Following a highly successful small taster run of 650 bottles in May 2020, Brookie’s Gin has launched their first official batch of Shirl The Pearl, after the first offering sold-out within just one week.
This new release of cumquat gin, inspired by a generational Brook family recipe, will now mark the start of an ongoing, annual seasonal release.
Created by Co-Founder and Distiller of the highly-awarded Cape Byron Distillery, Eddie Brook, this zesty little number is sure to be on high rotation in bars and restaurants, as well as being shaken up in the homes of gin enthusiasts.
Bright and citrusy, ‘Shirl the Pearl’ pairs the natural acidity and mild bitterness of Australian cumquats with the unique flavour profile of Brookie’s Byron Dry Gin. With lively notes of orange blossom, mandarin and marmalade, this highly anticipated spirit makes for an uplifting tipple whether you’re shaking up a citrus-driven sour or leveraging the sweet acidity for a modern twist on a classic cocktail.
Eddie Brook says, “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.”‘Shirl the Pearl’, was a pocket rocket! Standing at 4ft 11” with a mop of curly hair which turned completely white by age twenty-five. Shirl was an adventurer, skier and one of Australia’s first female Tiger Moth pilots – she also knew her way around a bottle of gin.
Pam Brook says, “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. I remember a large volume of gin would then appear in the house to make Shirl’s bootleg gin… don’t ask me where she got it from! She would then patiently steep these cumquats in gin, waiting until the clear liquid turned golden. She was a true creative and innovator, and her ‘concoction’ has been perfectly recreated by my son, Eddie. I couldn’t be prouder!”The elevated flavour profile of Shirl the Pearl allows for a break from the traditional gin mould – try it in a Breakfast Martini, Spritz or stirred down in a Negroni. For those looking to keep it simple, it can enhance a traditional G&T, or be served as a replacement of limoncello at the end of a family dinner.
To ignite your inner ‘Shirl’, try your hand at these delicious cocktail recipes at your next rendezvous:
Shirl’s White Lady
- 60ml Shirl The Pearl
- 30ml Lemon Juice
- 15ml Sugar Syrup
- 15ml Aquafaba or Egg White
- Shake with ice and strain into a Nick & Nora glass.
- Garnish with Cumquat & Dash of Bitters
Shirl in the City
- 45ml Shirl the Pearl
- 45ml Cranberry Juice
- 20ml Yuzu Juice or Lemon Juice
- 10ml Sugar Syrup
- 2 x dashes of Grapefruit Bitters
- Blend all with ice and strain into a Tall glass.
- Garnish with a Grapefruit Zest & Eucalyptus Sprig.
Shirl’s Spicy Margarita
- 30ml Shirl the Pearl
- 30ml Arette Reposado Tequila
- 30ml Lime Juice
- Shake with ice and strain into a Coupette glass.
- Garnish with Paprika & Chilli Salt Rim.
‘Shirl the Pearl’ is now available to purchase from www.capebyrondistillery.com. RRP is $80. Keen travellers can also visit Cape Byron Distillery’s Cellar Door for a taste. Bookings are essential.
Source: Cape Byron Distillery