Every year we collaborate with one of our favourite local artists to create a new limited-edition bottling of Bloody Shiraz Gin so you can keep, collect and treasure it, long after the gin is gone. For our 2024 Limited Edition Bloody Shiraz Gin bottle, we asked fellow Melbourne local and drinks industry legend, Kris Leombruni create one of his iconic etched artworks using the experience of enjoying a great Bloody Shiraz Gin drink as inspo. The result may be one of our favourite scenes ever - a busy table filled with great drinks, great food and great fun. We took this print and turned it into this year's bottle design, and the rest is bloody history.

If you want to learn more about Kris' work, where he draws inspiration from and, most importantly, how he likes to drink Bloody Shiraz Gin, then keep on reading!

TELL US ABOUT YOUR BACKGROUND AND HOW YOU FIRST GOT INTO ETCHING AND PRINT MAKING:

I’ve been drawing and painting as long as I can remember.

Etching/print making was introduced to me in high school and then again in my time studying fine arts, but it was during the covid lockdowns that it started to become my new medium of choice. Etching made every day mundane objects look interesting. It’s an unforgiving medium to work with sometimes and restricting in some ways, but it’s engaging and it’s a pleasure to watch a new piece slowly take shape.

I’ve always preferred creating by hand over digital. If I was to finish a piece and my hands weren’t covered in ink, it wouldn’t feel right.

WHERE DO YOU DRAW INSPIRATION FROM?         

Sometimes the most unexpected things set off ideas – like a broken wine glass or the plastic deck chair on my balcony.

Inspiration is constantly changing and comes from a broad range of places and experiences. There are a few different styles that I explore
with printmaking – hospitality & tablescapes, pieces that lean towards tattoo black-work, flash & more experimental abstract texture work.

Professionally, I have been in the hospitality industry for the last 14 years – food & drink are another passion of mine – so themes from bars and restaurants bleeding into my work was just a natural progression. It’s the back of house of a bar and processes of making spirits and wine that inspire me the most.

AS A BIT OF A HOSPO LEGEND IN THE MELBOURNE SCENE, WHAT ARE SOME OF YOUR FAVOURITE PLACES YOU'VE WORKED FOR?

I’ve worked at a few spots in my time, but I'm currently lucky enough to be working with the talented teams at Aru, Sunda, Parcs & Antara. Prior to managing multiple programs, the last bar I was behind, Dessous, was definitely a stand out.

WHAT ARE SOME OF YOUR FAVOURITE BARS TO GO FOR DRINKS?

For cocktails: Black Pearl, Above Board or Apollo Inn.

For a drink and a snack: Bar Bellamy, Dessous or La Pinta.

And for a chill one: Whisky Den, Black Cat or Rooks Return.

HOW DO YOU DRINK BLOODY SHIRAZ GIN?

I’ve always enjoyed Bloody Shiraz Gin in cocktails. It's super textural and works particularly well in shaken drinks. It works well in a 20th century - gin, bianco, cacao & lemon. Bloody Shiraz Gin & mandarin is a vibe as well.

AND YOUR FAVOURITE FOUR PILLARS GIN IS?

Gotta be Navy Strength Gin, it makes a cracking Southside!

• 45mL Navy Strength Gin
• 15mL off-dry Madeira
• 15mL fresh lime
• 20mL lime cordial
• Fresh muddled ginger
  
  Check out Kris' work right here.