World Gin Day!

We’re celebrating World Gin Day with some fancy bottles and a great gin recipes!

First, you can’t go passed anything that promises unicorns! Unicorn Tears Gin Liqueur (obviously happy tears) promises to only use free range unicorns, closely-guarded in a secret location.

This is the second batch offers a bittersweet gin experience and an iridescent glittery appearance that will blow your mind. To unleash their magical powers: Swirl the bottle. Behold its shimmering majesty. Consume the mythical spirit.

Cosmopolicorn Recipe:

  • 50ml x Unicorn Tears Gin Liqueur
  • 50ml triple sec
  • 15ml lime juice
  • 15ml cranberry juice

Shake and strain into a cocktail glass. Garnish with lime

 

It’s in our blood, but it’s ever so more awesome when it warms
us up from the inside! Ink Gin is an Aussie gin from the Northern Rivers of NSW. This sexy bottle includes a floral infusion of butterfly pea flower petals gives Ink Dry Gin a remarkable and lustrous inky blue hue.
That’s right, you heard it… IT IS BLUE! But when you mix it with anything from tonic water or a splash of lemon juice it changes in colour right down to a blushing pink!

Inkwell Martini

  • Ice
  • 15ml dry vermouth
  • 60ml Ink Gin
  • Lime

Fill a mixing glass with ice, add dry vermouth and stir well. Strain vermouth out. Pour Ink Gin over vermouth laced ice in mixing glass and stir until chilled. Strain into a chilled cocktail glass and garnish with finger lime or an orange twist.

Horisumi – Winter is the second release in a series of four rare gins made in collaboration with acclaimed tattoo artist Kian Forreal (Horisumi), each inspired by a different Japanese season.

To capture all the crisp freshness of a Japanese winter in Horisumi – Winter, the distillers incorporated the maritime salinity of Tasmanian kombu, the herbaceous sweetness of Australian Fuji apples and, in a first for Archie Rose, the infusion of two Japanese green teas – aromatic sencha and savoury genmaicha. On the palate, you’ll notice a contrast between salty and sweet – a nod to the flavour elements found in Japanese cuisine.

To serve, try it with Fever Tree’s Elderflower Tonic, or accentuate its savoury kombu notes in a Dirty Martini.

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