Greenall’s Original London Dry Gin

Since 1761, Greenall’s Original London Dry Gin has been crafted in England’s oldest distillery using the same secret recipe created by Thomas Dakin. Now the brand is available for the first time in Australia.

Greenall’s Original London Dry Gin
Greenall’s Original London Dry Gin

Taking its name from the Greenall family who bought the Cheshire distillery in the 1800s, the gin continues to be distilled in Warrington by G&J Distillers (formerly G&J Greenall) and is now owned by Quintessential Brands.

Master Distiller, Joanne Moore uses eight botanicals to create Greenall’s Original London Dry Gin: juniper berries, lemon peel, coriander, angelica, orris, cassia bark, liquorice and bitter almonds.

Juniper, citrus and coriander are evident on the nose as well as the palate with hints of  spice and black pepper. The finish is medium and dry.

The gin is bottled at 37.5% ABV and it’s not as punchy as one would expect. Use it in a classic Gin and Tonic, with finger lime caviar. It won’t hit the spot with Martini aficionados but can be used in cocktails including a negroni.

Greenall’s Original London Dry Gin launched at The Powder Keg in Sydney where a selection of cocktails is available for a limited time, such as the English Mar-tea-ni.

English Mar-tea-ni

35 mls Greenall’s Gin
20 mls English Breakfast Tea Reduction
15 mls lemon juice
5 mls sugar syrup

To make the English Breakfast Tea Reduction, combine 12 tea bags in 250 mls sugar syrup and 250 mls water. Bring to boil then simmer for 20 mins. Cool and let sit for 10 mins, and then slow simmer on low heat for around 30 mins until reduced by 50%. Fine strain, chill and store.

To make the cocktail, shake and strain the ingredients into a wine glass with a lemon sugar rim over ice. Garnish with a lemon squeeze and tea bag.

Greenall’s Gin is available at Dan Murphy’s for $35.99 RRP.


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.