NEW MOORE’S PEARL CRUSH GIN LAUNCHED BY DISTILLERY BOTANICA
Globally-award winning distillery on the NSW Central Coast, Distillery Botanica and its multi-award-winning distiller Phillip Moore present a new, unique premium gin inspired by the Central Coast -Moore’s Pearl Crush Gin – for a flawless maritime martini or an effervescent gin and tonic.
Blended with distilled Akoya saltwater pearls cultivated in the pristine waters of the Central Coast at Broken Bay Pearl Farm just north of Sydney, Moore’s Pearl Crush Gin creates a cocktail even Cleopatra – famed for concocting a pearl cocktail in 41 BC – would revere.
Crafted as a versatile gin, ideal for cocktail making, Moore’s Pearl Crush is infused with pink grapefruit, Valencia orange and blood orange grown in Kulnura and pink botanicals from Distillery Botanica’s expansive three-acres of tranquil gardens in Erina, to create a delicate, dry ocean-inspired gin that is softer in style and which dances across the palate with hints of lightly salted rose, citrus and seaweed notes.
“Our new Moore’s Pearl Crush Gin brings together premium products from the Central Coast. At its heart is the Akoya pearl, which is distilled and then the completely clear pearl distillate is added to take this gin to a new level of flavour and luxury. Regionally grown sun-ripened citrus and an injection of botanicals inject florals to balance and finish the taste experience,” said Philip Moore.
Excitement for this new gin has taken hold in the Central Coast, with the local producers involved delighted to see their products featured in this new offering.
Broken Bay Pearl Farm owner James Brown said: “Broken Bay Akoya Pearls are a premium Australian-grown pearl cultivated using sustainable and ethical practices. We are thrilled to partner with Distillery Botanica to have our pearls featured in a product that is so unique to our region.”
Managing Director of family-owned and operated East Coast Beverages, Sam Lentini, said: “The Central Coast has an excellent climate to produce top-quality citrus fruit, and our citrus – which includes oranges, grapefruits, lemons, and limes – are among the best in Australia. Working with Distillery Botanica, we provide plump and juicy sun-ripened citrus for distillation and inclusion in Moore’s Pearl Crush Gin – and it has been incredibly fun to be part of the process to create this new beverage.”
Moore’s Pearl Crush Gin is the epitome of luxurious tranquillity, and Philip Moore has provided three cocktail recipes showcasing this unique taste of the Central Coast product:
Gin Mint Smash
60ml Gin
30ml fresh Lime juice
8 x Mint leaves lightly squeezed between fingers
1 x Maldon salt flake
10ml Sugar syrup (2:1 sugar:water)
Garnish: 5cm long Orange zest strips
Add all ingredients to a cocktail shaker and shake vigorously 30 times. Double strain into small martini glass. To garnish, twist orange zest into a pigtail.
Pink Jungle Bird Gin
45ml Gin
25ml fresh Lime juice
10ml Campari
40ml Pineapple juice
15ml Sugar syrup (2:1 sugar:water)
Garnish: pineapple or orange wedge.
Place all ingredients in a cocktail shaker and shake 40 times to get a pure white foam on top of the finished drink. Double strain into a large martini glass and garnish.
Gin-Soaked Senorita Margarita
50ml Gin
10ml Orange liqueur (Cointreau)
30ml Lime Juice
15ml Agave syrup
1 x Maldon salt flake
Garnish: Orange wheel
Place all ingredients in a cocktail shaker and shake 30 times. Without straining pour the whole lot ice and all into a rocks/old fashioned glass and garnish.
Distillery Botanica, a gem on the Central Coast
Distillery Botanica is located just one hour from Sydney in Erina at the heart of the NSW Central Coast, first opening its doors in 2007 as the sixteenth commercial small scale gin producer in Australia. Created by distiller Philip Moore, Distillery Botanica produces a range of gins and liqueurs including the acclaimed Moore’s Dry Gin – the first Australian gin to ever win Gold at the prestigious London International Wine and Spirit Competition (IWSC) in 2017, Moore’s Blood Orange Gin, Moore’s Distiller’s Cut Juniper Gin, amongst other gin variants, as well as two-time IWSC gold medal winning Lemon Myrtle Liqueur, Raspberry Liqueur, Vodka, and Terrigal Rum. New to the range is Moore’s Pearl Crush Gin.
Distillery Botanica’s cellar door is set amongst tranquil gardens and is open to the public Wednesday to Sunday from 11am to 4pm, offering gin tastings, distillery tours, cocktail-making and gin-making experiences, an on-site cocktail bar and café – Bar Botanica – offers brunch, lunch, and afternoon delights. There’s live jazz in the garden from 1pm on Saturdays and Sundays.
Moore’s Pearl Crush Gin is now available for tasting and purchase at Distillery Botanica: 25 Portsmouth Rd, Erina NSW 2250. www.distillerybotanica.com
