This gin is Cam’s tribute to four things he loves: Australia, Christmas, gin and his late mum, Wilma.
Each year Wilma would use the 1968 Australian Women’s Weekly recipe to make her puds on Victoria Derby Day, while the rest of the family listened to the races. To this day, one of Cam’s great childhood memories is how his house would smell like Christmas over Cup Weekend.
“I found the recipe and thought it would be fun to start doing it with my girls every year. But even as I was buying all the ingredients at the shops (mixed peel, oranges, dried fruit) I just kept thinking how well it would all distill. And with juniper having such a great pine needle character to begin with, a Christmas gin just started to make sense really quickly.” – Cameron Mackenzie, Four Pillars Co-Founder and Head Distiller
So now each year the Four Pillars family gathers in Healesville to make puddings to this recipe. Cam then distills them, and ages the resulting gin in Rutherglen Muscat barrels for a year. To finish, we add a slight tweak of Rutherglen Classic Muscat to round out the palate with a touch of richness.
With juniper-led Christmas tree notes and plum pudding character, it smells like gin and tastes like Christmas, and we release it each year on Derby Day.
Ginger spice and refreshing citrus. A warming Christmas Mule.
INGREDIENTS
- 45mL Australian Christmas Gin
- 2 dashes Angostura Bitters
- Ginger beer or ale
- Lime
METHOD
- Add Australian Christmas Gin and bitters to a tall glass
- Squeeze in a wedge of lime and add ice
- Top with ginger beer or ale and garnish with another lime wedge
A fresh Christmas Spritz garnished with our favourite festive fruit.
INGREDIENTS
- 30mL Australian Christmas Gin
- 15mL cherry syrup
- 15mL sweet vermouth
- Soda water
- Orange
- Cherry
METHOD
- Combine Australian Christmas Gin, cherry syrup and sweet vermouth in a wine glass
- Add ice
- Top with soda water and stir
- Garnish with an orange wedge and fresh cherry
A play on the classic Rusty Nail cocktail, to help digest a festive feast!
INGREDIENTS
- 30mL Australian Christmas Gin
- 30mL orange liqueur
METHOD
- Combine Australian Christmas Gin and orange liqueur in a rocks glass
- Add ice and stir until cold
- Garnish with an orange twist and a side of leftover dessert
Like a Fruit Cup but with the warm hug of Christmas Gin spice.
INGREDIENTS
- 500mL Australian Christmas Gin
- 750mL dry ginger ale
- 750mL lemonade
- Cucumber
- Lemon
- Mint
- Strawberries
METHOD
- Combine Australian Christmas Gin, dry ginger ale and lemonade in your favourite jug or carafe and top with ice
- Garnish with wedges of lemon, ribbons of cucumber, sprigs of mint and half strawberries