Bombay Sapphire Worldas Most Imaginative Bartender Announced

On Wednesday, May 23rd, the winner of the BOMBAY SAPPHIRE® World’s Most Imaginative Bartender competition was announced at an event held in Morocco for professional bartenders, hosted by Bombay Sapphire gin.

The winner, David Wolowidnyk of Canada, was selected from thousands of contestants overall and eight finalists from Canada, Japan, Singapore, South Africa, Global Travel Retail, Spain, the United Kingdom and the United States. The bartenders took part in a four-day experience, visiting the Moroccan home of one of the Bombay Sapphire botanicals – coriander – and exploring the world of the historic gin.

The competition itself took place on the last evening of the experience at one of the most beautiful villas in the world, Dar Sabra in Marrakech, Morocco. Each bartender was tasked with creating three of their most imaginative cocktails – combining their individual influences with the cultural experiences they had experienced throughout the trip.

David was a worthy winner, adding his own unique flair and style to his cocktail, the Beldi. In addition to receiving the “Bombay Sapphire World’s Most Imaginative Bartender” title, David also earned a place in the Bombay Sapphire Cocktail Hall of Fame, partaking in various duties, including attending the 2013 opening of the new Bombay Sapphire distillery at Laverstoke Mill in England and becoming part of the Bombay Sapphire World’s Most Imaginative Bartender judging panel for next year’s competition.

Beldi - Created by David Wolowidnyk, Bombay Sapphire’s World’s Most Imaginative Bartender 2012


  • 45ml Bombay Sapphire infused with Moroccan Saffron and Ginseng
  • 20ml Martini Bianco
  • 1 tsp Moroccan Mint Tea
  • 15ml Cinnamon/Cassia Syrup
  • 2 dashes Lem-Marrakech Bitters - exclusively produced beforehand by "Kale & Nori"


  • Toasted Moroccan coriander tincture

To garnish                  

  • Lemon zest, with the star from Moroccan flag cut into it


  • Combine Bombay Sapphire, Martini Bianco, Cinnamon/Cassia Syrup and Bitters
  • Stir with ice in a mixing glass
  • Mist the toasted coriander tincture into the chilled glass
  • Strain into a chilled glass, garnish with a lemon zest and mist tincture again over the surface

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