Australia is experiencing a gin boom right now, with new, absolutely delicious gins being made with botanicals unique to Australia and Southeast Asia like finger limes and wattle seed. Aussie expat Jacob Ryan of NYC’s Mother’s Ruin makes his Gin & Tonic with Four Pillars Rare Dry Gin, a warm, rich gin flavored with botanicals like Tasmanian pepperberry leaf and lemon myrtle, produced outside of Melbourne in Yarra Valley. Though his first Gin & Tonic ever was made with a one-to-one ratio of gin to tonic in a water bottle, Ryan scales the gin back these days, using instead a one-to-two ratio of gin to tonic. While a standard Gin & Tonic gets a garnish of lemon or lime, Ryan garnishes his G&T with an fresh orange wedge, which brings out the juicy citrusy notes in the gin.
Four Pillars Gin & Tonic
Four Pillars Rare Dry Gin
1.5 oz Four Pillars Rare Dry Gin
3 oz Tonic water
Orange Slice, for Garnish
- Add ice and gin to a lowball glass.
- Top with tonic water, and garnish with citrus.
Mix it Up
Four Pillars recommends adding a splash of Campari and a lime wedge garnish to create a “Keating,” named for Paul Keating, a former prime minister of Australia who was known for his insults and expensive Italian suits.