Bunyip Sticky Gin

Unfermented Pinot Grigio grape juice is blended back into a distilled ginDistilled ginGin made by redistilling neutral spirit with juniper and other botanicals. Unlike London Dry, flavourings may be added after distillation.GlossarySee Distilled gin gins to make Bunyip Sticky Gin, Nosferatu Distillery's modern take on the French mistelle. The distillery compares it to a gin version of Pineau des Charentes or of an Australian sticky, the local name for a sweet dessert wine. It is bottled at 37.5% ABV.

Citrus · Spicy · Fruity

A mistelle is made by adding spirit to fresh grape juice before it can ferment, which keeps the grape's natural sweetness. Here the spirit is a gin distilled with juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, lemons and lemon peel, coriander, cardamom, grains of paradise, wormwood and liquorice root. The Pinot Grigio brings a soft, ripe grape sweetness and a rounder texture, while the lemon and spices keep it fresh. Wormwood adds a light bitterness that stops the sweetness from becoming cloying, liquorice root gives depth, and juniper remains clear at the finish. Pinot Grigio is a light, crisp white grape, which keeps the sweetness fresh.

Nosferatu suggests it with cheese, and serves it with the cheese course of its four-course Ginner Party. Like a dessert wine, it suits blue cheese, aged hard cheeses or a fruit tart, served chilled in a small glass. The name comes from the bunyip, the elusive creature said to live deep in the Australian bush, which no one has ever managed to capture. Served chilled, it also works as an aperitif.

For a long drink, pour 4 cl over ice and add 10 cl of chilled Fentimans Valencian Orange Tonic Water. Add a single green grape and a lemon twistTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary. The orange tonic lightens the grape sweetness, and the grape and lemon echo the juice and the citrus of the gin.