Subscribe to RSSFounders Cam MacKenzie, Stu Gregor and Matt Jones came together with the collective goal to elevate the craft of distilling in Australia and celebrate the art of cocktail making. Enjoy these three recipes!
Breakfast Martini
Created by Sam Ng for Four Pillars Gin
Photo credit Rick Liston Photography
While not technically a martini, we thought it was okay to let this double-citrus sour keep its fun name.
Ingredients:
60ml Four Pillars Rare Dry Gin
20ml lemon juice
1 tablespoon Four Pillars Orange Marmalade
Orange peel
Method:
Chill martini glass well. Mix gin and marmalade in a shaker, until the marmalade has dissolved. Top with lemon juice and lots of ice, shake well, and strain. Top with orange twist.
Sub Continental
Created by Sam Ng for Four Pillars Gin
Photo credit Rick Liston Photography
The intense fragrance of curry leaf combined with fresh lemon juice and the robust spice from the gin makes for a unique, refreshing summer cocktail by Sam Ng, Four Pillars Bartender at Large.
Ingredients:
45ml Four Pillars Rare Dry Gin
20ml dry vermouth
25ml fresh lemon juice
15ml sugar syrup
2 fresh curry leaves
Method:
Combine all ingredients in a shaker. Shake vigorously for 5 seconds. Fine strain into a chilled coupette or martini glass. Garnish with a curry leaf on top.
Martini
Created by Sam Ng for Four Pillars Gin
Photo credit Anson Smart
We think that 7pm is the perfect time for a martini, made wet, the traditional way. The drier you want your martini, the less vermouth you should use.
Ingredients:
75ml Four Pillars Rare Dry Gin
15 ml dry vermouth
Orange or lemon peel
Method:
Chill a martini glass well. Combine ingredients and plenty of ice in a mixing glass. Stir gently (only James Bond shakes his Martini), strain and garnish with a twist of citrus.
