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As the weather warms up, make the most of your Hobart No. 4 Gin with these bright summer cocktails.

Pink Gin & Tonic

The easiest way to enjoy your Hobart No. 4 this summer is with a bit of tonic. We recommend using a good quality tonic like Fever Tree or Capi, a couple of dashes of bitters, a squeeze of fresh lemon, and a nice sprig of fresh mint to garnish.

Breakfast Martini

One of the great modern classics, the breakfast martini combines gin, citrus and marmalade for a bittersweet and refreshing summer sipper.

Ingredients

50ml Hobart No. 4 Gin
15ml Cointreau or other orange liqueur
15ml fresh lemon juice
1 heaped bar spoon of Tasmanian marmalade
Edible flowers to garnish

 

Method

Add all ingredients to a shaker tin full of ice
Shake hard for ten seconds
Strain into a chilled cocktail glass and garnish with edible flowers

Aussie Negroni

The Australian spirits industry has really taken off recently, allowing us to make cocktails using entirely Aussie ingredients. Try this home-grown version of a Negroni for a rich and textural aperitif that also supports the little guys.

Ingredients

30ml Hobart No. 4 Gin
30ml Maidenii Sweet Vermouth
30ml Applewood Distillery Red Okar
Orange peel to garnish

 

Method

Add all ingredients to a mixing glass full of ice
Stir until chilled and diluted
Strain into a rocks glass over a large chunk of ice and garnish with orange twist

Hobart Calling

One of the great modern classics, the breakfast martini combines gin, citrus and marmalade for a bittersweet and refreshing summer sipper.

Ingredients

45ml Hobart No. 4 Gin
20ml Pennyweight Manzanilla (or other dry sherry)
15ml Fresh lemon juice
15ml sugar syrup
1 dash of Orange bitters
Grapefruit peel to garnish

 

Method

Add all ingredients to a shaker tin full of ice
Shake hard for ten seconds
Strain into a chilled cocktail glass and garnish with grapefruit twist

Berry & Lavender Fizz

Tasmania is known for its beautiful fields of lavender. Try our take on the classic gin fizz with lavender and fresh raspberries.

Ingredients

50ml Hobart No. 4 Gin
20ml fresh lemon juice
15ml sugar syrup
5 fresh raspberries
1 eggwhite
Soda to top
Fresh lavender flowers to garnish

Method

Add raspberries to a shaker tin and muddle
Add remaining ingredients to tin and fill with ice
Shake hard for ten seconds
Strain into a highball glass, top with soda and garnish with lavender

Eastside

A variation on the classic Southside cocktail, this drink combines gin with easy to find or grow mint and cucumber.

Ingredients

50ml Hobart No. 4 Gin
25ml fresh lime juice
15ml sugar syrup
5cm section of fresh cucumber, cut into chunks
5 fresh mint leaves
Cucumber to garnish

Method

Add all ingredients to a shaker tin full of ice
Shake hard for ten seconds
Strain into a cocktail glass and garnish with a slice of fresh cucumber

Pride & Peachy Juice

Hobart No. 4 works well with sweeter style white vermouths like Lillet Blanc, Cocchi Americano and Australian aperitifs like Causes & Cures, Maidenii and Regal Rogue. This summery drink combines Hobart with white vermouth and fresh peaches.

Ingredients

40ml Hobart No. 4 Gin
20ml Causes & Cures Australian white vermouth
15ml Fresh lemon juice
10ml peach liqueur
½ ripe yellow peach, cut into chunks
Edible flowers to garnish

Method

Add peach to a shaker tin and muddle
Add remaining ingredients to tin and fill with ice
Shake hard for ten seconds
Strain into a cocktail glass and garnish with edible flowers

Next issue

Distilling in Tasmania

Issue 5
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