The founder of the award-winning Great Southern Distilling Co in Albany, Cameron Syme, founded Margaret River Distilling Co in 2015 as a place where visitors could have a hands-on distilling experience. We’re huge supporters of local producers, and we love trying new recipes, so we asked the team to share some spring cocktail recipes using their Giniversity gins!
In an effort to create a true ‘Margaret River’ gin, Giniversity Botanical Gin uses native ingredients from the local forest. Pronounced botanicals include Juniper, Sandalwood, Boronia, Lemon Myrtle and Eucalypt.
Their London Dry Gin is a distinct fusion of nine traditional botanicals in addition to Meen, a unique botanical wildly foraged in Australia’s South West, creating a unique, refreshing, dry style of distilled gin with a delicate pepper flavour.
Handcrafted in a single small batch and aged in Margaret River red wine barrels, Giniversity Barrel Aged Gin features coriander, cardamom, angelica and citrus flavours. This complex gin has a striking pink glow with a sweet and earthy palate and an incredibly smooth and delicate finish.
4 x fresh lemon wedges
3 x dashes lemon bitters
30ml egg white (1 x egg)
30ml St Germain Elderflower Liqueur
45ml Giniversity Botanical
Muddle lemon wedges in a shaker. Add the remainder of ingredients and shake thoroughly before straining over ice. Garnish with an edible flower.
15ml raw sugar syrup
60ml pineapple juice
15ml Heering Cherry Liqueur
15ml Chambord Black Raspberry Liqueur
30ml Giniversity London Dry
Mix equal parts sugar with hot water to create a syrup. Shake all ingredients in a Boston shaker and single strain over ice. Garnish with two Morello cherries.
3 Sliced Strawberries
60ml Fever Tree Mediterranean
30ml Giniversity Botanical
Pour spirit and tonic over ice and stir gently. Garnish with slices of strawberry.
We just love the ‘Giniversity’ concept that lets gin lovers become honorary Distillers for a day.
If you are a foodie with a penchant for Margaret River, don’t miss Gourmet Escape from 16-18 November 2018.