Charred Pineapple Gin Margarita

Raise a glass to the perfect blend of smoky and sweet with this charred pineapple gin margarita. Cheers to good company and great cocktails!

- 60ml Mallee Spirit Myrtle Gin

- 30ml lime juice

- 30ml Cointreau

- 15ml brown sugar syrup (recipe below)

- CAPI Charred Pineapple Daiquiri Mixer

- Spicy salt rim (D.I.Y this too!)

Pour gin, lime juice, cointreau and sugar syrup into a cocktail shaker with ice. Shake until the shaker tin is frosty. Rim a tumbler glass with fresh lime or pineapple and spiced salt. Pour cocktail into the glass over fresh ice, and top with CAPI Charred Pineapple Daiquiri Mixer to taste. Garnish with fresh or chargrilled pineapple, and enjoy!


This Brown Sugar Syrup is the perfect addition to specialty coffees and cocktails!

- 1/2 cup dark brown sugar
- 1/2 cup water
- 1/2 tsp vanilla extract

Add sugar and water to a small saucepan, heat until dissolved and it starts to simmer, stirring occasionally. Remove from heat and stir in vanilla extract. Let cool to room temperature. Store in an airtight container in the fridge for up to a month.


Spice up your margarita rim with all manner of flavourings! Also try with jalapeno or smoked peppers.

- 1/2 cup Flaked or coarse sea salt
- 2 Tbs Habanero chilli (or other dehydrated chilli of choice)

Add ingredients to a small food processor, spice grinder or mortar & pestle. Pulse (or grind) to combine until a uniform blend. Store in an airtight container.

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This gin is a nod to you, our members. We’ve tasted hundreds of delicious Australian gins over the years and every year our tasting panel has the (really terrible) job of choosing their 12 favourite gins to share with you. It’s tough competition and they’re a very picky bunch!

Twelve months ago, we floated the idea of making something exclusively for our members; something one off and never to be repeated. It needed to be something for the collectors to add to their gin shelves and moreover, we had to make a product we were proud to share, and one delicious enough to get past our tasting panel!