The new combines the buttery flavours of Lune croissants with a botanical-heavy gin. What’s not to love?
Well, it’s finally happened – two of our greatest loves have come together and we couldn’t be more excited. Gin and croissants – Four Pillars and Lune Croissanterie – have gotten the crossover treatment you never knew you needed with the limited-edition Croissant Gin collab. The new release blends the rich, buttery pastry of our dreams with a spice-laden, silky gin and, frankly, we’re all about it.
Beyond the promise of croissants morning and night (the dream is real, guys), it’s the players behind this one that makes it all so appealing. Here’s everything we know.
If you weren’t already aware, Lune pastries are the real deal. Founded in Melbourne’s Elwood in 2012 by Kate Reid, the cult croissanterie (they’re as famous for their croissants as they are their queues) has since spread to all corners of the city and beyond on the back of serving up the flakiest, butteriest croissants in the game. The secret, apparently, is the hefty dose of clarified butter in each croissant – that’s 43% compared to your typical 25% to 30%.
Then we have Four Pillars, who, from their massive, sustainably-minded Healesville distillery, consistently brings us some of the most modern, inventive and downright delicious gin around. We’re talking everything from the orange-heavy Rare Dry to the Martini-friendly Olive Leaf gin and the seasonal staple Bloody Shiraz.
With a mutual love for big flavours and local ingredients, and after plenty of back-and-forth experimentation in the distillery, Kate and Four Pillars head distiller Sarah Prowse have managed to cross pollinate a collaborative recipe that somehow works in the best of both worlds. The result is the Four Pillars x Lune Croissant Gin, which includes Lune’s buttery croissant flavours, giving that silky caramel quality (they literally distilled butter – no faking here) dialled up with spices and botanicals including vanilla pods, macadamia nuts, roasted wattleseed and almond, nutmeg and lemon myrtle – plus a little zesty orange to round it all out.
Despite being a pastry-based spirit, the gin isn’t especially sweet (nothing more than a balanced hint), making it versatile and approachable for all your classic servings, while lending itself to plenty of new cocktails. Of course, you’d be right to enjoy it neat or over ice (a great way to explore the subtle flavours peppered through the gin), but mixing is going to be a lot of fun with this guy.
For a classic gin and tonic, nothing much changes – just add your favourite tonic, Croissant Gin and ice to a glass, and top with a slice of orange for a rich and textural G+T. Other serves on our radar are the Almond Latte, which blends Croissant Gin with almond syrup, coffee and milk for a nutty take on the classic latte; a rich upgrade to the Espresso Martini that subs Croissant Gin for vodka; and the Post Sunday Que – a mix of Croissant Gin, almond syrup, amaretto, lemon juice and egg white that gives extra complexity to an Amaretto Sour-style flavour profile.
