationwide search, BOMBAY SAPPHIRE® unveils the hottest
trends in cocktail making

NEW YORK, Oct. 6 /PRNewswire/ -- After canvassing the opinions of more than
1,000 bartenders from 41 states, and tasting more than 2,000 cocktails in the
space of four months, BOMBAY SAPPHIRE is in good position to trend-spot the
big new stirrings in the cocktail world making their way to a bar near you.
Forget fruit, forget tea; it's all about fresh vegetables, vinegar and
variation on the classics.

(Photo: http://www.newscom.com/cgi-bin/prnh/20091006/NY87347 )

Vegetables:

Savory has been pushing sweet out for a while, but at the culmination of the
BOMBAY SAPPHIRE Most Inspired Bartender search at the Palms in Las Vegas on
August 30th, the full gamut of vegetables and herbs was on display, including
celery, tarragon, dill, pea, jalapeno peppers and corn.

Christian Sanders, from the W Hotel in Miami, earned praise for his Garden
Sour Hour, with its refreshing burst of celery juice and dill, and a Himalayan
black salt rim. Sanders says: "the celery brings a bitter, green flavor at the
same time as complementing the angelica root, which is one of the 10
botanicals unique to Bombay Sapphire."

Jonathan Miles, spirits writer at the New York Times, agrees. In his recent
article 'Like A Salad In A Glass,' he noted gin, in all its botanical-laced
glory, is the perfect foil for vegetables.

Giles Woodyer, vice president, brand managing director, BOMBAY SAPPHIRE is
thrilled BOMBAY SAPPHIRE is at the cutting-edge of these new cocktail trends
and what this means:

"It feels right to see cocktail trends edging towards the more adventurous and
the savory. The fact fresh, local produce - especially vegetables - now plays
as important a role as the liquor is a great day for BOMBAY SAPPHIRE in
particular which, with all its herbaceous notes and botanicals, is well placed
to nurture this new movement."

Vinegar:

The search saw many new flavor experiences, including the use of vinegar.
Several contestants went beyond the usual Balsamic vinegar, and instead chose
to infuse their gin creations with white wine vinegar. This process is similar
to a "shrubb" where fruit is preserved in acid before being added to the
cocktail.

Variation:

BOMBAY SAPPHIRE Global Mixologist, Merlin Griffiths, was impressed by the
variations he saw on classic recipes and the balance executed with the use of
BOMBAY SAPPHIRE. "This year's recipes continue to teach us that the variety in
the balance of a Collins, seasonal variations in Cups, and recipes for sharing
Punches, have not restricted cocktail creativity." In fact, it seems that
interest in unusual, hard to source and homemade ingredients have led the next
generation of bartenders to innovative flavor experiences, textures and ways
of drinking.

Recipes On Par:

The Garden Sour Hour.
Christian Sanders, Miami FL.

1-1/2 parts BOMBAY SAPPHIRE
1/3 part Galliano liqueur
1/2 part Lemon Juice
1/2 part Triple Sec
1 part Celery Juice
1 thumbnail Dill Paste
2 dashes of Orange Bitters

Method: Salt half the rim with cracked black pepper and Himalayan sea salt.
Discard all ingredients into a Boston Shaker, add ice to the top and shake
vigorously for 5-10 seconds. Double fine strain & garnish with a fine strain
of Dill Sprig

SAPPHIRE Cup.
Eric Simpkins, Atlanta GA

MUDDLE
1 Mint Leaf
1 strawberry
1 cucumber slice
1 lemon wedge
1 lime wedge
1 orange wedge

ADD
1 oz BOMBAY SAPPHIRE
1/2 oz sweet vermouth
1/2 oz Punt es Mes
1/2 oz Cointreau
1/2 oz lemon juice
1/2 oz simple syrup
1 dash orange bitters

Shake with ice to chill, strain over fresh ice into a collins glass. Top with
sparkling water. Garnish with cucumber & mint sprig.

The Barletta.
Jeremy Stone, Portland OR

1-1/2 oz. BOMBAY SAPPHIRE
3/4 oz. Elderflower liquor
1/2 oz. Fresh grapefruit juice
1/2 oz. Blueberry infused vinegar

Stir, fine strain, served up with a lemon peel and blueberries on a pick.

About BOMBAY SAPPHIRE

BOMBAY SAPPHIRE® is the fastest growing premium gin in the world and world's
number one premium gin by value. BOMBAY SAPPHIRE is created with a unique
combination of ten hand-selected botanicals, sourced from around the globe.
The brand's global essence and signature vapor infusion process impart a
refined and perfectly balanced taste, versatile enough for both classic
cocktails and exotic recipes. A leader among gins, BOMBAY SAPPHIRE is a
symbol of the exploration of worldly and sophisticated lifestyles. For more
information, please explore www.bombaysapphire.com.

About Bacardi U.S.A., Inc.

Bacardi U.S.A., Inc. is the United States import, sales and marketing arm of
one of the world's leading spirits and wine producers. The company boasts a
portfolio of some of the most recognized and top-selling spirits brands in the
United States including BACARDI® rum, the world's number-one selling rum; GREY
GOOSE® vodka, the world-leader in super-premium vodka; DEWAR'S® blended Scotch
whiskies, the number-one selling blended Scotch whisky in the United States;
BOMBAY SAPPHIRE® gin, the top-valued and fastest-growing premium gin in the
spirits industry; CAZADORES® blue agave tequila, the number-one premium
tequila in the world; MARTINI & ROSSI® vermouth, the world-leader in vermouth;
and other leading and emerging brands.

GQ Magazine is the leading men's general-interest magazine with a monthly
readership of 6.4 million readers. The magazine is published by Conde Nast
Publications.

SOURCE BOMBAY SAPPHIRE

Danielle Katz, Deussen Global Communications, +1-212-682-2293 x122,
Dkatz@deussenglobal.com