Add spice with winter cocktails with Four Pillars Gin

four pillars gin

Bartender Nate Brown, co-founder of City of London bar Merchant House, has teamed up with Australian gin Four Pillars to create some seasonal cocktails.

Nate has come up with three recipes to complement the gin’s botanicals and character. Distilled in the Yarra Valley, Four Pillars is made with ingredients such as Asian spice, Mediterranean citrus and native Australian botanicals including Tasmanian pepperberry.

Christmas Negroni

Christmas Negroni
An aromatic twist on a classic aperitif, the classic Italian Negroni combines gin, vermouth and Campari, with a dash of chocolate bitters and a slice of zesty orange to complement the gin’s botanicals.
30ml Four Pillars Rare Dry Gin
30ml Campari
30ml Belsazar Red Vermouth
A dash of Fee Brother’s Aztec Chocolate Bitters
In a tumbler, mix Four Pillars Rare Dry Gin, Campari and Belsazar Red Vermouth. Finish with two dashes of Fee Brothers Aztec Chocolate Bitters. Top with ice and garnish with a twist of orange.

Gin and Gingerbread

Gin and Gingerbread
The perfect drink for relaxing beside the fire, this Gin and Gingerbread is a hearty mix of gin and stout, using a homemade gingerbread syrup. This recipe serves two.
500g Demerara sugar
500ml Hot water
1 tbsp Ground ginger
1 tbsp Ground cinnamon
1 tbsp Ground nutmeg
1 tbsp Vanilla essence
60ml Four Pillars Rare Dry Gin
1 bottle of stout
A pinch of ground ginger and ground cinnamon
In a saucepan dissolve the sugar and water together. Mix in the ginger, cinnamon, nutmeg and vanilla essence and stir to taste. The mixture will keep for around four weeks when refrigerated. Mix the Four Pillars Rare Dry Gin with a single shot of the gingerbread syrup. Pour over the measure of stout and froth using a cordless milk frother. Once frothy, pour into copper mugs over ice and serve with a festive sprinkle of ginger and cinnamon.

Gin Toddy

Gin Toddy
30ml Four Pillars Rare Dry Gin
1 tbsp Orange marmalade
1 tbsp Honey
Half a lemon
3 cloves
A pinch of ground cinnamon
In a tankard add the marmalade, honey and the juice of half a lemon. Pour in the Four Pillars Rare Dry Gin and top with a splash of boiling water. Stir and top with a slice of succulent orange, three cloves and sprinkle of cinnamon.

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