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Have a Bombay Thanksgiving
...thanks to mixologist Tony Abou Ganim

Thanksgiving week is here, people, and that means it's time to get your drink on. Luckily, last Tuesday November 15th, noted mixologist Tony Abou-Ganim held a class called Demystifying the Martini, aimed to provide lucky attendees with all the knowledge of making the perfect martini. Don't worry, those of you who, er, weren't invited, can still reap the benefits of Tony's class. You may not know the history of the gin cocktail, or have had hands on experience at Catch crafting delicious cocktails, but now you can have the recipes and imbibe yourself this Thanksgiving. And don't forget to go behind the scenes and read Tony's interview!

French 75 Tony Style
1 ½ oz Bombay Sapphire gin
1 oz freshly squeezed, filtered lemon juice
1 oz simple syrup *
Chilled champagne (2-3 oz per drink)

In a mixing glass add Bombay Sapphire, fresh lemon juice and simple syrup; shake with ice until well chilled. Strain into an ice filled red wine glass, top with cold champagne, stir and garnish with a slice of orange, lemon, sliced strawberries and a sprig of mint.

4-1 Martini
2 oz Bombay Sapphire gin
½ oz Martini & Rossi dry vermouth

In an ice filled mixing glass add dry vermouth and Bombay Sapphire, stir well (20 times to the right and 20 times to the left). Strain into a chilled cocktail glass. Garnish with a single Spanish olive or a freshly cut twist of lemon.  

Note: Substitute 2 pearl cocktail onions for the olive and you have a Gibson

Negroni
1 oz Bombay Sapphire gin
1 oz Martini & Rossi sweet vermouth
1 oz Campari

In an ice filled mixing glass, add Bombay Sapphire, sweet vermouth and Campari, stir until well chilled. Strain into a chilled cocktail glass. Garnish with a burnt orange twist.

Aviation
2 oz Bombay Sapphire gin
1 oz freshly squeezed, filtered lemon juice
½ oz simple syrup * (optional)
½ oz Luxardo Maraschino Liqueur
2 dashes crème de violette

In a mixing glass add Bombay Sapphire, maraschino liqueur, crème de violette, fresh lemon juice and simple syrup; shake with ice until well chilled. Strain into a chilled champagne saucer. Garnish with 2 brandied cherries.

Bottoms (and turkeys) up!