In Celebration of World Gin Day

English playwright and composer, Noël Coward, once famously said that a perfect martini should be made by filling a glass with gin, then waving it in the general direction of Italy. Whether you’re a purest like Coward, with next to nothing being added to your gin, or are more than happy for a little mixology to take place, gin has a certain versatile charm that keeps sippers and swiggers alike coming back for more.

In honour of World Gin Day today, we asked the epicurean experts from Penelope, SK Steak & Oyster, Sushi Room and The Nixon Room for their professional take on how best to drink this much-loved botanical beverage. Work up a thirst by reading the full story below before heading into these watering holes to quench said thirst with a slew of sensation, gin-based sips.

Georgia, Group Bar Manager, Penelope
A gin that we love at Penelope is our Chèvre Infused Bombay Cru which is used in our Side Salad Martini. This gin is fat-washed with dill-laced goat’s cheese and served totally clear and crisp. It’s delicate, savoury and still unmistakably a martini which is the signature cocktail at Penelope. To pair, we serve it with the ultimate snack: Pan Con Tomate with Cantabrian Anchovy. The tomato brings a bright hit of acidity, the anchovy adds a briny punch and together they enhance the herbaceous, savoury notes of the martini.

The team and I here actually love gin, so much so that we’re throwing a week-long tribute in celebration of the martini. Tiny Tini Affair will run from June 18–22 and you’ll be able get tiny martinis and signature snacks for just $20 all day, every day. It’s the perfect excuse to treat yourself to a mid-week martini moment and try the Side Salad for yourself.

Holly, Assistant Restaurant Manager at SK Steak & Oyster
My dad and I used to pick sloe berries back in England, so drinking Brookie’s Slow reminds me of drinking gin with him. It’s steeped with Davidson Plums, so it’s a bit of an Australian twist on the original, but it’s got this beautiful sweetness that makes me think of home. We have it on the menu here at SK Steak & Oyster and it’s absolutely bangin’ in a Southside.

Tim, Group Bar Manager for St Albans (Sushi Room)
I first discovered Ki No Tea back when I was working at the Bowery. It’s a beautiful tea-infused gin produced by Kyoto Distillery in collaboration with local tea growers. Roasted tencha and gyokuro give it a depth of flavour that distinguishes it from the Australian botanicals that are a dime a dozen. It’s a really unique product, and when we were building the back bar for Sushi Room, I made a point to order it. I think it’s best enjoyed simply, with soda and lime.

Sophie, Venue Manager, The Nixon Room 
I first ordered a Clover Club at Odd Culture, a fun and interesting venue based in Sydney. It was pink and I wanted to feel somewhat fancy; I expected it to taste like lollies - instead it slapped me with citrus, kissed me with raspberry and whispered, “You’re better than a gin and tonic”.  Now it’s easily one of my go-to’s. It’s classy, a little flirty and just straight delicious.

It features a beautiful Dry Gin, raspberry infused dry vermouth, lemon, raspberry syrup and egg white. Shaken then poured into a frozen coupe it's a great way to start your night (or mid-afternoon if you’re more like me).

This drink has given me a little inspiration to use more infused house spirits which we now focus heavily on our new menu at The Nixon Room. You’ll have to try it for yourself, but it might just be matched by our strawberries and cream highball (I mean salted vanilla cream? Yes please!).