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GINGER SYRUP

GINGER SYRUP

Used to make the Sticky Carpet Gin Hawksmoor Shaky Pete

INGREDIENTS

  • 500g Ginger
  • 500g Caster sugar
  • 500ml Water

METHOD

  • Dissolve caster sugar into water
  • Place sugar syrup and ginger into a blender and blend together
  • Once incorporated fine strain

Yield: Approx. 700ml. Ginger syrup will keep for a week refrigerated

HERB SHERBET

HERB SHERBET

Used to make the Sticky Carpet Gin Pub Squash

INGREDIENTS

  • 400ml Fresh lemon juice
  • 300g Caster sugar
  • 100ml Fresh orange juice
  • 5 Lemons peels, de-pithed
  • 1 Bunch of thyme
  • 1 Bunch Chervil
  • 1 Bunch Marjoram

METHOD

  • Place caster sugar, peels and herbs into a mixing bowl and gently muddle together
  • Add 30ml fresh lemon juice and mix together
  • Leave covered at room temperature for 24 hours
  • Once oils have released, dissolve sugar crystals with remaining juices
  • Fine strain and keep refrigerated

Yield: Approx. 700ml. Sherbet will keep for 2 weeks refrigerated

Salted Ruby Grapefruit Sherbet

Salted Ruby Grapefruit Sherbet

Used to make the Sherry Cask Gin Valley Flor

INGREDIENTS

  • 500ml Fresh ruby grapefruit juice, strained
  • 300g Caster sugar
  • 5 Ruby grapefruits peels, depithed
  • 10g Malic acid
  • 2.5g Sea salt

METHOD

  • Place peels, sea salt and acid into caster sugar in a stainless-steel bowl
  • Gently muddle and let sit covered at room temperature for 24 hours
  • Once ready, dissolve remaining sugar crystals with ruby grapefruit juice
  • Fine strain and keep refrigerated

Yeild: Approx. 700ml

Chamomile Syrup

Chamomile Syrup

Used to make the Chardonnay Barrel Gin New Oak

METHOD

  • 500ml Brewed chamomile tea
  • 250g Caster sugar
  • 1 Lemon peel, depithed

INGREDIENTS

  • Brew chamomile tea, strain off loose leaves and add lemon peel
  • Transfer to the fridge and allow cooling (can be done the day before, but remove lemon peel after an hour)
  • Once cooled, dissolve caster sugar into tea and ensure consistency
  • Bottle and keep refrigerated.

Yeild: Approx. 700ml

Christmas Sherbet

Christmas Sherbet

Used to make our Australian Christmas Gin Punch

INGREDIENTS

  • 300g Caster sugar
  • 200ml Fresh lemon juice
  • 100ml Fresh ruby grapefruit juice
  • 100ml Fresh orange juice
  • 100ml Fresh ginger juice
  • 5 Cloves
  • 2 Lemon peels, de-pithed
  • 2 Orange peels, de-pithed
  • 1 Ruby grapefruit peel, de-pithed
  • 1 Star Anise pod

METHOD

  • Place caster sugar, peels and spices into a mixing bowl and gently muddle together
  • Add 30ml fresh lemon juice and mix together
  • Leave covered at room temperature for 24 hours
  • Once oils have released, dissolve sugar crystals with remaining juices
  • Fine strain and keep refrigerated

Yield: Approx. 700ml. Sherbet will keep for 2 weeks refrigerated

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