• Lisa Baker.

    Lisa Baker.

  • Stacey Bridgefoot, Elyse Howard, Rachel Herridge and Ashleigh McCormick

    Stacey Bridgefoot, Elyse Howard, Rachel Herridge and Ashleigh McCormick

  • Zoe King, Francesca Scully and Georgia Scully

    Zoe King, Francesca Scully and Georgia Scully

  • Sophie Pearse, Sarah Jackson and Christina Fernandez.

    Sophie Pearse, Sarah Jackson and Christina Fernandez.

  • How to make gin with Tim Reardon

    How to make gin with Tim Reardon

  • Gin stories with Lindsay Silcox

    Gin stories with Lindsay Silcox

  • Steven Stroud and Annaliese Williams

    Steven Stroud and Annaliese Williams

  • Canberra Distillery's Tim Reardon and Gin Lane's Lindsay Silcox

    Canberra Distillery's Tim Reardon and Gin Lane's Lindsay Silcox

  • Botanicals and aromatics for gin making

    Botanicals and aromatics for gin making

  • Vanessa Dangerfield, Katie McGuire, Latha Reardon, Seima Darrow and Dianne Nockels

    Vanessa Dangerfield, Katie McGuire, Latha Reardon, Seima Darrow and Dianne Nockels

  • Cindy Cantamessa, Anna Gray, Caroline Perry and Jackie Patten-Richens

    Cindy Cantamessa, Anna Gray, Caroline Perry and Jackie Patten-Richens

  • Sally McNeill, Brook McBride and Lisa Baker

    Sally McNeill, Brook McBride and Lisa Baker

  • Elizabeth Philpott, Belinda Martin, Kirilly Agnew and Holly Keenan

    Elizabeth Philpott, Belinda Martin, Kirilly Agnew and Holly Keenan

  • Tom Martin, Grant Phillpott, Amy Wyer and Anthony Rodgers

    Tom Martin, Grant Phillpott, Amy Wyer and Anthony Rodgers

  • Katy Mott,Brendon Mikk, Lynn White, Giorgina Strangio, Kieran Mott and Marty Holder

    Katy Mott,Brendon Mikk, Lynn White, Giorgina Strangio, Kieran Mott and Marty Holder

Gin Lovers Dinner with Tim Reardon and Lindsay Silcox @ NPC

10 February 2017

Gin has become the tipple of choice for many a cocktail function and it’s not just a classic Gin and Tonic that’s eased us through a long hot summer but a range of mashes, muddles and macerations the gin mixers put together to tempt the taste buds while they still do their best to perfect a martini for the purists.

Winning’s flash new showroom in Kingston muddled berries with Canberra Gin for their opening,  while the Street Theatre’s Gin Whisperer Phillip Jones shook up a ‘Cold Light’ martini for the Ambassador’s Circle cocktails to celebrate the production of this much anticipated play but ever the experimentalists, the bar staff at the National Press Club went all out for their Canberra Distillery Gin Lovers Degustation dinner to take gin to another level with an evening of subtle new combinations and stunning flavours.

 Five creations, distinct flavours and a lot of glasses for the team to fill as guests were treated to the history and current distilleries styles and tastes while sipping a Canberra Gin with cucumber, thyme, lemon and strawberry, a  Dirty Martini, a Mother’s Punch that this mother loved, a Ginito with mint, sour apple lime and soda and a Canberra Fog to finish that probably had a few in a fog at the finish.

The food was carefully matched to the gin and the combinations were inspired, especially the canapé of a Coffin Bay oyster, lime and elderflower gel, cucumber and butterscotch, with the martini. Sublime; and one was not enough but to follow with a barramundi ceviche, a grilled quail and a Valrhona chocolate fondant and the on trend Valrhona Dulcey chocolate soil, the taste buds were in food heaven.

And to add to the night Tim Reardon, master distiller of Canberra Distillery Gin telling us how to create gin – not as difficult as I thought but not likely to encourage a still in the garage, that’s better left to the masters – and special guest for the night the co-owner of Gin Lane Lindsay Silcox, who has a unique service to supply gin sourced from Australia and around the world, delivered to your front door. The name is a reference to the famous Hogarth print of London’s poor drinking themselves to death in 1751 while the companion print is of Beer Street , supporting the drinking of beer. At least both options were safer than the water of that time. We on the other hand were well behaved, enjoyed a fine Canberra creation and learnt a lot about what was once called Mother’s Ruin.