The setting sun along the California coastline+ A luxury train + an exclusive dinner party with Tara Weaver, a personal chef with celebrity clientele + James Moreland, Bombay Sapphire’s Master Mixologist.A dozen of us boarded the Creative Charters Luxury dining and lounge car, attached to the back of an Amtrak train, en route from San Diego to Los Angeles. And, I'll begin by telling you that I was excited to meet James Moreland! The Aussie-born, Manhattan resident began his climb to cocktailian fame behind the bar at Town, which is known for its stunning drinks and trendy clientele. As he puts it, “Once you’ve worked at Town, you will be hired to bartend anywhere.”James discovered a love of tending bar upon arriving in New York. He had his “a-ha” moment late one evening, while closing. A man came to the door and asked if he could please drink a sherry while James cleaned up. Moreland allowed him in. The man sat at a table, sipping his sherry and cried for 2 hours. It turns out that he had just lost his wife. As the two left the bar in the wee hours of morning, the man thanked James, and gifted him an expensive pen. Moreland never saw the man again but found meaning in being a conduit for people dealing with life’s celebrations and hardships, and decided to make it his career.Moreland was invited to join several liquor companies, but felt a connection with Bombay Sapphire. A lover of the 'cocktails of yore,' he felt that working with a high-end gin company fit with his Mixologist philosophies.Keeping with today’s rules of a quality drink, James uses fresh, local ingredients whenever possible, which happens to complement modern, high-end cuisine. He says he works to “isolate the ingredients,” especially when pairing alongside an acclaimed chef. Moreland feels that paring cocktails with food can be preferable to ordering a bottle of wine. He points out that when dining among friends, a particular bottle of wine may not fit well with each person’s meal. Creating individually paired cocktails ensures customized harmony between dish and drink.Our 3-hour journey between San Diego and LA began on the windowed, upper level of the wood-and-brass train car, where we nibbled on artisanal cheeses and Italian salami.Soon, our gracious rail hostess, Jenah, brought up our first cocktail of the evening: The Dragonfly. Featuring Bombay Sapphire, Pomegranate Liqueur and a hint of lemon, this cocktail’s tart acidity provides Heavenly balance against the creaminess of goat cheese.We also nibbled on mini seafood tostadas as we chatted about antique cocktail shakers, classic drink recipes and admired surfers catching waves alongside the railroad.Soon, it was time to descend to the formal dining room, just below. The gorgeous table setting was the perfect backdrop for the herbaceous, savory, and slightly sweet cocktails we sipped alongside a sumptuous supper. Here are the cocktails served alongside the menu ... maybe you want to try these out at your next dinner party:

First Course: Sapphire White Ginger Martini (Fabulous with a crab cake in sweet pepper and lime vinaigrette)1 part Bombay SapphireSlither of Fresh Ginger8 White Grapes1/2 part Fresh Apple JuiceMuddle ginger and grapes at the bottom of a shaker, add remaining ingredients with lots of ice. Shake and double strain into chilled martini glass.
	Main Course: Sapphire Melon (Presented with Idaho Nut-Crusted Trout, Wild Mushroom Rice with Fresh Herbs and Grilled Asparagus With Garlic and Shallots)1 1?4 parts Bombay Sapphire4 pieces of honeydew melonJuice of half a tangerineDash of simple syrupDash or orange bitters1 mint leafSplash of sodaIn stirring glass, muddle melon with the juice of tangerine. Fill glass with ice. Add bitters, syrup and mint leaf and give it a royal shake. Pour into rocks glass and top off with a splash of soda or ginger ale, or serve up, double strained into martini glass. (Works both ways.)
	Dessert: Sapphire Bubbles (Served alongside strawberry crepes with midori, kiwi reduction.)1 1?4 parts Sapphire1 tsp fine sugarJuice of half a lemon2 parts Dry champagne (prosecco is great!)1?2 part Mandarin liqueurMix lemon juice and fine sugar into stirring glass, then fill stirring glass with ace add Sapphire and Mandarin Liqueur and shake. Strain into chilled martini glass, or champagne flute and top with dry champagne.