A Sydney duo have come together for the creation of three signature Martinis, crafted from Hickson House Distilling Co’s award-winning range of gins.
Showcasing the uniquely Australian characteristics of Hickson House gins, the Sydney-based distillery has partnered with Sydney bar Gowings on a trio of Martinis, each offering a distinct flavour highlighting the vibrancy of Australian-made gin and locally sourced ingredients.
Gowings Bar Manager, Jackson Bradford, says the focus when crafting the cocktails was to allow each of the gin’s signature flavour profiles and characteristics to shine through.
“Anything additional for the Martinis was only ever considered to further accentuate or add further complexity for each serve. With the myriad of native ingredients used in each of the gins in our Hickson collection, it was important for the gin to have a level of breathing room and provide a unique tasting experience for the guest.
“Martinis can be an acquired taste for some, so it was all about providing an exciting flavour and visual profile to steer our guests in taking the plunge and identifying something new with versatile, great tasting gins,” he explained.
For a salty take on the classic Martini, the Oyster Shell Martini combines Hickson House Oyster Shell Gin with olive brine, while the Seven Spice Martini blends Hickson House Seven Spice Gin and Campari for a more complex, savoury Martini with a zesty kick.
Using Hickson House’s limited-edition Harbour Bridge Gin, packed with bold juniper notes and bright citrus and berry aromas, the Harbour Bridge Martini includes the simple addition of dry vermouth to showcase the locally sourced botanicals within the gin.
Over the last 12 months the Martini has certainly seen a resurgence in bars around the world, and while Bradford was experimental in his approach to the Gowings and Hickson House collaboration, he emphasises the importance of staying true to the spirit of the classic cocktail.
“My main consideration for any of the classics, is that they’ve stood the test of time for a reason. When developing and modernising any beverage, like the classic Martini, it’s important that we’re using premium quality ingredients for each serve and refreshing them with modern techniques,” he added.
“Allow the characteristics of the original to shine through, give a nod to the past whilst simultaneously directing it forward with new exciting methods. It’s all about spurring things forward.”
Throughout December the Martini collaboration will be served alongside freshly shucked oysters with Hickson House gin mignonettes, and according to Hickson House Sales Manager Tomas Vikario, Australian-made gin is the perfect cocktail base to complement a food offering.
“The Martini is perfect example of a cocktail that is easy to pair with food, and local gin characteristics will shine through the taste. Many of the native ingredients that are used in gin making have been used by chefs in the kitchen, so everyone has a story to tell, and magic happens when that connection happens.
“Native ingredients and terroir found in Australian made gins offer great storytelling for bartenders and the undisputed quality of local gins also boosts amazing creativity and flair in the cocktail making process,” he stated.
Tim Stones, Hickson House’s Head Distiller, agrees that the use of Australian botanicals can impart unique characteristics on gin.
He told Bars and Clubs: “Our idea and focus have always been to create a portfolio of product that nods to a ‘classic’ feeling of what a gin should be, while also maximising the incredible aroma and flavour to be garnered from Australia’s abundant native botanicals. We keep one foot in the world of traditional-style gins and one foot in the new crazy Australian botanicals.”
