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A Four (bloody) Pillars distillery original. Way too perfect for the warmer months, and just way too damn delicious.

“An original straight from the minds and mixing skills of our Healesville team. Sure to go down as a Four Pillars classic. We're calling it.”


  • 60mL Bloody Shiraz Gin
  • 22.5mL Kirsty's smoked blood orange syrup (see recipe below)
  • 22.5mL lime juice
  • 1 dash rhubarb bitters
  • 4 mint leaves
  • 1 dash absinthe


  • Combine all ingredients in a shaker and get your shake on
  • Strain into a chilled coupette
  • Garnish with a lime wheel, a mint leaf or a dehydrated blood orange wheel
“Kirsty's mysterious smoked blood orange syrup puts the richness and a bit of smoky zing into each and every Bloodside we make.”


  • 6 blood oranges
  • Castor sugar
  • 1/2 tsp citric acid or salt
  • Spices for smoking - juniper, star anise, coriander, cardamom


  • Peel the oranges, juice them, and then combine all juice (with pulp) and peel
  • Mix equal amounts of castor sugar with the juice-peel mix and the citric acid or salt in a pot
  • Bring the mixture to the boil and simmer for 3 minutes, and then allow to cool before straining into a container that has a lid that seals properly
  • Smoke the syrup with the spices using a smoke gun and leave covered until the smoke has imparted

This recipe makes about 1 litre of syrup, which should keep happily in the fridge for about a month, and longer if frozen.

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