By now if you’re an Enthusiast member, you’ll hopefully have had the chance to get to know Diviners old-school style gin ‘Apparition. This month we’re backing it up with the younger of their two debut offerings, Outlier.
While both share a common base including juniper, orris root, cassia bark, macadamia, coriander, angelica, lemon citrus, and native botanicals, finger lime and pepper berry – Outlier is more citrus driven than its traditional juniper-forward sibling, Apparition.
“Outlier is all about those bright, bold, zesty citruses,” says distiller Andrew Scott, who uses a cold distilling method at the Bent Road Winery operation in Queensland. “I use whole fresh mandarins, kumquats and local kaffir limes from Caboolture to give roundness and then add native strawberry gum for some sweetness.”
Boiled at a lower temperature than more traditional distilling methods, the cold distilling process really locks in those big citrus flavours that we love about this gin, and provides a clean-tasting spirit. This was an important consideration with Outliers’ 46% ABV as it helped ensure the gin’s increased ethanol wasn’t overpowering.
Added to the mix in a separate run are spices star anise and cardamom. “Cardamom brings savoury notes and subcontinental exoticness while the star anise’s liquorice flavour when combined with the lemon citrus really compliments,” Andrew tells us.
Outlier pairs perfectly with some quality bitters, tonic or soda, but we also thought we’d ask Diviners’ founder and co-owner, Frank Tomlinson how he prefers to drink it. “Outlier is great just on ice with some citrus but it also goes well in a Southside or a French 75,” Frank says.
For those not familiar with the latter, a French 75 is a cocktail made with gin, champagne, lemon juice and sugar, created around the time of World War I.
“It was thought to have been developed at the Ritz in Paris and named after the 75mm Howitzer because it was accurate and deadly, just like the gun,” Frank tells us. It’s pretty obvious to us that the cocktail is one of Frank’s favourites and so, we’re including the recipe below. Borrowed from the head bartender at Ritz Paris’ Bar Hemingway himself – it’s bound to give you a kick.
10ml lemon juice
1 tablespoon sugar
Half a lemon
Half an orange or mandarin
Champagne to top
Dissolve sugar in gin and lemon juice. Add lemon and orange slices. Top with champagne.