Country of origin:   Australia        Alcohol content: 37.7% ABV

Eddie Brook's grandmother Shirley, AKA ‘Shirl the Pearl’, was a pocket rocket. Adventurer, skier, and one of Australia’s first female pilots, Shirl also made a mean bootleg cumquat gin. Inspired by Shirl, Brookie's steep locally grown cumquats in their dry gin for several months and balance the spirit to create springtime in a glass! This is her recipe and an ode to Shirl the Pearl.

A light sweetness balanced by citrus zing, bright orange blossom and juniper with a slight rainforest character.

Enjoy over ice, with tonic, or cranberry. Try in a Spicy Margarita, White Negroni, or Breakfast Martini.

About Brookie's:

In 1988, Pam & Martin Brook bought a rundown dairy farm and over 35,000 subtropical rainforest trees were planted. Today, this landscape has transformed into a haven for birds and wildlife. Of the 26 botanicals in Brookie’s Byron Dry Gin, 18 are sourced locally, many from their own rainforest. 

The subtropical rainforest of the Northern Rivers is home to a plethora of unique edible native species and botanicals…the perfect pantry for creating a world-class Gin. As the months tick over they are spoilt with what the rainforest has to offer. With Spring comes new life as the rainforest teams with flowers, Native Raspberries and the various varieties of Riberry come into fruit, it provides a bounty of fruit. As Spring rolls into Summer they await the yearly harvest of the native Jerseyana variety of Davisonia Plum that is the backbone for their Slow Gin. Autumn & Winter bring a new landscape of flavour and not to mention perennial flavours such as Native Ginger, Cinnamon & Aniseed Myrtle.