To make this famous gin, Spanish almonds and Spanish lemon zest, Chinese licorice roots, Italian juniper berries, Italian Orris root, Angelica root, coriander seed, cassia bark, cubeb berries and grains of paradise from West Africa are processed and blended with a botanical recipe developed in 1761. Clean and light with herbaceous, earthy and light fruit qualities, Bombay Sapphire is distinctive on its own and in cocktails.