SHIRL THE PEARL: BROOKIE'S CUMQUAT GIN




So, you've heard of flavoured gin - but have you ever heard of Cumquat Gin? Well, we hadn't before Shirl the Pearl - and we can't believe what we've been missing this whole time. Summer: the season of long days at the beach, fish and chip picnics, and most importantly, delicious cocktails - and we can't think of a better way to ring in summer than with a refreshing cumquat infused gin.


Co-Founder and Distiller at Cape Byron Distillery, Eddie Brook's Shirl the Pearl gin was inspired by his Grandma Shirl's notorious cumquat gin recipe, which grew from Shirl's bootleg gin creation made using cumquats from her very own garden.


“Growing up, we had a cumquat tree in our front yard and my job as a 3-year-old was to pick each cumquat, prick each one and pop them in a jar. This sometimes took me days! Upon reflection, I realise it was a genius way to keep a child occupied, but it remains a very fond memory of mine," says Pam Brook




In honour of the original recipe, the gin is bright and citrusy, with the natural acidity and mild bitterness of Australian cumquats pairing perfectly with Brookie's Byron Dry Gin. With notes of orange blossom, mandarin and marmalade, Brookie's is perfect in citrusy sours, Breakfast Martinis or even just a simple spritz.


"This Gin is an ode to my Grandma who was known to her friends and family as ‘Shirl the Pearl’. My Mum (Pam) would tell me stories of Shirl’s notorious Cumquat Gin that was generously cracked open for her friends, or at various cocktail and dinner parties. This spirit is truly special and I’m sure Shirl would approve.” Says Eddie Brook




So, why not ignite your inner ‘Shirl’ and try your hand at these delicious cocktail recipes at your next rendezvous:


Shirl’s White Lady

Ingredients:

  • 60ml Shirl The Pearl

  • 30ml Lemon Juice

  • 15ml Sugar Syrup

  • 15ml Aquafaba or Egg White

Method:

  • Shake with ice and strain into a Nick & Nora glass.

  • Garnish with Cumquat & Dash of Bitters

Shirl in the City

Ingredients:

  • 45ml Shirl the Pearl

  • 45ml Cranberry Juice

  • 20ml Yuzu Juice or Lemon Juice

  • 10ml Sugar Syrup

  • 2 x dashes of Grapefruit Bitters

Method:

  • Blend all with ice and strain into a Tall glass.

  • Garnish with a Grapefruit Zest & Eucalyptus Sprig.

Shirl’s Spicy Margarita

Ingredients:

  • 30ml Shirl the Pearl

  • 30ml Arette Reposado Tequila

  • 30ml Lime Juice

Method:

  • Shake with ice and strain into a Coupette glass.

  • Garnish with Paprika & Chilli Salt Rim.


This zesty little number will be on high rotation this summer, with a sweet yet refreshing punch that'll have you wondering how you ever went without.





WORDS | Brittany Ross

IMAGERY | Cape Byron Distillery


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