Australian Gin Day (AGD) will be officially celebrated again this year on Saturday, 15 November.
The goal, stretching across the entire weekend of 14 to 16 November, is to encourage as many people as possible to discover and enjoy some of the hundreds of gins Australia now has to offer.
Aside from supporting local distilleries and encouraging a surge in Aussie gin sales, the day also aims to capture the attention of the spirits industry globally.
The inaugural AGD was celebrated in 2019, bringing gin lovers together across more than one hundred distilleries, gin brands and bars with events that included tasting menus, cocktail creations and special offers.
The following years were also successful, garnering attention of television, radio and social media personalities alike.
The AGD has also produced its own Garnish Guide, which says that while there is no ‘correct’ choice of garnish, each gin has its own flavour profile, and the selection of garnish should either match and harmonise or contrast and balance the gin’s key flavours.
According to industry professional the Martini Whisperer, the earliest reference to commercial gin distilling in Australia was in 1926. This mentioned the Federal Distilleries in Port Melbourne, which produced a gin named ‘Crystal Court’ after primarily establishing itself as a whisky distillery in 1888.
The Martini Whisperer regularly updates a comprehensive list of Australian gin distilleries, currently sitting at over 680 across the country.
Recipes using gin are many and varied, but two popular cocktails are the Vesper Martini and the Negroni.
The Vesper Martini was the first drink order of James Bond, in the 1953 book (and 2006 movie) Casino Royale.
Melbourne venue Gin Palace, which offers over three hundred gins, has its own version of the cocktail using Australian brand Brookies Excise Gin, alongside an Australian vodka.
The Vesper
3 measures gin
1 measure vodka
1⁄2 measure Lillet Blanc (alternatively use a dry vermouth or Cocchi Americano)
Lemon twist, for garnish
Fill a cocktail shaker with ice.
Pour the gin, Lillet Blanc (or alternative), and vodka into the cocktail shaker.
Shake it vigorously for 30 seconds or until the cocktail shaker is cold to the touch.
Strain the cocktail into a chilled martini glass.
Garnish.
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Sydney’s Bar Conte is the world’s first Negroni bar.
Founder Raffaele Lombardi created his version of the Negroni using Australian gins showcasing native botanicals.
The Negroni (Raffaele Lombardi)
30mL gin (any Australian gin of your preference)
30mL vermouth
30mL bittersweet liqueur (like Campari)
Slice of lemon or makrut lime, for garnish
1 large clear ice cube
Place your rocks glass in the freezer or fill it with ice to chill while preparing the drink.
Add the gin, vermouth, and liqueur into a separate mixing glass filled with ice.
Stir with a bar spoon for about 15–20 seconds with a smooth circular motion to dilute the mixture.
Empty the chilled rocks glass of any ice water and place one large clear ice cube inside. Strain the mixed cocktail into the glass to serve.
