Sunday Brunch on the 6th august broadcast a feature tasting three fruit infused gin cocktails. One of these gins was the four pillars bloody shiraz from Australia.
They take a limited amount of Yarra Valley Shiraz grapes steeped them in gin for eight weeks to make their Bloody Shiraz Gin. After they pressed it off and released the gin in June. Bloody Shiraz Gin has an incredibly rich, deep purple colour, which turns iridescent pink when mixed with tonic or soda.
Aromatically it has fresh pine needles, citrus and spice, and a clear peppery, dense raspberry character.
The palate is lovely and sweet, with a long juniper and spice character on the finish. Unlike Sloe Gin, the alcohol is 37.8% (rather than <30%) so it packs a punch and is ideal in a range of cocktails.
Four Pillars Bloody Shiraz Gin is best consumed within two years of vintage. The gin is unfiltered and will develop secondary fruit characters beyond two years. Each year of the release is very different from the last.
On Sunday brunch they demonstrated this fruit infused gin in a cocktail and now you can give it a try yourself:
BLOODY JASMINE 25ml Four Pillars Bloody Shiraz Gin
20ml Campari 20ml Dry Curacao (or any other orange liqueur, such as Cointreau)
10ml fresh lemon juice 1 dash of Orange Bitters Lemon twist for garnish METHOD:
Add ingredients into a cocktail shaker with ice.
Shake and strain into a chilled coupette glass and garnish with a lemon twist.