To make this special annual release Cam distills Christmas puddings, then ages this gin for a year in 100-year-old Muscat barrels. The gin has aromatics of classic juniper and a hint of cinnamon, backed up with a rich palate and a hint of sweetness from the Muscat. Sip it neat, mix it with ginger ale or beer, or try it in some great cocktails.

Chrissie Collins Recipe

Ingredients

• 50mL Australian Christmas Gin
• 30mL fresh ruby grapefruit juice
• 15mL sugar syrup [1:1]
• 1 inch cube fresh pineapple
• Soda water
• Cherry

Method

• Place pineapple in shaker, add sugar syrup and muddle together
• Add remaining ingredients, except soda water, and shake vigorously
• Pour into a Collins glass and top with soda water
• Garnish with a cherry and wedge of pineapple