Recap: Member’s Only Mixing with Bombay Sapphire

Dinner Lab’s Official Kick-Off Dinner in Partnership with Bombay Sapphire Gin took place in Brooklyn, NY, featuring specialty dishes by Chef Omar Zurrei (The Moroccan Kitchen) and cocktails by Mixologist Enzo Cangemi (Extra Fancy).

Dinner Lab is a new members-only supper club that connects adventurous diners with rising star chefs for unique rogue pop-up dining experiences across the country. The dinners showcase both up-and-coming culinary talent from the local community and skilled chefs from around the country for no-holds-barred dinner parties at remote and unexpected locations. The cuisines, chefs, patrons, and locations change with each Dinner Lab event, so members never get the same experience twice.

Unlike most conventional restaurant kitchens, chefs are given full carte blanche to tell a story through their menus – introducing recipes that speak to their backgrounds/heritage, ingredients they’re passionate about, or avant-garde dishes that wouldn’t necessarily fly in a traditional restaurant. At the end of each meal, diners are given cards on which they provide feedback for the chefs to help improve future dinners.

Bombay Sapphire’s partnership with Dinner Lab offered perfect pairing. To kick off this first-of-its-kind partnership, Moroccan Chef Omar Zurrei created two specialty pre-dinner Bombay Sapphire cocktails designed specifically to prep the palate and enhance the flavors of a meal inspired by both his childhood, hometown, and his culinary experiences at Six String Samurai, L’Artusi, and Spice Market.

Cucumber Mint Cooler

Cucumber Mint Gin Cooler

Ingredients:

• 1 oz. Bombay Sapphire gin
• 1/4 Cucumber (Cut Into Chunks, Plus a Few Thinly Sliced for Garnish)
• 6 Mint Leaves (Plus More for Garnish)
• 1/4 tbsp. Sugar
• 1/4 oz. Fresh Lemon Juice

Preparation: Combine ingredients in a rocks glass. Chilled club soda to cap.

Cardamom Rose Gin and Tonic

Cardamom Rose Gin and Tonic

Ingredients:

• 1 1/2 oz. Bombay Sapphire Gin
• 1 oz. Fresh Ruby Red Grapefruit
• 1/4 oz. Lemon Juice, Fresh
• 3/4 oz. Rose Syrup
• 1 dash Ground Cardamom
• 3 dashes Peychauds Bitters
• 1 Lemon/Lime Sparkling Water or Tonic

Preparation: Combine ingredients in a rocks glass. Top with tonic, garnish with rose petal and orange wheel.