The tannins are stronger and the Amaro-like bitterness adds a dryness that makes this very sippable. You would tell him that he was badmouthing your friend at a the last bar and then your friend would run into the other bar looking for this Tom Collins.

Try the Fee Brothers Fee Foam, or you can use a little aquafaba (the liquid from a can of chick peas). A piece of lemon peel squeezed over top of the drink will help to keep the drink smelling fresh if it needs to sit out for a few minutes. Bandwagon Dry has been modelled on Four Pillars’ original, Rare Dry Gin, which has become something of a benchmark for modern, citrus-forward gins with a combination of Middle Eastern, Asian and local Australian botanicals. So if you’re also bored of all the other better-known gin cocktails out there and you’re eager to try something new, why not have a go at making your own Bloody Floradora? Published: Sep 22, 2021 · Modified: Oct 7, 2022 by Kimberly · This post may contain affiliate links.Four Pillars takes their gin seriously, in fact, they take their gin so seriously that they don’t make anything else. Add 50ml Bloody Bandwagon, 20ml fresh lemon juice, 15ml sugar syrup and a dash of egg white (or aquafaba if you’re making a vegan-friendly mocktail) to a cocktail shaker. This delicious gin cocktail blends amazing flavors and captivating aromas by blending honey, mixed spice, and steaming hot water topped with a hibiscus tea bag and a zesty lemon twist, this masterpiece conjures visions of fireside gatherings and starlit winter nights. Cherry bitters - any kind of citrus flavored bitters, or Peychaud's bitters, would also work well in this. Bloody Shiraz Gin - if you don't have this particular gin, try using your favorite gin instead, but cut the amount back by ¼ ounce and add in 1 ounce of red wine (preferably Shiraz!

This cocktail is a burst of pure joy in a glass combining the lusciousness of ruby red grapefruit juice and the effervescence of soda water, this refreshing concoction brings a tantalizing tang to every sip. Also sign me up for newsletters so I can get special offers, recommendations, and expert advice to my inbox! Mix a full bottle of Bandwagon Dry with 700ml cold mineral spring water (chilled filtered tap water works well too) and 250ml elderflower cordial in a carafe or jug. This crazy experiment using our original Rare Dry Gin steeped with local cool climate Shiraz grapes has become a cult-favourite, the perfect balance of sweet fruit and ginny goodness.If you try the Bandwagon Dry or Bloody Bandwagon non-alcoholic spirit , please leave a review — members of my loyalty club get 100 points for every review so it’s a great win-win. Four Pillars’ cult-favourite Bloody Shiraz Gin is the perfect, and perhaps an unusual, choice ingredient to use in a gin sour cocktail recipe.

This sophisticated cocktail recipe has distinctive notes of Bloody Shiraz Gin that perfectly complement the richness of sweet vermouth, while the refreshing zest of orange adds a delightful finishing touch.

It already perfectly balances sweet fruit and spicy goodness creating a truly superb sweet and sour gin cocktail. If you like the sound of these non-alcoholic spirits , make sure you sign up for my newsletter or follow me on Instagram so that you can stay up to date with the latest news about Four Pillars and non-alcoholic gin . This intriguing treat is the delicious result of mixing Four Pillars Rare Dry Gin with Yarra Valley Shiraz grapes. Considered by many to be the “official cocktail of lockdown” this Bloody Floradora cocktail recipe is a Four Pillars twist to a classic – but mostly forgotten – gin cocktail. It isn’t as sweet as sloe gin, but it is a perfect building block to some of Four Pillar’s most unique cocktails.

To add some heat to their non-alcoholic gin , Four Pillars steamed and vacuumed fresh chilli, which gives it a satisfying alcohol-like kick on the finish. Pink gin is a firm favourite but we're spotting more purple gins emerging and this one looks particularly special. Powdered ginger, cinnamon, allspice and liquorice combine with a juiciness from the grapes, kept in check with a tannic dryness. Add a bunch of washed and dried sage to the pan and bring to a boil, then reduce to a simmer for 20 minutes.After the best part of three months, Cam gently pressed the gin and juice, mixing in more barrel-aged gin and similar to last year, a small amount of organic gentian for additional bitterness and mouthfeel. Another story is that, around the 1810’s, a John Collins, from Limmer’s Old House in London, became attached to the cocktail and it morphed into Tom. It uses only a few ingredients and very little effort to make this bloody delicious drink – you only need a lime and some ginger beer (and our Bloody Shiraz Gin of course!