From Petrina’s Garden to Your Glass
Petrina Burrill is the grower and florist behind Petrina Blooms, a sustainable micro flower farm tucked into a suburban garden in Ivanhoe. She grows the slow way, with the seasons, and every bouquet starts in her own soil.
For this gin, Petrina and Melbourne Gin Company founder Andrew Marks walked her garden together, hand-selecting camellia, garden rose, jasmine, Japanese flowering quince, and poppy, each chosen for the unique character it could bring to the gin. Freshly harvested, the botanicals made their way to MGC’s Gembrook Hill distillery in the Yarra Valley that very same day, delivered by Petrina herself. A rare opportunity to capture the fragrance, freshness and fleeting beauty of a garden in full bloom Melbourne Dry Gin.
Layered, expressive and full of life, the result is a floral gin as joyful and generous as the garden that inspired it. A little piece of Petrina’s garden, captured in a bottle.
Pour it simply over ice with tonic and a flower picked from your own garden, or try The Petrina Blooms Signature Drink. Both serves are below.
Limited Edition. Once it’s gone, it’s gone.
700ml | 42% ABV
Tasting notes
Soft rose and fragrant jasmine meet delicate camellia and the bright, fresh fruitiness of flowering quince.
Botanical information
Jasmine – the fragrance; the moment a garden’s scent reaches you before you’ve found the flower.
Garden rose – softness and perfume, without sweetness.
Camellia – a quieter, more delicate floral note that keeps the gin from tipping into perfume.
Japanese flowering quince – the surprise; bright, tart fruit that brings freshness and contrast.
Poppy flower and poppy seed – the grounding note. The petals add a soft floral lift, while the seed brings an earthy, savoury depth that anchors all the other botanicals.
Serving Suggestion
The Petrina Bloom Signature Cocktail
Ingredients:
45ml MGC x Petrina Blooms Gin
20ml Fresh lemon juice
30ml chilled Jasmine & Green tea*
10ml Leatherwood Honey & Ginger Syrup**
3 dashes Rose Water
Method:
Build all ingredients over ice in a tall glass. Stir, then garnish with a lemon wheel and a fresh Marigold flower.
*Chilled Jasmine & Green Tea
4 teabags per 250ml
Steep teabags in freshly boiled water for 4 minutes, squeeze and remove.
Allow tea to cool, then keep in fridge for up to a week.
** Leatherwood Honey & Ginger Syrup
Dissolve 150g of Leatherwood Honey in 250ml of water on the stovetop. Add 40g fresh grated ginger and bring to a simmer. Leave to cool, then strain out the ginger pieces, reserving the infused honey syrup.
