The Poet's Muse

Nightclub & Bar's cocktail database is composed of tasty treats from top mixologist and industry experts' drink menu creations. The Poet's Muse made with Bombay Sapphire gin is sure to please customers and is the 9th Annual Bombay Sapphire Most Imaginative Bartender winning cocktail.

Created by Justin Lavenue of The Roosevelt Room


  • 2 oz. Bombay Sapphire gin
  • 3/4 oz. Poet's Cordial
  • 3/4 oz. Yuzu-Lime blend
  • 2 dashes Umami tincture


Poet's Cordial prep: 1 L Pistachio Milk (1 park unsalted pistachio meat, 2 parts water, blended and strained), 800ml Wildflower Honey, 2 cinnamon sticks, 4 Star Anise pods, 1 vanilla bean, 2 tablespoons Matcha Green Tea Powder. Combine ingredients, mix well, and let rest for three days. Fine strain and bottle.

Yuzu-Lime blend: 15 parts fresh lime juice, 1 part Yuzu concentrate. Mix well and bottle.

Umami tincture: 30 Shitake mushrooms (chopped), 2 tablespoons unsalted butter, 6 oz Bombay Sapphire, 1 tablespoon Himalayan Salt. Saute the Mushrooms in butter for 10 minutes. Add Bombay Sapphire and salt and steep for another 10 minutes. Strain mushrooms off and freeze to let fats coagulate. Strain off fats and bottle.

Cocktail build: Shake hard over a large ice cube. Strain into a large coupe glass with the large ice cube dropped in. Garnish with a lime peel rosette. Serve on a Zen Garden.

  • Topics:
  • Gin