Set at the edge of an ancient rainforest, it comes as no surprise that Cape Byron Distillery takes inspiration from its backyard for its complex Brookie’s Gin. Blending unique hinterland botanicals with the traditional juniper background, the natural nip is a true Byron local – and one that cares greatly for its surroundings. Bottle by bottle, cocktail by cocktail, sip by sip, the distillery donates a portion of its profits to support the Big Scrub Landcare Group, whose work protects and nurtures the subtropical rainforest that crosses Cape Byron’s land.
Up and running now for almost one year, the distillery may be young but it carries some serious distilling knowledge in its DNA; between the combined skills of its team (co-founder Eddie and the cocktail masters Simon & Matt) and the honed experience of master distiller Jim McEwen, the distillery is running like a fine-tuned machine – and the proof is in the punch. We asked the talented team to dream up some summer cocktails for Auguste. Just try and resist.
You can find Brookie’s Gin online (www.capebyrondistillery.com) and in premium independent liquor stores. Or if you find yourself in Byron Bay, experience a guided tour through Cape Byron Distillery’s incredible rainforest farm and learn about the Big Scrub and the art of distillation by booking online: www.capebyrondistillery.com
Strong and refreshing (like a few of our favourite things). The citrus notes of Brookie’s Dry Gin with its subtle rainforest botanicals give this classic cocktail a native character.
Ingredients:
60 ml Brookie’s Byron Dry Gin 30 ml Lime Juice 15 ml Sugar Syrup 8-9 River Mint Leaves or Regular Garden Mint 1-2 Aniseed Myrtle Leaves (Optional)
Garnish:
Mint Sprig Edible Flower
Method:
Shake with ice, strain into a martini glass and garnish with mint and a sprig of something pretty. Drink all night long, dance under the southern stars and dive head first into the ocean the next morning to clear the inevitable fog.
If an Aperol Spritz and a Negroni had an Australian lovechild. This cooler is a bright union of Brookie’s Dry Gin’s unique native botanicals, Italian bitters and slightly sweet vermouth with bursts of grapefruit.
Ingredients:
30 ml Brookie’s Byron Dry Gin 15 ml Italian Bitters (Campari or Aperol) 15 ml Rosso Vermouth 30 ml Grapefruit Juice
Garnish:
Grapefruit Slices Finger Limes Lemon Myrtle Leaf
Method:
Pour the ingredients in order over painstakingly arranged grapefruit slices and ice in a highball glass. Stir, sip and start dreaming of Italy in the Bay – dreams do come true.
A little bit sweet, a little bit sour – just like that one friend from high school. Made with Brookie’s Slow Gin – a take on a traditional sloe gin using native Davidson plums instead of sloe berries – this cocktail’s tart taste is as delightful as its gorgeous plum pink colour.
Ingredients:
60 ml Brookie’s Byron Slow Gin 30 ml Lemon Juice 1 Bar Spoon of Davidson Plum Jam 1 Dash of Aquafaba (aka chickpea brine – it’s magic, trust us)
Mix the ingredients in a cocktail shaker with ice and strain. Best served in a tumbler garnished with some natives and enjoyed while gazing upon an ancient rainforest (or the next best thing).
