The latest limited edition release from Four Pillars, El Cuatro Gin, aims to bring a new dimension to Margarita cocktails.

Inspired by the colour, energy and bold flavours of Mexico, the gin combines fragrant habanero chillis, agave nectar, aromatic oregano, zesty finger limes and bitter orange peel. It is suited to everything from classic G&Ts, to spicy Margaritas and Cantaritos –  the treasured ‘south of the border’ highball that’s about to takeover from the Paloma. 

Four Pillars Head of Distilling Sarah Prowse said: “Creating El Cuatro Gin was a real team effort. We played around with bold combinations of key flavours until we found a gin that worked as well in a G&T as a spicy gin marg. 

“Whole, dried habaneros go into the pot of the still and bring a beautiful fragrance to the gin. Mexican oregano, which looks, tastes and smells a bit different to the oregano you get in the supermarket, joins the habaneros alongside the gin’s other dry botanicals. Finger limes and grapefruit are added to the botanical basket to bring that citrus note that comes through in all our gins, and the final piece of the puzzle, agave nectar, comes in post distillation to bring that hint of sweetness.

“We’re also super grateful to the team at Sydney’s El Primo Sanchez for helping us get the name right – leaning into our name, with El Cuatro translating to a simple and easy ‘four’, and adding that authentic Spanish touch that feels true to the spirit of this gin.

“El Cuatro will also feature on the menu at El Primo Sanchez, a bar known for big flavours, excellent Margaritas and a good time. It really is the perfect place to debut a gin made for lime, salt and long nights. And for those fans in Victoria, our Distillery bar team has created an epic menu for this so you won’t miss out on the good times.”

Four Pillars Creative Director of Gin Drinks Nick Tesar says it’s time for gin to take centre stage when it comes to the Margarita.

He suggests keeping it classic with a fresh and citrusy version: Add 45ml of El Cuatro Gin, 30ml lime juice, 15ml orange liqueur and a 15ml splash of sugar syrup into a cocktail shaker and shake it well with ice. Best served in a coupe with a half-salt rim.

Make it spicy and fruity by combining 45ml of gin, 30ml pineapple juice, 20ml lime juice, 10ml agave syrup and 4 dashes of green hot sauce in a cocktail shaker with ice. Strain into a rocks glass with a half-salt rim and pineapple wedge to garnish.

And to create a Cantarito, in a highball glass with a half-Tajin rim, add 45ml El Cuatro, 15ml orange juice, 15ml grapefruit, 15ml lime juice, 5ml sugar syrup, 1 pinch of salt and topped off with 60ml soda water. Top with ice and garnish with a grapefruit wedge.

El Primo Sanchez in Sydney has put together a cocktail to mark the moment, while the Four Pillars Distillery in Victoria’s Yarra Valley has a select range of speciality serves to enjoy for a limited time.

Four Pillars El Cuatro Gin ($82) will be available to the Four Pillars email database from 19 February and to the public from 24 February online at www.fourpillarsgin.com and the Gin Shop at the Four Pillars Healesville Distillery.