London gin label Sipsmith, while founded only 20 years ago, set out to create London Gin the old-fashioned way. Sipsmith gin is distilled in small batches in copper stills and utilises the middle cut “one shot” method, meaning that their gin comes out of the still according to their exact preferences.

Founders Sam Galsworthy and gin historian Jared Brown will be in Sydney to launch a series of Martini events at reputable Sydney bar, The Barbershop. The event series commences with a ‘personalised Martini’ session from 4-6pm on Friday 12 April.

Sipsmith and The Barber Shop will also be hosting a three-Martini lunch on Saturday April 13, showcasing their traditional gin with the modern trend of pairing food with specific cocktails. The aim is to have guests leaving inspired with ideas for perfect pairings to try at home.

Guests can expect a gin-infused three- course a la carte menu from Barber Shop head chef, Dave Penistone. The menu includes Gin cured kingfish with pickled ginger, macadamia nuts and baby herbs, paired with a Sipsmith Millionaire Martini; Roasted Venison fillet served with juniper jus, confit shallots and bacon crumb paired with the Classic London Dry Martini; and White Chocolate Tart with burnt fig and candied lemon paired with a bespoke Barber Shop Sipsmith Martini. Tickets to the lunch are available here (http://thisisthebarbershop.com/special-events)