SPRING CARNIVAL

Four Pillars Gin, bartender James Irvine from the Sydney Lab, is getting our Spring Carnival Parties started by sharing their sophisticated “Spring Carnival” cocktail. Four Pillars Gin have been named the world’s leading gin brand for two years in a row. Their bespoke range of Australian inspired gins celebrate our delicious, diverse and creative country. This bespoke cocktail is far from ordinary, it is extraordinary. Their Sydney Spring Gin is paired with a delicious native sandalwood and macadamia orgeat and a sour quandong.

Ingredients

SPRING CARNIVAL     

50ml Sydney Spring Gin

25ml Sour Quandong

25ml Sandalwood x Macadamia Orgeat

 

SANDALWOOD x MACADAMIA ORGEAT          

Prep time: 20 minutes + cooling

600g Water

400g Caster sugar

200g Macadamia

200g Sandalwood kernels

15ml Four Pillars Navy Strength Gin

2.5ml Orange blossom water

Yield: Approx. 1,000ml

 

SOUR QUANDONG                                                   

Prep time: 20 minutes + cooling

1kg Caster sugar

1kg Water

100g Quandong Powder

45g Malic acid

30g Citric acid

Yield: Approx. 1,250ml

 

Four Pillars Gin, bartender James Irvine from the Sydney Lab, is getting our Spring Carnival Parties started by sharing their sophisticated “Spring Carnival” cocktail. Four Pillars Gin have been named the world’s leading gin brand for two years in a row. Their bespoke range of Australian inspired gins celebrate our delicious, diverse and creative country. This bespoke cocktail is far from ordinary, it is extraordinary. Their Sydney Spring Gin is paired with a delicious native sandalwood and macadamia orgeat and a sour quandong.

Method

SPRING CARNIVAL     

  1. Shake and fine strain into Nick & Nora
  2. Garnish: Edible flower

 

SANDALWOOD x MACADAMIA ORGEAT         

  1. Place sugar and nuts in Thermomix
  2. Set Thermomix to 50 degrees Celsius for 15 minutes in 5th gear and blend
  3. Slowly start streaming in water, about 1 minute in
  4. Once ready, remove from heat and fine strain through chinois
  5. Allow cooling and move to refrigerator
  6. Once chilled add gin and blossom water and stir
  7. Keep refrigerated.

 

SOUR QUANDONG    

  1. Place all ingredients into Thermomix
  2. Blitz at Speed 2.5, no temp, for 5 minutes
  3. Filter through chinois + oil filters
  4. Bottle + refrigerate

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