Beginning in May and running through to the end of July 2023, ‘A Cut Above’ is a self-guided cocktail-tasting experience highlighting Three Cuts Gin and four of Sydney’s most-loved cocktail bars.
Beginning in May and running through to the end of July 2023, A Cut Above invites gin lovers to discover the Three Cuts Gin brand through the creations of some of Australia’s most talented cocktail mixologists. Take in four of Sydney’s hottest bars in one night, or enjoy each bar's offerings through the cooler months.
Named for the three cuts of roses used in its distilling process, Three Cuts Gin is a multi-award-winning Tasmanian gin founded by former New York finance executive Justin Turner.
In Launceston, Turner Stillhouse fuses Tasmanian craft spirits with American influence to create super-premium, small-batch spirits.
As the distillery's flagship product, Three Cuts Gin has won several international and national awards, including Best International Contemporary Gin/Double Gold at the 2021 American Distilling Institute Judging of Craft Spirits and Best Australian Gin at the 2021 Australian Gin Awards.
After several years of a solid local following, Turner says it's been encouraging to see the Tasmanian product enjoyed in venues and bars around Australia.
“As a distiller, there is nothing more rewarding than seeing some of the country’s best bartenders work with your product,” he says.
Opera Bar at Circular Quay, The Fox Hole in Sydney’s CBD, The Barrie in Chippendale, and Green Moustache Rooftop Garden Bar will present bespoke cocktails to showcase Three Cuts Gin.
OPERA BAR: Third Time Lucky
Created by Mathieu Bedard
Three Cuts Distillers Release Gin, house quandong liqueur, cayenne, citrus, agave, plum bitters
THE BARRIE: Three Cuts Pinot Sour
Created by Brett Strauss
Three Cuts Pinot Barrel Rested Gin, red grapes, lemon and egg white
THE FOX HOLE: Raspberry Rose Fizz
Created by James Harvey-Fiander
Three Cuts Distiller’s Release Gin, Chambord, rose water, lemon, soda and dried roses
GREEN MOUSTACHE: Tasmanian Devil
Created by Jake Johnson
Three Cuts Founder’s Release Gin, Massenez Crème de Violettes, peppercorn syrup, lemon and egg white
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