How to Master The Art of Slowing Down
This holiday season, Bombay Sapphire is helping us master the art of slowing down.
Written by Christina Gonzales
Star of Bombay is a slowly distilled gin – a premium expression of Bombay Sapphire. Made with 12 different botanicals, including dried bergamot, orange peel, and ambrette seed, the resulting gin is silky and complex with notes of citrus, nutmeg and pine. This winter, Star of Bombay has partnered with slow-cooking master, New York’s Chef Michael Kaplan of Two Forks, to slow things down and veer away from the hectic lifestyles of the busy professional. Here, Chef Kaplan and Bombay Sapphire North American brand ambassador Gary Hayward share why the world needs more slow cooking.
WE NEED TO SLOW DOWN
We live in a fast-paced society, and a meal can be delivered to your doorstep with one click of a finger. There aren’t many opportunities to enjoy a quality cocktail or a special meal at home.
“It’s so important to stop and slow down with loved ones,” says Kaplan. “The perfect way to do this is with a slow-cooked meal. It takes some prep work, but it doesn't require you to slave over the stove all day. Once a recipe is in the oven, you can walk away and enjoy your time with friends and family over a pre-dinner cocktail.”
TIME LEADS TO QUALITY
“The process used in Star of Bombay is called ‘slow distillation,’” says brand ambassador Gary Hayward. “Bombay was the first gin house to use vapour infusion, a process that steams botanicals, rather than boiling them. That vapour delicately extracts the oils of the botanicals into the spirit. [For Star of Bombay], the vapour infusion process is slowed down by half, resulting in a smooth, bright, and intensely flavoured gin.”
There are parallels between a slow-distilled gin and a slow-cooked meal, Kaplan explains. “A slow process always leads to complexities in taste and texture, and Star of Bombay’s vapour-infusion process shows a commitment to quality – our interests are perfectly aligned,” he says.
LOW HEAT DEVELOPS FLAVOUR
Slow cooking is a great technique to develop flavour because the low temperatures and longer cooking times allow flavours to develop without relying on harsh, carcinogenic open flames, deep frying, or other cooking methods that take away from the natural flavour of a dish, Kaplan says.
Many of the most famous aperitif cocktails are actually gin cocktails, as gin is like the chameleon of all the spirits. “Simplicity is the key to an aperitif.” Hayward explains. “You don’t want to confuse the palate or overwhelm your taste buds prior to dinner. Star of Bombay gin on the rocks would make an excellent aperitif.”