Whilst hedonistic ventures have been put on hold for the past few months, things are looking up. Kings Cross Distillery have launched their flagship Australian-made gin, KXG Australian Classic Dry Gin, which will be followed by the opening of a new bar in the heart of Sydney’s Kings Cross.
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Coming soon to Sydney’s formerly glittery – and occasionally sleazy – hotspot, Kings Cross Distillery will be opening a chic new cocktail bar. Set in a former adult book store (which in turn was once a speakeasy and illegal gambling den) on Macleay Street in Potts Point, the bar will pay homage to the rich history of its location, nodding to its previous inhabitants through a wall of cheeky pin-up photography. The venue contains a walk-in vault, where ‘secret business’ used to take place; it’ll now be used to store spirits. Uniquely, Kings Cross Distillery will also be offering personalised ‘spirit lockers’ allowing patrons to store bottles of the distillery’s spirits for use whenever they frequent the bar.
For now, you can get a taste of Sydney’s once-vibrant nightlife scene with KXG Australian Classic Dry Gin. Inspired by a 1930s recipe and adapted by Distiller and Spirit Architect Odelia Potts, the gin is made using the single shot method with vapour distillation, and features classic ‘London Dry’ gin botanicals like juniper, coriander seed and cardamom pods, alongside fresh Sydney organic lemons and a mix of Australian native myrtles. The resultant spirit is sweet and floral, with a twist.
For the perfect tipple, enjoy KXG Australian Classic Dry Gin with Indian tonic water and a slice of rinsed preserved lemon peel. Or, try Kings Cross Distillery’s signature cocktail; the Aalto Martini.
Kings Cross Distillery Aalto Martini
Ingredients
60 ml KXG Australian Classic Dry Gin
Dry vermouth rinse
Slice of preserved lemon peel
Method
Chill 60ml of the KXG in a mixing glass full of ice. Stir gently. Strain into a chilled martini glass that has first been rinsed with a few drops of dry vermouth. Garnish with a citrus twist and serve.
Words by AR Staff
