Greenalls Original Gin

Drink, Events, Sydney / 18 March 2015

Greenalls London Dry Gin launched exclusively at the recently opened Gin Bar and Eatery, The Powder Keg. Grant Collins, world-renowned mixologist, co-founder and owner of the Powder Keg, escorted us through a night of contemporary gin-cocktail sensations and utterly unique plates of English inspired canapés at the phenomenal and full of character venue.
Greenall's Gin bar display 2
The journey began with large goblets of gin, juniper and orange G &T’s. The sensational flavour of Greenall’s really stands out as one might expect from a brand that has built its hallmark status since 1761. Greenalls is expertly distilled using a blend of the finest botanicals. Over centuries the secret recipe has been passed down through several master distillers, now in the very capable hands of the worlds first female Master Gin Distiller, Joanne Moore. Greenall’s uses eight exotic botanicals to create the dry classic Gin flavour with rich juniper notes, balanced with mature citrus and spice.
The Powder Keg G&T 1
Next up were fun and creative collaborations of G&Tea cocktails. The Best of British Sour was a tangy infusion of Greenall’s Gin, Twinings Early Grey and sticky mandarin marmalade syrup. Without a doubt the showstopper of the night was the GunPowder Plot, a theatrical concoction of gunpowder tea combined with Greenalls gin, gunpowder syrup, fernet branca, citrus, smoked dandelion and burdoch.
The Powder Keg Watering Can
The canapés held their own against the consistently original and sophisticated cocktails thanks to the young and experienced head chef, Elijah Holland along with chefs Danny Russo and Rob Ner. Drawing inspiration from gin palaces and 17th century English fine dining, some of the canapés included Chicken Liver Parfait, sloe gel and grissini, gin and beetroot cured salmon in roast potato skin with pickled cucumber and a well-salted crunchy silverside croquette with mustard seed and parsley. The Pea and Ham consommé spheres looked absolutely magical and were a light and refreshing surprise to eat.
Chicken liver parfait, sloe gel, grissini
Silverside croquette, pickled mustard seed, parsley
The powder Keg boasts one of the largest boutique gin collections in South East Asia. It will also be holding a series of Gin Master Classes throughout 2015. The ambience is sophisticated and fun, with leather booth seating, low hanging golden lights and a well stocked bar. The powder keg’s signature blend of Gin and Tonic on Tap is a delicately balanced; London Dry Gin with lavender, grapefruit and chocolate bitters, served with Fever Tree tonic over chipped ice with juniper berries; the Only G&T in Sydney to be served on tap. With Greenall’s Gin and Powder Keg spearheading the movement, its safe to say that Gin is most definitely in.
The Powder Keg
7 Kellett Street, Potts Point NSW 2011
http://www.thepowderkeg.com.au/

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