The Pav

An Australian Christmas Gin tribute to the iconic Aussie dessert, created by Dave from our distillery. 

We put The Pav on as a special in Healesville and everyone went mad for it. Since then we’ve received countless requests for the recipe. The original uses fancy machinery and techniques, but good ol’ Dave has made some tweaks so you can enjoy it all year round. 

  • 60mL Australian Christmas Gin
  • 60mL homemade strawberry and kiwi cordial (recipe below)
  • 30mL thickened cream
  • 20mL fresh lemon juice
  • 1.5 bar spoons passionfruit pulp
  • Egg white
  • Soda water
  • Ice
  • Add gin, cordial, cream, lemon juice and egg white to a shaker and shake for 10 seconds with ice
  • Strain from a large tin to a small tin and discard the ice
  • Shake without ice for another 10 seconds
  • Add one spoon of passionfruit pulp and a splash of soda water to a Highball glass
  • Pour the cocktail into the glass and add another splash of soda water
  • Garnish with half a spoon of passionfruit pulp


  • 100g fresh strawberries
  • 100g fresh kiwi, skin removed
  • 200g caster sugar
  • Muddle strawberries, kiwi and caster sugar together
  • Add 200mL water, mix to dissolve the sugar and pour through a sieve to catch the big bits
  • Bottle up and refrigerate

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