SPIRIT

Guilhem Grosperrin to resurrected one of the greats houses of the of Cognac Mestreau Cognac. In 2010, he was given an opportunity to purchase 250 bottles of early nineteenth-century Cognacs from the personal collection of Abel Mestreau and with that Frederic Mestreau was reborn.

Today the operation is based in the town of Saintes, located a little outside of Cognac and continues to produce some of the best value, highest quality cognacs of the region.

The Negroni has made its way into the hearts and minds of Australians everywhere and Four Pillars has taken it to the next level with their Negroni Spiced Gin. This is the first Negroni specific gin created on the market and is infused with things like cubeb, ginger, grains of paradise, pepper-berry, lemon myrtle and so much more.

For the vermouth a little Cocchi Americano Rosa adds a lighter touch and elegant lift to the already punchy gin base and what else but Campari could go in next to round out this perfect pre-dinner drink!

All packs come with a recipe card. Garnish not included.

There is a slight twist on this world-famous cocktail with the addition of some Reagan's bitters to jazz up this classic. If you have never tried this then trust us, you will never look back.

Of course, it has to be Martin Millers Westbourne because, well, you know, it's just better and it's hard to go past Dollin Dry Vermouth from Chamberay for it's bright, fresh aromas and bitter/sweet cut.
A twist of lemon and you are set. Voila!

All packs come with a recipe card. Garnish not included.

The first rule of Ester: charismatic flavour, and lots of it. The second rule is balance: no one component steals the show. Clark and Kovner bring a chef’s mentality to fine-tune the scale between big flavour and textural elements.

Mandarin! What a star.

Ester Dry, and the Marrickville distillery’s own mandarin cordial, made using whole mandarin shrub including the skin, acid and sugar for balance. Essentially, this is a Gimlet ready to go, and so is designed to be served straight-up (at about -10 degrees), but the Ester team tell us this also works well served long with soda or Prosecco. We're definitely up for that, but it's so delicious, we're thinking it would be dangerous!