How to drink Bloody Pinot Noir Gin
It’s been eight years in the making, but we finally experimented with another grape varietal from the Yarra – the delicate and ethereal Pinot Noir. Bloody Pinot Noir Gin is lighter & softer than its Shiraz sibling, with a more pronounced gin and red fruit character that dances across the palate.
When it comes to drinking it, your first taste should be straight up or on the rocks. After that, well it’s up to you! Maybe with a light tonic, or soda, maybe in a cocktail with a bit of citrus and some Campari...
ON THE ROCKS
Straight up modern classic, no jacket required.
-
INGREDIENTS
- 45mL Bloody Pinot Noir Gin
- Orange
-
METHOD
- Pour Bloody Pinot Noir Gin into a rocks glass over a block of ice
- Garnish with an orange wedge
UPPER YARRA COOLER
Hard to believe the Yarra could be any cooler, but yes it can.
-
INGREDIENTS
- 50mL Bloody Pinot Noir Gin
- 15mL fresh lemon juice
- 15mL fresh orange juice
- Old fashioned lemonade
- Bay leaf
-
METHOD
- Shake the first three ingredients over ice and strain into a Collins glass over ice
- Top with old fashioned lemonade and mix
- Garnish with a bay leaf
RON BURGUNDY
Stay classy, Australia – this one will take you places you never knew existed.
-
INGREDIENTS
- 50mL Bloody Pinot Noir Gin
- 15mL sweet vermouth
- 10mL Campari
- 4 dashes chocolate bitters (alternatively, a bar spoon Crème de Cacao)
- Orange
-
METHOD
- Stir ingredients over ice and strain into a chilled cocktail glass
- Garnish with an orange twist
PINOT COLADA
A drink for when you don’t want to get caught in the rain.
-
INGREDIENTS
- 50mL Bloody Pinot Noir Gin
- 50mL coconut cream
- 20mL fresh lime juice
- 6 chunks of fresh pineapple
- 1/2 cup ice
- Pineapple
- Cherry
-
METHOD
- Place ingredients into a blender and blitz until desired texture is reached
- Pour into a chilled Hurricane glass
- Garnish with a pineapple wedge and cherry spike
