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“An Australian icon transformed into a modern Australian style cocktail. Nan would be proud.”


  • 45ml roasted coconut Rare Dry Gin
  • 25ml lemon juice
  • 10ml dry vermouth
  • 15ml creme de cacao
  • 2tbsp Four Pillars Gin Marmalade
  • coconut flakes


Lightly moisten one side of coupette and coat with coconut flakes. Chill glass. Add all ingredients to a shaker with plenty of ice. Shake vigorously for 5-7 seconds and then fine strain into the glass. Garnish with a twist of lemon.

For the roasted coconut Rare Dry Gin...


  • 100g desiccated coconut flakes
  • 1 bottle Rare Dry Gin


Add coconut flakes to a non-stick pan over a low heat. Continuously stirring so that they do not burn. Once the flakes start changing colour, turn the heat to low and continue until they are toasted to a light brown colour. Add the flakes to the Rare Dry Gin. Strain once the mix has cooled and the gin has turned golden brown.

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