Four Pillars founder and distiller Cameron Mackenzie makes the festive drink by distilling his mum's 1968 pudding recipe and adding juniper, cinnamon, star anise, coriander and angelica.
Each year Wilma would use the 1968 Australian Women’s Weekly recipe to make her puds on Victoria Derby Day, while the rest of the family listened to the races. To this day, one of Cam's great childhood memories is how his house would smell like Christmas over Cup weekend.
The delicious spice combo is blended with aged gin, Rutherglen Classic Muscat and Four Pillar’s muscat to create the ultimate Australian Christmas gin.
This year artist Tim Summerton's artwork 'Flame Trees' is on the label, capturing the tree in full bloom in his garden.
You can serve the gin on the rocks, with ginger ale, or you can make a delicious cocktail with it.
The gin is available from November 2 and retails at $100 from selected independent retailers, at the Four Pillars distillery or online from fourpillarsgin.com.au, until sold out.
Four Pillars Australian Christmas gin Martinez recipe
INGREDIENTS
- 40ml Australian Christmas Gin
- 20ml sweet vermouth
- 5ml Benedictine
- A couple of dashes Angostura bitters
METHOD
Stir all ingredients over ice
Strain into a chilled coupe
Garnish with an orange twist
