MAKING GIN DRINKS
We want you to enjoy simple and delicious gin drinks at home, while our bartender friends can explore their technique and creativity to the full.
We love the genius of a perfect G&T, but we’ve always loved pushing the boundaries of gin drinks as far as we push the boundaries of gin at our Distillery in Healesville. And now we have our Laboratory in Surry Hills, home to some of the most creative and awesome gin-fuelled fun on the planet.
Let’s be honest, having a ‘philosophy’ on the craft of making gin drinks is potentially very pretentious. We’re simply trying to make a range of gins that taste delicious and deliciously different from each other.
Our gins shine with a single mixer, and make extraordinary cocktails in some of the world’s best bars. You don’t have to acidulate a carrot or sous vide an ox tongue to make a great drink with Four Pillars. Of course if that’s your jam you can pop into our Laboratory in Sydney and our Creative Director of Gin Drinks, James Irvine, will take you through a whole range of frankly genius techniques to make remarkable drinks.
So that’s our simple philosophy. Give you the tools (and the gins) to make simple but great drinks at home. And give you the all the bells, quite a few whistles and some serious technique when you come to one of our homes (in Healesville, Yarra Valley and Sydney’s Surry Hills) or when you meet us in one of the great bars of the world.
When it comes to making great gin drinks, where to begin? First, try the gin neat (from the fridge), or with a splash of tonic or soda. These are the ways to look at a gin in its purest form.
Then look to the classics, which the building blocks for creating new cocktails. From a simple Martini you can move to a Gibson or Martinez, from a classic Negroni there’s a White Negroni, a Bijou or a Jasmine.
Next you can experiment. Pair the gin botanicals with other citrus or spice. Play with contrasts like savoury and sweet, rich and acidic. Think about seasonality of ingredients. Above all, make it tasty and with not too many ingredients.
Sweet and rich for winter sipping, and make a matcha syrup to get the distinct green.
- 45mL Changing Seasons Gin
- 25mL fresh lemon juice
- 10mL Lillet Blanc
- 10mL white crème de cacao
- 5mL matcha or sugar syrup
- Dash of egg white
- Matcha powder
- Shake ingredients over ice
- Fine strain into chilled coupette
- Dust with matcha powder
A spritz for spring, with delicate Japanese flavours from the gin and plum wine.
- 30mL Changing Seasons Gin
- 90mL sparkling wine
- 30mL umeshu (plum wine)
- 30mL soda water
- Add all the ingredients over ice in a wine glass.
- Garnish with raspberries
The team at the distillery make delicious gins so these guys can make you delicious gin drinks.
Pull up a stool at Eileen’s Bar anytime to see Jimmy finesse a drink, or book in for a masterclass in
the Gin Lab.