You know how liquor companies have those promotional contests in which bartenders create mixed drinks with their products? Bombay Sapphire recently did that at Amber in Belltown.

The winner (this is his second victory in the annual contest) was Jeshua Madden of Sazerac. What intrigued about his cocktail, the Marlborough Gin Fizz, was that it incorporated White Haven sauvignon blanc into the mix.

In a way I love the Marlborough County sauvignon blancs, they’re often really interesting wines for the price. I like sauv blanc with dinner—the Loires are my favorites—but I’ve never been able to pair the NZs and quite enjoy it. It’s the capsicum thing. After a while it starts to remind me of rotting veggies…not in a good way. That’s just my palate, I guess. But I always want to like them, they start off tasting so good.

So cool, I thought, I’d really like to try one in a cocktail.

So I called up the man that Bombay Sapphire has crowned “Seattle’s Most Inspired Bartender” to learn the recipe. It turns out that Madden has never won the title of “Seattle’s Most Forthcoming Bartender” for a reason, but here’s what I gathered.

Marlborough Gin Fizz
1.5 oz gin
1 oz White Haven sauvignon blanc
½ oz St Germain
½ oz cream
1 whole egg white
A dash of bitters
A “little bit” of honey

Beat egg white well and combine with the rest of the ingredients. Shake well and pour over ice.