It’s always so hard to decide how to celebrate World Gin Day. For most of us, the decision is a wrestle between an overly elaborate G&T or a spectacularly dry Martini. But no matter which one you choose, you won’t beat Four Pillars Gin who decided that the only way to celebrate was to open a new distillery.
So if you live anywhere near Sydney’s leafy inner-city suburb of Surry Hills, there’s a new gin laboratory in town, with a still they call Eileen (named after co-founder Matt Jones’ mother). Sitting in star position in the warehouse-style surrounds of the 1930s Bussell Brothers building on Crown Street, Eileen is a functioning 70L German-engineered Carl copper still but she’s not alone.
Sharing the space with her is a gin shop that features all the signature and limited-edition gins that have made Four Pillars Australia’s favourite gin producer, alongside the bar gear, books, merch and Made From Gin Marmalade and Chocolate.
But that’s not all, the space also houses a gin bar, also called Eileen (obviously to ensure there was no confusion) that is set up and ready to serve the myriad of gin cocktails that your tastebuds are expecting. What you won’t be expecting though is the look. Eileen’s bar is wrapped in a Juniper Blue colour and features an 11m long concrete bar.
“When we thought about what we wanted to bring to Sydney, we were determined to take that same passion for making, creativity and experimentation and focus it on the delicious drinks you can make with our gins,” said Jones.
“We wanted to serve it all up with our signature love of warm hospitality and beautiful design. The result is the Four Pillars Laboratory in Surry Hills, a delicious playground for Sydney’s gin lovers and a new bucket list destination for gin fanatics around the world.”
Eileen’s drinks menu, designed by the brands Creative Drinks Director, James Irvine, combines gin classics and modern masterpieces utilising the full Four Pillars family of gins.
“There is no ‘philosophy’ behind the menu, except the drinks stay true to the Four Pillars promise of being fun, approachable and foremost – delicious,” said Irvine. “This first menu has been in trial for the last two years around the world whilst working for Four Pillars.”
The drinks range from the modern to the classic. Within the modern camp sit such temptations as Money Trees, which is a balance of tropical fruit and acidity with Navy Strength Gin, Kakadu plum, kiwifruit, lime leaf and carbonated to order.
Alternatively, Innerbloom might provide your true temptation with Davidson plum, macadamia and blood lime mixed with Modern Australian Gin. The Purple Yamos combines Bloody Shiraz Gin, ube whey, citrus and whites and is a very fun take on the renowned Ramos Gin Fizz.
Classics like the Gin Lab Martini feature the new Sydney Winter Gin (made on-site by the distilling team led by co-founder Stuart Gregor) with lemon myrtle, native sandalwood and orange oils, and, of course, there’s aperitivo royalty with the Negroni, celebrated with Spiced Negroni Gin.
But the bar is not all about the drinks, as Maestro Matt Wilkinson has a come up with a very drink-friendly menu that features multiple Made from Gin products. On offer are classics like Salt and Gin Vinegar Crisps and Jimmy’s Taramasalata with Yarra Valley Gin-smoked Caviar, or Angelachu Anchovies, Steak and Pepper Party Pies, not to mention the Gin Lab Jaffle with mortadella and mozzarella.
The snack menu will change from time to time as more Made from Gin products come into the fold as seasons change.
The Four Pillars Gin Shop opens from 10am – 6pm every day, the Gin Lab opens from 12pm – 6pm every day and Eileen’s Bar opens from 5pm – midnight, Wednesday through Saturday
For more information, or to book gin, distiller and cocktail masterclasses, go to Four Pillars
