Five SA gin gurus reveal what they’re drinking this summer
From a blood orange spritz to your traditional G&T, there’s nothing like an icy cold drink on a hot Adelaide day. Here’s what five South Australian gin gurus are sipping this summer.
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Who doesn’t love an icy cold G&T on a sizzling summer’s day? The Messenger features reporter Stephanie Timotheou sat down with five gin gurus who shared with us their favourite concoctions and why it’s their go-to this season.
ADAM CARPENTER
PROHIBITION LIQUOR CO., CITY
Prohibition Liquor Co. co-founder Adam Carpenter says this spritz is what he will be sipping all summer long.
“It features three great South Australian products and is the perfect alternative to the popular Aperol Spritz,” Adam says.
“The balance of gin, sparkling and blood orange is perfect, with the mixer making it lighter and incredibly refreshing.”
Blood Orange Gin Spritz
- 30ml PLC Original Gin
- 30ml Ambra Agrumello
- 60ml Lane Vineyard ‘Louis’ Sparkling
- 60ml Capi Blood Orange
METHOD: Pour all ingredients into a champagne flute with ice and garnish with a slice of orange or fresh orange peel.
JON LIOULIOS
36 SHORT, VIRGINIA
For Jon Lioulios, this summer cocktail makes a regular appearance at family gatherings on a warm day.
“Not only is it simple to create but showcases our Rhubarb Gin in all its deliciousness,” Jon says.
The director and co-owner of 36 Short says keeping the recipe simple with a good premium low quinine tonic helps to enhance and bring forth the distinctive floral and rhubarb bouquet.
“Our 36 Short Rhubarb gin is light and fresh, made from locally sourced SA grown rhubarb specifically grown for Virginia Spirits.”
36S Rhubarb G&T
- 45ml 36 Short Rhubarb Gin
- 90ml premium low quinine tonic
- Fresh or dehydrated rhubarb, apple or pear
METHOD: Pour all ingredients over ice and garnish with fresh or dehydrated rhubarb, apple or pear.
SEAN BAXTER
NEVER NEVER DISTILLING, THEBARTON
Never Never Distilling brand director Sean Baxter says this concoction is a little more exciting than your “run of the mill” mixer.
“While of course a glass of gin and tonic is going to be well positioned to quench any particular gin thirst this summer, why not get a little creative?” he says.
“Watermelon is always a welcome addition to any dinner party and once it’s been juiced, it will provide an amazing mixer for our bold Triple Juniper Gin style.”
Gin and Juice
- 30ml Triple Juniper Gin
- 120ml fresh watermelon juice
- Mint sprig
METHOD: Add gin to a glass, then add watermelon juice and top it with ice. Stir briefly before garnishing with mint.
ROWLAND SHORT
SETTLERS SPIRITS CO., MCLAREN VALE
“Our cranberry gin cocktail is the perfect drink on a warm summer’s day,” Settlers Spirits Co. owner and head distiller Rowland Short says.
“The combination of cranberry and lemon is the perfect balance between sweet and sour.”
Cranberry Gin Cocktail
- 1 (or 2) measure of Settlers Spirits Rare Dry Gin
- 150ml cranberry juice
- 10ml lemon juice
- Ice cubes
- Fresh cranberries (or fresh pomegranate if can’t source cranberries)
- Mint leaves
METHOD: Fill a tumbler with ice cubes, add the gin and lemon juice. Top with cranberry juice and stir. Garnish with a few cranberries and mint leaves.
CHRIS JONES
IMPERIAL MEASURES DISTILLING, THEBARTON
Imperial Measures Distilling director Chris Jones is a big fan of this fresh, summer drink.
“The ‘SV’ Vermouth is a delicious new product that we have released in collaboration with Guthrie Wines and the esteemed Sommelier Duncan Vent, to showcase some of the less boozy options for Summer,” he says.
The Gin Vermouth Spritz
- 30ml Ounce ‘Signature’ Gin
- 45ml ‘SV’ Vermouth
- Fresh cherries and rosemary, to garnish
METHOD: Pour all ingredients into an ice filled glass and top with soda. Garnish with two fresh cherries and a rosemary sprig.
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These South Australian distilleries feature in author David Box’s latest book, Australian Gin, which covers subjects including the history of Australian gin, the different gin styles and how to enjoy gin.
For more information, visit gintonica.com.au