From bloody G&Ts to deadly cocktails, there’s so much you can do with the cult-favourite spirit.

We’ve said it before and we’ll say it again, there are two types of people in this world: those who love Four Pillars Bloody Shiraz Gin and those who haven’t tried it yet.

First released in 2015 by Australian gin kings Four Pillars, the shiraz-infused specialty started as a happy accident. After coming across an unused parcel of Yarra Valley shiraz, the distilling crew – how do we put this politely – “borrowed” the grapes to see if an infusion would taste any good. Fast-forward a few years and the Bloody Shiraz Gin is now a certified cult-favourite with devotees who eagerly await each annual release.

An incredible feat of alchemy, Bloody Shiraz is created by infusing cool-climate Yarra Valley shiraz grapes with Four Pillars Rare Dry Gin for eight weeks before pressing the whole mix. You end up with the best of both worlds – classically botanical gin with hints of citrus and spice plus an added sweetness from the ripeness of the shiraz.

In case you haven’t already clued on, we’re big fans and have spent more than our fair share toasting a glass of Bloody Shiraz Gin. Putting our well-seasoned expertise to good use, below we’ve rounded up some of our favourite ways to use it.

Four Pillars Bloody Shiraz Gin in a rocks glass

1. Keep it simple with mixers

Don’t overthink it. A gin and tonic is a classic for a reason and you can’t mess with perfection. In our opinion the best ratio for a G&T is one part Bloody Shiraz Gin mixed with two parts of your favourite tonic (we like Fever Tree Mediterranean Tonic for it’s slightly herby flavours). Or for a more citrusy twist you could try a Bloody & Lemon, which is one part gin and two parts bitter lemon or lemon tonic, served over ice with a slice of grapefruit.

2. Put a blood-stained spin on the classics

Since gin is a staple of classic cocktail recipes, using Bloody Shiraz Gin in place of the standard version makes for an intriguing twist. For example, use Bloody Shiraz Gin in a Tom Collins to give it murderous twist (more like, Who Shot Tom Collins). Try making a bloody version of your favourite gin cocktail by making the switch – just don’t forget to come up with a deadly name to go along with it.

The Who Shot Tom Collins cocktail, with a Bloody Shiraz Gin float

A Bloody Shiraz Gin Spritz, garnished with rosemary

3. Spritz it up

One of our favourite pink party starters is a Bloody Spritz, which is – you guessed it – a Bloody Shiraz Gin version of the classic Aperol Spritz. Instead of using an aperitif, just add one part Bloody Shiraz Gin and then carry on with your sparkling wine, soda water and fresh citrus garnish. Bonus points if you have some rosemary laying around – dropping a sprig into each glass will create an extra aromatic moment.

4. Make it decadent with a dessert cocktail

So far we’ve shared the best ways to bring out the citrusy botanicals of the Bloody Shiraz Gin. But what if we flip it and reverse it, focusing on the jammy sweetness of the shiraz instead? It’s just crazy enough that it might work. Actually, it definitely works and the proof is the Type C Negative cocktail – a coffee, coconut, and chocolate dessert concoction. We know, we know, it sounds kinda crazy, but take one sip and we promise you’ll be onboard.

Four Pillars Bloody Shiraz Gin with other ingredients for a killer cocktail

Four Pillars Bloody Shiraz Gin in a glass with ice

5. Make it neat and tidy

Not a lot of people think of gin as a spirit that can be served neat, but aficionados know it’s the most straightforward way to appreciate the intricate botanicals. The subtle sweetness of Bloody Shiraz Gin makes it a delightful sipper that’s perfect for your next nightcap. Just serve it over a large rock of ice with a slice of fresh lime and you’re set.