Australia's No. 1 Luxury Gin — The Gin That Broke All the Rules

Ink Gin is unlike anything else in the world of gin. Born in Australia and built on a foundation of premium botanicals, it is the country's most celebrated luxury gin — and its most visually extraordinary. The secret lies in the butterfly pea flower: a natural botanical that gives Ink Gin its deep, mesmerising indigo colour and then performs one of the most spectacular tricks in mixology — transforming from indigo to blush pink the moment tonic or citrus is added. No artificial colours, no stabilisers. Just nature doing something genuinely magical. At HK$488 for a full litre, this is the gin that starts conversations, steals the show, and then delivers on every sip.

Tasting Notes

The nose opens with a bold, zesty burst of lemon myrtle and sweet orange — bright, aromatic, and unmistakably Australian. On the palate, the citrus character leads with confidence, supported by a warm, subtle heat from Tasmanian pepper berry that builds gently through the mid-palate. The soft pea flower botanical adds a delicate floral note that rounds out the finish beautifully. The mouthfeel is smooth and well-structured, with a finish that is warm, lingering, and gently spiced. This is a gin that rewards attention — and rewards it generously.

Signature Cocktails

Ink Colour-Change G&T

• 50ml Ink Dry Gin
• 150ml premium tonic water
• Ice
• Garnish: slice of pink grapefruit, edible flowers (optional)

Method: Fill a large balloon glass with ice. Pour in the Ink Dry Gin — pause to admire the deep indigo. Slowly pour the tonic water over the back of a spoon to preserve the colour layering as long as possible, then watch as the gin transforms from indigo to a stunning blush pink before your eyes. Garnish with a slice of pink grapefruit and edible flowers if desired. This is not just a G&T — it is a moment. Serve it to guests and watch the room stop.

Ink Lemon Myrtle Sour

• 50ml Ink Dry Gin
• 25ml fresh lemon juice
• 15ml simple syrup
• 1 egg white (optional)
• Ice
• Garnish: dehydrated lemon wheel, edible flower

Method: If using egg white, dry shake all ingredients first (no ice) for 10 seconds to emulsify. Add ice and shake hard for 12 seconds. Double-strain into a chilled coupe glass — the lemon juice will trigger the colour change, turning the cocktail a beautiful blush pink. Garnish with a dehydrated lemon wheel and an edible flower. The lemon amplifies the gin's natural lemon myrtle character while the Tasmanian pepper berry adds a warm, lingering spice to the finish.

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