Australian venues showcase Green Ant Gin Martini

Following the celebrations of Australian Gin Week last week, 50 Australian venues are showcasing Seven Season’s renowned Green Ant Gin in their own adaptations of a Green Ant Gin Martini.

Seven Seasons, which was founded by former AFL legend and indigenous food entrepreneur Daniel Motlop, teamed up with award-winning bartender Jai Lyons to bring the initial cocktail to life. The month-long activation kicked off at a launch event on Wednesday 15 November at Rekodo Restaurant & Vinyl Bar in Sydney’s Barangaroo House.

The unusual cocktail was accompanied by a bespoke menu curated by Solotel Head Chef Michael Dabbs, including a $14 steak tartare temaki with koji, finger lime dressing and a green ant garnish.

Seven Seasons is a premium distillery that anchors on the seven seasons of Larrakia country, which is the greater Darwin region. Green Ant Gin stands at the heart of the collaboration, a spirit that showcases green ants, a traditional food of Darwin’s Larrakia people. Green ants are harvested during the Windy Season, exuding vibrant flavours of coriander and lime which is enhanced by a blend of native ingredients and botanicals.

The Green Ant Gin Martini can be experienced in 50 venues around the country, with each venue putting their own twist on Jai’s cocktail on select dates throughout the month. Participating venues include:

NSW

• Cumberland/Manly Group
• Harbord Hotel
• Margaret
• West Hotels
• Hive Bar

VIC

• Aru
• Sunda
• Bomba
• Union Electric
• Vue de Monde/Lui Bar
• Black Kite Commune/Gin Palace
• Mabu Mabu
• Punch Lane Wine Bar
• Flint
• Navi

QLD

• Purple Palm
• Cassa Chow
• Sasso Italiano
• Rosellas Bar
• Fig and Frankies
• Botany Newstead
• Tokyo Doll Byron Bay
• Dalgety Public House

SA

• Fleet Street Social
• Junipers
• 55ml
• Bar Lune
• Howling Owl
• Dolly
• Sofitel
• Bowden Cellars
• Sideways Liquor
• Something Wild

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