When it comes to self-expression, there are more ways to get inspired than through a straight-up paint and easel. And if you, like us love a tipple—there's a whole apothecary of spirits, syrups, tonics and elixirs out there to tap into.   

To help get you out of your G&T comfort zone and stir a bit more creatively, we teamed up with Bombay Sapphire to bring you 6 cocktail recipes inspired by New Zealand’s vibrant art scene. With gin as your medium, the world is your oyster—or the bar cart is your canvas.

Waiheke 

Just a short ferry ride from downtown Auckland, Waiheke is full of wineries and beaches, but holds its own as an art mecca. From Lorde notoriously writing her sophomore album Melodrama in a secluded rental, to award-winning artists switching to island time on a permanent basis. You’ll daydream of Oneroa when sipping on this cocktail inspired by the blue waters surrounding Waiheke—garnished with a sculptural orange to give you a taste of the annual sculpture trail. 

Ingredients 

• 50ml Bombay Sapphire
• 15ml Blue Curaçao orange liqueur
• 5ml orgeat almond syrup 
• 2 lemon wedges
• Cubed ice 
• Orange peel disc to garnish

Method

1. Gently squeeze the lemon wedges into a cocktail shaker, then add the almond syrup, Blue Curaçao and Bombay Sapphire.
2. Fill the shaker with cubed ice and shake well for 10 seconds or until the shaker tin is frosted and cold.
3. Using a strainer, strain the cocktail into a chilled coupette or small wine glass.
4. Cut an orange peel into a disc and spritz juice over the cocktail. Then cut a small slit, and add to the rim to garnish.

K Road

Karangahape Road is Auckland’s beating heart of authentic, alternative creativity. Over the decades, artists of all disciplines have set up shop for Kiwis to admire street art, finally get that tattoo and sample innovative bites from around the globe. Like the community at its centre, this cocktail is sugar, spice and everything nice.

Ingredients

• 25ml Bombay Sapphire
• 15ml orgeat almond syrup
• 85ml cranberry juice
• 2 lemon wedges
• Cubed ice 
• Cinnamon sugar to garnish

Method

1. Wipe the juice from a lemon wedge around the edge of a balloon glass, then roll through the cinnamon-infused sugar to coat the rim. 
2. Squeeze then drop the lemon wedge into a cocktail shaker, then add the remaining ingredients with cubed ice. 
3. Shake well, then pour the entire contents into the glass.
4. Garnish with a gently squeezed lemon wedge.

The Mount

Our little slice of paradise is Mount Maunganui—laid-back and sunny, with a flourishing art scene. A holiday hotspot, visitors to the Bay of Plenty can pop into arty boutique shops and catch touring international musos. Like a sip of summer, this tipple tastes like catching the sunrise from The Mount on New Year's Day. 

Ingredients

• 50ml Bombay Sapphire
• 40ml pineapple juice
• 15ml freshly squeezed lemon juice
• 15ml peach liqueur
• Cubed ice

Method

1. Place all of the ingredients into a cocktail shaker.
2. Fill the shaker with cubed ice and shake well for 20 seconds, or until you feel lots of condensation on the outside of the shaker.
3. Using a strainer, pour the liquid into a chilled coupette or martini cocktail glass.

Cuba Street

There’s no street like Cuba Street—known for its bohemian vibes, eclectic buskers and kids risking it all to swim in the bucket fountain. This vibrant and unconventional cocktail pays homage to Wellington’s craft beer scene, enhanced with botanical richness from Bombay Sapphire.

Ingredients 

• 50ml Bombay Sapphire
• 15ml freshly squeezed lemon juice
• 15ml sugar syrup
• 2 raspberries
• 60ml pilsner beer 
• 1 lemon wedge
• Cubed ice

Method

1. Place all ingredients except the pilsner in a shaker with cubed ice and shake for 15 seconds.
2. Using a strainer, pour into a curved highball glass full of cubed ice. 
3. Top with the pilsner beer, and gently stir in an upward-lifting motion.

New Regent Quarter

Christchurch is the city of transformation—from a garden metropolis rebuilding from tragedy, to the artful and colourful beauty of a brand new cityscape. Enter New Regent Quarter—a heritage street that, like this cocktail, combines eclectic ingredients to create an entirely unique flavour.  

Ingredients 

• 50ml Bombay Sapphire
• 15ml vanilla syrup
• 75ml pink grapefruit juice
• 1 strawberry 
• Cubed ice
• Basil leaves to garnish

Method

1. Muddle the strawberry in a cocktail shaker. 
2.  Add the pink grapefruit juice, vanilla syrup and Bombay Sapphire.
3. Fill the shaker with cubed ice and shake for 10 seconds, or until the shaker tin is frosted and cold.
4. Pour the entire contents into a stemless wine glass.
5. Garnish with basil leaves.

Lake Wanaka

No, we’re not talking about the tree. We’re talking about the magnificent home of the diverse creatives, filmmakers, woodworkers and potters who’ve strengthened the Upper Clutha art scene. Like taking a breath of crisp mountain air in Wanaka, this cocktail awakens your senses with a citrus-spiked syrup and ice-cold grapes.

Syrup Ingredients 

• 2 cups caster sugar
• 1 cup water 
• 1 small bunch of lemon thyme 
• 1 lemon peel

Cocktail Ingredients 

• 50ml Bombay Sapphire
• 5 frozen red grapes 
• 1 lemon wedge
• 15ml lemon thyme sugar syrup 
• Cubed ice 
• 1 lemon peel twist to garnish 
• 1 sprig of fresh lemon thyme to garnish

Syrup Method 

1. Add caster sugar, water, lemon thyme and lemon peel to a pan. 
2. Heat to a simmer for around 7-10 minutes to infuse, stirring occasionally. Don't overdo it as this can make the sugar re-crystalise. 
3. Turn off the heat and allow to cool. 
4. Strain the contents into a sterilised sealable bottle. This will keep in the fridge for up to 8 weeks.

Cocktail Method

1. Muddle the frozen red grapes in a cocktail shaker.
2. Cut the lemon wedge in half, and add to the shaker with the Bombay Sapphire and lemon thyme syrup.
3. Fill the shaker with cubed ice and shake well for 20 seconds, or until you feel lots of condensation on the outside of the shaker.
4. Pour the entire contents into a chilled, stemless wine glass.
5. Garnish with a lemon peel twist, and a sprig of fresh lemon thyme.

There are a million ways to get creative and spark inspiration—so if these got your mind stirring, head to Bombay Sapphire to discover more inventive cocktails.

Editor’s note: This article is sponsored by Bombay Sapphire and proudly endorsed by The Urban List. To find out more about who we work with and why read our editorial policy here.

Images: Urbanlist, Peter Rees via Sculpture on the Gulf, Ali Al- Sarraf via K Road NZ, Amanda Papandrea via Cuba Dupa and Supplied.