The idea arose from a casual conversation at the Night Market in Kingston, in May 2016.  It was the first cold night of the year and it was hard to sell a Gin and Tonic that was designed for a hot summers day. The market’s manager, Stacey, introduced me to Andrew from BurraBee Farm and urged me to use his produce to make a Winter warming Gin. Three weeks later we were again standing in the cold at the same market drinking this warming Basil Gin Liqueur. It is only lightly spiced, sweet and aromatic. This Gin is best enjoyed straight. Warm the glass by sitting it in hot water before consuming.

MOJITO RECIPE (PHOTOGRAPHED)

60ml winter gin
15ml elderflower
5 mint leaves, cucumber
20ml lemon juice
10ml sugar syrup
soda

Muddle cucumber in a cocktail shaker. Add all ingredients and ice. Shake well and pour over ice in a tall glass. Garnish with mint leaves and a wedge of lemon.

WARMING WINTER CIDER RECIPE

Warmed with just the right combination of fresh spices, it’s the perfect base for our herby, basil-infused Winter Gin.

Serves 4

1 litre apple cider (approximately 3-4 bottles depending on the brand)
4 slices fresh ginger
3 star anise
1 granny smith apple, thinly sliced
60ml The Canberra Distillery Winter Gin

1. Place apple cider in a small saucepan along with ginger and star anise.
2. Heat on medium and simmer for approximately ten minutes.
3. Turn off the heat and add Winter Gin.
4. Pour into mugs or heatproof glasses, garnishing each one with a slice of apple.