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Created to showcase the vibrancy of our 2018 Bloody Shiraz Gin, this sour is supercharged with house-made lemon sherbet.

“Get your froth on with this lusciously textured, bloody delicious cocktail from the minds of our legendary distillery bar team.”


  • 60mL Bloody Shiraz Gin
  • 30mL lime juice
  • 25mL lemon sherbet (see recipe below)
  • 2 dashes Angostura Bitters
  • 10mL aquafaba


  • Shake all ingredients together
  • Strain into a rocks glass
  • Garnish with a lime twist
“House-made lemon sherbet, for that delightful zing...”


  • 2 lemons, peeled and juiced (discarding white pith)
  • 120g caster sugar


  • Muddle peel with sugar in a glass bowl
  • Leave overnight, covered with cling film or a tight lid to allow the sugar to dissolve
  • Add lemon juice, stir and strain to a sealable bottle. Sherbet will keep in the fridge for up to 2 weeks

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