By Wee James, Hendrick’s Gin Brand Ambassador. @weejammacrae
Of all the places Australian Bartender of the Year, James Irvine, imagined he’d be making cocktails, Hendrick’s Master Distiller Lesley Gracie’s laboratory probably wasn’t one of them. However, winning Australian Bartender of the Year does open those Distillery doors.
Closed to the public, The Hendrick’s Gin Palace on Scotland’s Southwest Coast is a wonder of unusual delights that few get to explore – even fewer having Lesley as your personal guide, as you travel from greenhouses growing unusual and rare botanicals to the Still House where every single drop of Hendrick’s Gin is distilled.
Fresh upon initially arriving in Glasgow, James was whisked down to the South Ayrshire coast where the Hendrick’s Gin Palace is located to showcase his winning Hendrick’s cocktail “Crusts Off” (Cucumber Sandwich Hendrick’s Gin, Cucumber, Dill, Crème Fraiche, Waxflower, Fizz) to Lesley, as she was very keen to try it having had me raving about it for months.
After a solid first attempt at riding Hendrick’s penny-farthings around the grounds (definitely not as easy as it looks), it was off up to Lesley’s lab to discuss secret delicious projects that Lesley is working on…
All be it that Hendrick’s Boomerangs from around the World isn’t a new thing for Lesley, actually having the cocktail creator turn up in person, armed with vac-sealed deliciousness at the Distillery’s front door for a morning tipple is a bit more of a rarity.
After a solid first attempt at riding Hendrick’s penny-farthings around the grounds (definitely not as easy as it looks), it was off up to Lesley’s lab to discuss secret delicious projects that Lesley is working on, the do’s and don’t’s of cocktail comps (more on this to be revealed later), and for James to re-tell his story behind his award-winning serves for Hendrick’s Gin. This went down a treat and a second was whipped up, only to mysteriously disappear, being polished off by Lesley before a decent photo of the drink could be taken.
Now, of course, this wasn’t the only time the Crusts Off was to be sampled in Scotland. A few nights later, James was to be found behind the stick at Panda & Sons in Edinburgh where both Crusts Off and James’ award-winning Monkey Shoulder drink “(It goes like) Nanana!” (Monkey Shoulder, Whole banana, Koji) were flying across the bar until the wee small hours!
More on this incredible adventure to Scotland – part of James’ prize for winning Australian Bartender of the Year at the Abercrombie Hotel last September – to come in future editions, when we’ll hear about how things went when presenting to Malt Master Brian Kinsman.
This article is our cover story for the June edition of Australian Bartender Magazine which is hitting bars now!