Instagram story viewer> @fourpillarslab> Posts

Four Pillars Lab Sydney

@fourpillarslab

7.6K

followers

454

following

@fourpillarsgin's home for creative gin drinks and gin-fuelled fun.

POSTS STORIES REELS

LAST LAB HURRAH! After five incredible years on Crown Street, Eileen's Bar will pour its very last drinks this Friday 19 September. One more round of Tanlines, one final G&T before we hand over the keys to our friends at @elprimosanchezsydney. Come raise a glass and celebrate the good times and the crew who made it what it was.

#FourPillarsLab #FourPillarsGin #lasthurrah by @fourpillarslab

If there’s one thing Olga’s known for, it’s making one heck of a gin drink. And the Red Admiral is no exception. Part Spicy Marg, part Gimlet, this cocktail is inspired by her obsession with Lao Gan Ma (a type of Chinese chili crisp she heaps over everything). For that extra kick, she’s infused Lao Gan Ma with #NavyStrengthGin and paired it with fresh calamansi lime sugar syrup, and a punchy calamansi essence. Think big, bold, spicy and savoury. If that’s up your alley, you’re gonna love this.

#FourPillarsGin #FourPillarsLab by @fourpillarslab

One of the best things about winter? Our Solstice Toddy. Roasted chestnuts soaked in #AustralianChristmasGin with winter spices and a hint of maple syrup, all filtered and poured over coconut and oat milk. Think warm, spicy and rich, a delicious gin-spiked latte. Come and wrap your hands around it.

#FourPillarsGin #FourPillarsLab #winterwarmer by @fourpillarslab

The secret ingredient to these devilled eggs? Cultured Japanese quail, a revolutionary kind of meat made by the team at @forgedbyvow. We're lucky enough to be one of the first in Australia to experiment with it. And this Friday 11 July, we're giving you the chance to try it at a special Co-Lab edition of Lab Rats. For $100, you'll get three drinks and three snacks, starting with a devilled tea egg topped with smoked cultured quail and #BloodyShirazGin caviar and an #OliveLeafGin Martini made with smoked quail distillate. There's more where that came from! Tickets via link in bio.

#FourPillarsGin #FourPillarsLab #cultured by @fourpillarslab

The second release in our Whisk(e)y Barrel series has landed, and it's pretty spesh. Aged for nine years and finished for another two in ex-bourbon barrels from Kentucky icons @fourrosesbourbon, you're looking at a rich, complex, cask-strength gin layered with caramel, vanilla, toasted oak and warm spice. Only 2,000 bottles exist and we’ve got a handful on the Gin Shop shelves. Sip it neat, pour it over ice, or swing by Eileen’s for a seriously bougie Whiskey Barrel Manhattan. Head to @fourpillarsgin for all the details, and move quickly. This is one for the collectors.

#FourPillarsGin #FourPillarsLab #barrelchat by @fourpillarslab

This is Democracy Manifest. A succulent Chinese meal in the form of a Gibson. Originally imagined for our Autumn 2022 menu, the cult classic has (rightfully!) wrangled its way back onto the Eileen’s Greatest Sips menu. With duck fat-washed #OliveLeafGin, whole orange, five spice and a cocktail onion, it's dirty, spicy, and as iconic as the man himself. Drink one on World Martini Day this Saturday or before Eileen's Greatest Sips wraps up this weekend. Book at the link in bio.

#FourPillarsGin #FourPillarsLab #democracymanifest by @fourpillarslab

Our Greatest Sips menu is here! To celebrate five years of the Lab, we’ve dipped into the archives and brought back some of the most-loved drinks from Eileen's Bar. Like Rusty’s Kicked to the Curd from Winter 2023, a tart, zesty twist on a Bee’s Knees. And Jimmy’s Pasilla Later, a smoky, ginny spin on a spicy marg from Summer 2023. Both are back on the menu from now until Saturday 21 June. Come and get 'em while you can!

#FourPillarsGin #FourPillarsLab #itsmybirthday by @fourpillarslab

Meet Another Man’s Treasure, a Lab team fave hiding in the Bandwagon & Alcohol-Free section of the menu. It blends Lab-made chinotto, a native twist on Chinese five spice, and caramelised leftover citrus scraps. And like all of our non-alc cocktails, you can spike it with any gin you like... just ask the team! At the moment, we're into adding #SpicedNegroniGin to amp up the spice and chinotto. Big winter fizz energy.

#FourPillarsGin #FourPillarsLab #winterfizz by @fourpillarslab

See ya later, autumn. The days are getting shorter – but the nights are getting longer, cosier, and perfect for sipping inside. The team has been bunkering down and prepping a lush new winter menu (stay tuned) but, for a little while longer, you still have time to catch our autumnal offerings – like Lucy’s banging Moulin Rose. This #FreshYuzuGin riff on a French Martini has been sooooooo popular, especially with those who love a sweet sip. Still on the menu for a few short weeks. See you soon?

#FourPillarsGin #FourPillarsLab #martini by @fourpillarslab

GIVEAWAY TIME! The Lab is turning five and we're reviving Eileen's Bar's most beloved drinks from years gone by on the Greatest Sips menu. Remember Picante Elefante? Democracy Manifest? Eileen's Fog Cutter! Too many classics.

To celebrate our birthday, we want to shout one of you lovely people a $150 bar tab to enjoy while the menu is live (Wednesday 11 - Saturday 21 June). To be in the running:

- Make sure you're following @fourpillarslab
- Comment your all-time favourite drink from Eileen's Bar (if you can't remember the name, a description will do) and tag the mate (18+) you’ll share the tab with

T&Cs at the link in bio. Entries close 10am Wednesday 4 June. Open to NSW residents 18+ only.

#FourPillarsGin #FourPillarsLab #sofreshgreatesthits by @fourpillarslab

We’re crushing it at the Lab. Glass waste, that is! Over the last five years we’ve crushed and recycled a total 3,960 kilograms in glass, reducing our carbon emissions by two and a half tonnes. That’s the equivalent of keeping a small car off the road for six months!

In the drinks biz, glass is a huge contributor to waste and we're determined to find ways to tread a little lighter on our planet. We reuse gin bottles to batch drinks, bottle cocktails and pour table water. Then whatever we’re left with goes straight into the glass crusher, which makes it easier to transport as it gets taken to a glass recycling depot.

It’s just one of the things we’re doing to help close the loop. If you wanna know more, ask our team about how we’re minimising waste when making drinks. You’d be surprised how tasty leftovers can be…

#FourPillarsGin #FourPillarsLab #crushingit by @fourpillarslab

Pretty bloody Australian to grow up drinking spiders. Did you know we keep a Seasonal Spider on the menu at all times? We make ours with #RareDryGin that has been washed in @gelatomessina (bit fancier than the old milk bar...) and during autumn it's combined with fresh rhubarb, lemon and vanilla soda to create this tangy and sweet beauty. Also, who doesn't love a pink drink?!

#FourPillarsLab #FourPillarsGin by @fourpillarslab