A Four Pillars Distillery original. Perfect for the warmer months – just too damn delicious, so it goes down far too easily…

  • 60mL Bloody Shiraz Gin
  • 22.5mL Kirsty’s smoked blood orange syrup (see recipe below)
  • 22.5mL lime juice
  • 1 dash rhubarb bitters
  • 4 mint leaves
  • 1 dash absinthe
  • Combine all ingredients in a shaker and get your shake on
  • Strain into a chilled coupette
  • Garnish with a lime wheel, a mint leaf or a dehydrated blood orange wheel

“Kirsty’s mysterious smoked blood orange syrup puts the richness and a bit of smoky zing into each and every Bloodside we make.”

  • 6 blood oranges
  • Castor sugar
  • 1/2 tsp citric acid or salt
  • Spices for smoking – juniper, star anise, coriander, cardamom
  • Peel the oranges, juice them, and then combine all juice (with pulp) and peel
  • Mix equal amounts of castor sugar with the juice-peel mix and the citric acid or salt in a pot
  • Bring the mixture to the boil and simmer for 3 minutes, and then allow to cool before straining into a container that has a lid that seals properly
  • Smoke the syrup with the spices using a smoke gun and leave covered until the smoke has imparted

This recipe makes about 1 litre of syrup, which should keep happily in the fridge for about a month, and longer if frozen.

View our full range of deliciously crafted gins.

Drinks & bars
Tagged in:
#Bloody Shiraz Gin
#Cocktail recipe
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