What do you get when you soak Victorian shiraz grapes in rare dry gin? A beautifully red-tinted beverage, of course. To celebrate its ninth vintage – and a new bottle cover design by Melbourne artist, Kris Leombruni – we’re sharing a couple of cocktail recipes care of Four Pillars Bloody Shiraz Gin.
The person with possibly one of the best job titles in the world, creative director of gin, Nick Tesar, says: “This is an adaptation of a distillery favourite. The Bloody Shiraz Sour has cult status at the distillery, and while no longer on the menu, is always available.
“This is my take on it. Showcasing a distillery classic, blended with a modern classic cocktail, that has served me well through years of bartending.”
Bloody Shiraz Sour
- 50ml Bloody Shiraz Gin
- 10ml Marionette Mure
- 25ml Lemon Juice
- 5ml Sugar Syrup
- 20ml Egg White
Method: Combine all ingredients in a tin and shake once without ice and again with ice. Strain into a rocks glass. Top with fresh ice.
Garnish: Fresh Blackberry or thinly peeled lime rind
Bloody Floradora
- 50ml Bloody Shiraz Gin
- 25ml fresh lime juice
- 60ml ginger beer
- Lime
Method:
- Squeeze lime juice, reserving the hill
- Shake gin and lime juice over ice, then strain into a rocks glass
- Add ginger beer, ice and garnish with the lime hull
