Photography: Ashlee deCaires

Inspired by Ash’s gin feature, we asked a few of our favourite places to tell us what gins they’re serving this summer. Shona Lambert from Hayes Common says, “A couple of faves at the moment are Reid + Reid Native and Reid+Reid Rev. Dawson’s.  And if you can get your hands on some, The Source ‘Pink’ gin by Cardrona. This has been matured in three Felton Road Pinot Noir casks for four months and bottled at its peak taste profile. Rated New Zealand’ best spirit by Lonely Planet’s ‘Global Distillery Tour’ with each bottle having a unique bottling number as it is such a limited release.”

Mat Pedley from Mr Pickles in Hamilton and Nick Potts from Clarence in Tauranga both agree the New Zealand made gins from Cardrona are their current picks. Nick says, “Our favourite gin at the moment is from Cardrona Distillery and is The Source Felton Barrel Aged Gin. As this has such a wonderful flavour, we are recommending just on the rocks, or neat.”  At their bar Iki you can also enjoy the perfect G&Ts with their range of G&T Perfect Pours. Nick explains: “The idea of our perfect pours is that we look at what botanics have been used to make each gin and then we make a gin and tonic with that gin in mind, adding our own botanics to the drink. These botanics are selected to either enhance the flavour of those in the gin, or to complement the different botanics in the gin.”

Lemon Cardamom Gin Fizz by Hayes Common

30mls Reid+Reid Native gin
30mls cardamom gomme
15mls fresh lemon juice
60mls cava

Shake gin, gomme and lemon with ice.
Rim a champagne saucer with the lemon coin*.
Double strain in the gin and top with cava. Garnish with the lemon coin and rosemary sprig and serve immediately.

Cardamom Gomme
Bash 20 cardamom pods.
Bring 500mls water to a rolling boil, then remove from heat adding pods.
Let steep for 15 minutes.
Measure water and add the same amount of caster sugar, stirring until dissolved.

*A lemon coin is a small slice of lemon peel cut from the lemon cheek, resulting in a little round of peel, aka a coin.


Go Gingerly by Mr Pickles

45ml gin (The Source by Cardrona Distillery)
15ml lemon juice
10ml of sugar syrup or 1 tsp white sugar
couple of slices of skinned ginger root, chopped roughly
60ml ruby red grapefruit juice
3 basil leaves

In a shaker, muddle 10ml of sugar syrup with the ginger root until crushed down and the aroma is released.
Add the gin, lemon juice, grapefruit juice and two basil leaves. Shake vigorously.
Double strain into an ice filled short glass.
Garnish with remaining basil leaf (and slice of grapefruit optional).

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