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Botanicals
Drinking
Story
Botanicals
Drinking

Croissant Gin

Introducing Croissant Gin. A deliciously silky gin made in collaboration with our good friends from the much-loved Lune Croissanterie. With a buttery mouthfeel, a touch of warm spice and a hint of sweetness, this gin was made for rich and textural G&Ts and brunch-inspired cocktails like a gin-spiked Almond Latte.

Be warned, this is a super limited drop, so get it while it’s hot! Perhaps in a bundle with a special edition tote bag. Perfect for storing a croissant (or two)...

$80 AUD
$80
700mL
Qty:

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Four Pillars and Lune. Two Australian-made, Melbourne-born brands. Both with a love for local ingredients. Both with a flavour obsession. And both with an uncompromising approach to craft and quality. While one of us owns the morning and the other the night, we quickly realised the similarities between our two brands were too great to leave unexplored.  

And where better to start than with the very thing that makes Lune croissants so iconic? Lune uses nearly double the butter of your average croissant (they don’t taste that good for no reason), so we knew that butter had to be a key part of the gin.

After a few experimental distillations (turns out there is a skill to distilling butter!), we landed on the winning recipe.  

Into the still went vanilla pods, macadamia nuts, roasted wattleseed, nutmeg and lemon myrtle, along with almonds roasted in our distillery kitchen (roasting makes the crystallised sugar come through during distillation) and Lune’s caramel-smelling clarified butter. Then, the botanical basket was loaded up with organic fresh oranges to help bring some brightness and balance to the gin.

The final result is a silky, buttery gin with a hint of sweetness from vanilla bean and a real depth from all the roasted nuts. 

To make this special gin, we looked to nuts, spice and Lune’s caramel-smelling clarified butter to help create warmth and a silky mouthfeel.

Lune clarified butter
location: France

Caramel, butter biscuits, warm and rich. The butter adds an incredibly silky textural element to the palate.

Whole Tahitian vanilla pods
location: Tahiti

Sweet, creamy vanilla, white floral notes, with hints of tropical fruit. Vanilla gives a rich sweet, lifted characteristic to the gin.

Roasted almonds
location: Australia

Buttery, caramel notes, with hints of malt. Almonds not only add a beautiful, rich, nutty caramel to the nose, they add weight and texture to the palate.

Juniper
location: Macedonia

Without juniper, there is no gin. When distilled, it adds a medicinal flavour with notes of pine needles. Juniper is grown wild, and the berries are harvested by hand on mountain slopes.

Nutmeg
location: India

Warm, woody and intense warming spice. A great way for us to round out the other botanicals.

Wattleseed
location: Australia

An Australian native that we love to use. These seeds are roasted just like coffee beans, unlocking warm flavours like rich caramel, coffee and nutty chocolate. It adds weight to the mouthfeel creating a lot of texture.

Macadamia nut
location: Queensland

The Australian macadamia may be the most expensive nut in the world, and the hardest to crack. But it’s worth it for the sweet, buttery flavour and texture these native nuts provide.

Lemon myrtle
location: Queensland

Lemon myrtle is a beautiful alternative to lemon peel when distilling. Its floral character mingles with the other spices without dominating any flavours, textures or aromas.

Orange
location: Australia

In Australia we’re lucky to have oranges all year round, from different growers depending on the season. Fresh biodynamic oranges give warm Mediterranean citrus notes that lift all the spices.

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A gin inspired by croissants is best enjoyed in a drink inspired by brunch. Gin-spiked Almond Latte, anyone?

No.1_Croissant G&T
No.1_Croissant G&T
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A rich and textural G&T, made brighter with a wedge of orange. 

No.2_Almond Latte
No.2_Almond Latte
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A decadent and nutty take on iced almond latte, with the kick of the gin spice lifting the coffee. 

No.3_Espresso Gin-tini
No.3_Espresso Gin-tini
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Just like a classic Espresso Martini, but with more spice from the gin and added texture from the distilled butter and almonds.   

No.4_Post Sunday Que
No.4_Post Sunday Que
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Think Amaretto Sour, just less sweet and with the added complexity of the gin.  

No.1_Croissant G&T
No.1_Croissant G&T

A rich and textural G&T, made brighter with a wedge of orange. 

INGREDIENTS:
  • 45mL Croissant Gin 
  • 90mL good quality tonic 
  • Orange 
METHOD:
  • Build ingredients in a rocks glass and top with ice 
  • Garnish with an orange wedge  

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No.2_Almond Latte
No.2_Almond Latte

A decadent and nutty take on iced almond latte, with the kick of the gin spice lifting the coffee. 

INGREDIENTS:
  • 40mL Croissant Gin 
  • 20mL orgeat (almond syrup)  
  • 60mL cold brew coffee or 30mL espresso coffee  
  • 60mL milk 
  • Roasted almond 
METHOD:
  • Combine all the ingredients in a latte glass, stir and top with ice 
  • Grate roasted almond on top to garnish 

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No.3_Espresso Gin-tini
No.3_Espresso Gin-tini

Just like a classic Espresso Martini, but with more spice from the gin and added texture from the distilled butter and almonds.   

INGREDIENTS:
  • 40mL Croissant Gin 
  • 20mL coffee liqueur 
  • 10mL sugar syrup 
  • 30mL cold brew coffee 
  • Cacao powder 
METHOD:
  • Add all the ingredients to a shaker with ice and shake 
  • Strain into a coupe glass  
  • Serve with a cacao powder dusting like a cappuccino

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No.4_Post Sunday Que
No.4_Post Sunday Que

Think Amaretto Sour, just less sweet and with the added complexity of the gin.  

INGREDIENTS:
  • 40mL Croissant Gin 
  • 15mL orgeat (almond syrup)  
  • 10mL amaretto  
  • 25mL lemon juice  
  • 20mL egg white or aquafaba (optional)  
METHOD:
  • Add all the ingredients in a tin and shake 
  • Add ice and shake again 
  • Strain into a rocks glass over ice 

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