Gin-u-Wine 2026: A Wine Gin Built for the Cold
Some drinks are made for summer. This isn't one of them. Gin-u-Wine is our winter wine gin, genuinely warming, a little boozy, and made for the second pour.
It started with Jimmy. Years ago, one of our own blended a staff release of wine and gin that was so good we never shut up about it — and so gone we could never make it again, because that wine vanished. The memory wouldn't leave us alone.
So this winter we chased it back down. We distilled a gin just for it — juniper, clove, star anise, orange, cinnamon, cardamom and vanilla — then softened it with a wild-fermented Nero d'Avola from our neighbours at Witches Falls, up on Tamborine Mountain. It drinks like your favourite mulled winter night: stewed berry pie and sweet baking spice on the nose, a burst of stewed sweet berries and warming spice on the palate. Deep, bittersweet and spirit-forward — poured over ice with no mixer, it's practically a Negroni. Here's how we're drinking it this winter. Warmest first.
280 bottles, $95 each. One-off — when they're gone, that's it. Like Jimmy's original.
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Warm: The Mulled Gin-u-Wine
The one the whole thing was named for. Warm it gently, pour it into your hands-around-the-mug of choice, and let winter do the rest.
You'll need- 60ml Gin-u-Wine
- 90ml cloudy apple juice (or a splash more red wine)
- 1 orange wheel
- 1 cinnamon stick
- 1 star anise + 2 cloves
- 1 tsp honey, optional, to taste
- Add everything to a small pot and warm gently over low heat — never let it boil, or you'll cook off the good stuff.
- Pour into a heatproof glass or copper mug.
- Garnish with the orange wheel and cinnamon stick.
Feeding a crowd? Scale it up: 400ml Gin-u-Wine, 600ml cloudy apple (or red wine), 2 sliced oranges, 4 cinnamon sticks, 4 star anise, 8 cloves, 2 cardamom pods and honey to taste. Warm on low for 20–30 minutes and ladle into mugs.
Sip: The Perfect Pour
The lazy way, and the best way. Two ingredients, thirty seconds, you by the fire.
You'll need- 30ml Gin-u-Wine
- One large ice cube
- Garnish: a cinnamon-sugar candied orange slice
Method: Pour Gin-u-Wine over one big ice cube and garnish with the candied orange slice. That's it. That's the pour.
Fair warning: this one's boozy. Straight over ice with no mixer, it drinks like a Negroni — deep, bittersweet and spirit-forward. Keep it to 30ml and let the big cube do its thing.
Shake: The Hero Cocktail
Our signature serve — a proper winter sour. Silky, tart and spiced, poured long into a wine glass.
You'll need- 60ml Gin-u-Wine
- 30ml lemon juice
- 20ml egg white
- 30ml blackberry, citrus & clove syrup (recipe below)
- Soda, to top
- Rosemary + blackberries, to garnish
- Add the gin, lemon, egg white and syrup to a shaker.
- Dry shake (no ice) to build the foam, then wet shake (with ice) to chill.
- Dump into a wine glass and top with soda.
- Garnish with rosemary and blackberries.
At home: no egg white? Swap in 15ml aquafaba (chickpea brine) for the same silky foam.
Share: The Crimson Cup
Winter, but make it a party. A jug for the table — serves about two to three.
You'll need- 180ml Gin-u-Wine
- 80ml lemon juice
- 40ml grapefruit juice
- 80ml orange juice
- 80ml blackberry, citrus & clove syrup (recipe below)
- Orange, lemon and grapefruit wheels, to garnish
- Build all the liquids in a jug over plenty of ice.
- Stir well, then load with citrus wheels.
- Pour for the table and let winter do the rest.
Make Ahead: The Syrup & the Candied Orange
The two house-made pieces behind the serves. Make a batch of each and the cocktails come together in seconds.
Blackberry, citrus & clove syrup (the secret behind the Hero Cocktail and the Crimson Cup — keeps 4 weeks refrigerated)- 125g blackberries
- 125g white sugar
- 10 cloves
- The peel of 1 orange
- Peel one full orange.
- Add the blackberries, sugar, cloves and orange peel to a container.
- Muddle the blackberries into the sugar.
- Leave in a room-temperature spot for 48 hours.
- Strain through cheesecloth or a coffee filter — make sure no berry bits, peel or cloves sneak through.
- Bottle into an airtight jar. Keep refrigerated and use within 4 weeks.
- 1 orange, thinly sliced into wheels
- 1 cup (220g) white sugar
- 1 cup (250ml) water
- 1 tsp ground cinnamon
- Warm the sugar, water and cinnamon in a wide pan until the sugar dissolves.
- Lay the orange wheels in a single layer and simmer gently for 20–30 minutes, turning once, until translucent.
- Lift onto a rack, dust with a little extra cinnamon sugar and leave to dry. Keeps in an airtight container for up to 2 weeks.
Note: the syrup and garnish contain no alcohol. The Hero Cocktail contains egg white (or aquafaba) — please flag for allergies.
Gin-u-Wine is a one-off limited release — 280 bottles, $95, while they last. Some drinks are made for summer. This isn't one of them.
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