On The Bombay Sapphire, Le Local Old Montreal event Chef Deck says:
Chef Deck had a lesson from the grand master mixologist Merlin Griffiths three nights ago in how to get your friends even drunker at dinner parties. The trick seems to be to use Bombay Gin in everything, and to talk until you lose your voice. Thankfully Louis-François Marcotte, Chef/Owner of Simpléchic and restaurant Le Local was the co-host and gave great easy recipes to accompany the fine Bombay Sapphire cocktails. The event was inspiring in that it stressed the importance of proper drink mixing, fresh ingredients, food pairing, and the fact that a good mixed drink can bring your dinner parties to the next plateau.
Chef Deck signing out!
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Le Locale Restaurant Information
740 William, corner Queen St. Old Montreal
Phone: 514-397-7737
Hours: Mon – Fri 11:30 am – 12:00 am; Sat 3:30 pm – 12:00 am.
Payment: Cash, Interac, Visa, MC, AMEX
Le Local Website
Food and Cocktail recipes after the jump
Rouleau de prosciutto et tomates
12 tranches de prosciutto très minces
1 boule de mozzarella di Buffala coupée en 12 morceaux égaux
6 tomates séchées
1 L de roquette
Vieux balsamique
Poivre de moulin
Prendre unde trenche de prosciutto, quelques feuilles de roquette, 1 morceau de fromage et 1/2 tomate séchee et faire un rouleau avec le tout, Répéter lòpération, arroser le tout de vieux balsamique et poivrer généreusement.
Sapphire Ginger Mint
Glass: Highball or Collins glass
Ingredients:
1½ oz. BOMBAY SAPPHIRE® Gin
3 oz. Ginger ale
6 Fresh mint leaves
Method:
Place the mint leaves in your hand and clap once to open up the flavour.
Add all ingredients to the glass and fill with ice. Stir well to mix the mint flavour through the drink.
Thon saisi, shiitakes marinés
200g de thon qualité sushi
2 c. à soupe de graines de sésame
1 paquet de shiitakes (100g)
2 c. à soupe de vinaigre de riz
4 c. à soupe d`huile d’olive
1 c. à soupe de ciboulette
2 c. à soupe de sauce de soya ou tamari
2 c. à soupe de mayonnaise assaisonée de wasabi
Dans une poêle très chaude, saisir le morceau de thon sur tous les côtes durant 2 minutes et retirer celui-ci du feu, l’enrober de graines de sésame, sel et poivre. Dans le même poêlon, faire sauter les champignons que l’on aura préalablement équeutés et coupés en lamelles. Déglacer les champignons avec le vinaigre de riz et la sauce soya, ajouter de l’huile d’olive, la ciboulette ciselée et poivrer le tout. Dans une cuillère chinoise, mettre une fine tranche de thon et quelques champignons marinés sur le touté. Garnir de graines de sésame et d`un goutte de mayonnaise au wasabi.
Sapphire Ultimate Martini
Glass: Chilled martini glass (medium size)
Ingredients:
1½ oz. BOMBAY SAPPHIRE® Gin
Dash Martini® Extra Dry Vermouth
1 Olive pitted and un-stuffed or 1 Large lemon zest
Method:
Fill a mixing glass to the brim with ice. Splash over the vermouth, stir once, strain the excess liquid leaving the ice in the glass. Pour over the Bombay Sapphire, stir carefully but rapidly for 20-30 seconds, until ice-cold. Fine strain into the chilled martini glass. Garnish with either one olive on a pick, or by twisting the lemon zest over the surface of the drink to release the oils, according to taste.
Garnish:
Classic 1 x Olive – pitted and preferably un-stuffed
Twist 1 x Large lemon zest
Gibson 2 x Silver skin onion (cocktail onion)
Franklin 2 x Olives – pitted and preferably un-stuffed
Twelves 3 x Olives – pitted and preferably un-stuffed
Dirty 1tsp of Olive Brine from the jar & 3 x Olives
Dickens No garnish (no olive or twist)
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