King Island Distillery Cocktail Challenge: Gold Winner Showcase

The 2024 King Island Distillery Bass Strait Cocktail Challenge crowned Damien Kos-Beckwith as its Gold Winner for his cocktail creation, ‘Where the City Meets the Sea,’ showcasing our Coastal Gin.

Discover the story behind this award-winning cocktail and learn how to recreate it for yourself below.

About Damien

Damien Kos-Beckwith's hospitality journey began at just 11 years of age, assisting his mother’s catering business, which sparked his passion for creating memorable experiences. As the Operations Manager at 18th Amendment Bar, Damien oversees multiple venues and continues to push boundaries with innovative techniques, driven by a deep dedication to his craft.

Inspiration

The first time Damien encountered King Island Coastal Gin; he was instantly transported back to his local beach in Victoria. The gin’s unique notes of kelp, citrus, and sea salt evoked memories of summer afternoons and inspired Damien to create a cocktail representative of the spirit's coastal character.

Grapefruit juice - a summer staple, felt like a natural fit, but he wanted something deeper and more complex to do the gin justice. So, he fermented grapefruit with a touch of salt for two weeks, allowing it to develop a rich, layered flavour.

The result was a perfectly balanced, clarified grapefruit base that brought out the King Island Coastal Gin saline and citrus qualities. To add depth, Damien infused a tincture of nori and rosemary, complementing the bull kelp and native herbs in the gin with a hint of umami.

For the finishing touch, Damien created a visual tribute to the King Island coastline, crafting a coconut air that floats atop the cocktail, reminiscent of sunscreen and summer. Finally, a sprinkle of edible sand on the glass captures the magic of where waves meet the land.

With each sip of 'Where the City Meets the Sea,' Damien invites you to experience the coastal allure of King Island, not only through its flavours but with each thoughtfully crafted element.

Recipe

Ingredients

• 60ml King Island Distillery Bass Strait Coastal Gin
• 15ml Lacto-Fermented Grapefruit Cordial
• 2 Barspoons Nori and Rosemary Tincture
• Served with Coconut Air and Edible Sand

Method

1. Add all ingredients to a mixing glass and stir for approximately 12-15 seconds.
2. Strain over large block of ice.
3. Serve.

If available garnish with edible sand (blended ice cream cones) and Coconut Air (coconut water and 0.5% Soy Lecithin blended and then aerated with a air pump)

Lacto-Fermented Grapefruit Cordial. Here’s a simplified version of the recipe:

Ingredients:

• Fresh grapefruits
• Salt (2% of grapefruit weight)
• Sugar (equal to final juice weight)

Instructions:

1. Prepare the Grapefruits:
• Wash the grapefruits thoroughly.
• Slice them into quarters and weigh them.
• Calculate 2% of the total grapefruit weight, then add that amount in salt. (For example, if your grapefruits weigh 500g, use 10g of salt.)
2. Ferment:
• Mix the grapefruit pieces and salt well.
• Place the mixture in a vacuum-sealed bag or an airtight container, and seal it.
• Let it ferment for 2 weeks in a cool, dark place.
3. Extract the Juice:
• After 2 weeks, remove the skins from the grapefruit pieces.
• Blend the flesh until smooth.
• Strain the blended mixture through a sieve to separate the juice.

4. Make the Syrup:
• Measure the strained juice by weight.
• Add an equal amount of sugar (in grams) to a pot with the juice.
• Bring the mixture to a boil, then turn off the heat and cover the pot.
• Let it cool completely.

Your grapefruit fermented syrup is now ready to use!

Nori and Rosemary Tincture

Ingredients:

• 100 ml King Island Coastal Gin
• 1 sheet of nori (sushi seaweed)
• 1 sprig of rosemary

Instructions:

1. Combine ingredients:
• Add the gin, nori sheet, and rosemary sprig to a container.
2. Infuse:
• Stir the mixture well and let it sit for 10 minutes.
3. Strain:
• After 10 minutes, strain the infused gin to remove the nori and rosemary.

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