Barber’s Cut

Created by Mikey Enright, the Barber Shop, Sydney, Australia

“We have more than 500 gins on offer in our bar, so we are definitely big fans of the spirit,” says Mikey Enright, the owner of Sydney’s Barber Shop. “Gin is such a versatile spirit, as well as being steeped in a long history. This cocktail was created to enhance some native botanicals found in the Four Pillars gin, such as lemon myrtle and Tasmanian pepperberry. Yuzu juice and pink peppercorns complement the anise, citrus, and juniper flavors also prominent in the gin.”

Ingredients:

1 ½ oz. Four Pillars Rare Dry Gin

½ oz. Yellow Chartreuse

1 ½ oz. freshly pressed pineapple (if pineapple is out of season, add ¼ oz. simple syrup to taste)

½ oz. yuzu juice

4 dashes coriander tincture

Crushed pink peppercorn

Directions:

Combine all ingredients in a shaker and dry shake. Add ice and shake again. Strain into a frozen coupe glass. Garnish with a fresh coriander sprig and pink peppercorn.

Saint-Louis Excellence Champagne saucer.

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Barber's Cut cocktail

Photo: Courtesy Claire Benoit / Styling by Jamie Kim