CLINK

SAVE WATER, DRINK GIN

HIGHRISE HIGHBALL

We’re loving the Hamptonsmeets-Miami inspired cocktails from Pink Lady, like the “You make my heart go boba boba” with vodka, lychee, coconut, and added lime and yuzu – just reach for a highball, fill it with ice, and top with soda! Make a beeline to the penthouse, ascend to the top of the Muse Hotel, capture sunset views, and recharge and refresh with this highrise highball. pinkladyrooftop.co.nz

HOT TODDY

Grab a blanket and snuggle up! The Hot Toddy Gin is a winter warmer from the team at Blush. They’ve tweaked their charming rhubarb gin and added fresh apple, currants, warming cinnamon, cardamom, and clove. Think spiced winter crumble, and you’re on the right track. This is a cloudy gin, meaning the spice sediment settles, so shake it before you make it. This is a limited edition, so get in quick before they sell out! blushginstore.co.nz

THE PROOF

Napier’s National Distillery Company is one to watch. Take, for example, its copper-distilled gin, The Proof. A brand new, limited edition addition to an already superb gin range, The Proof has already been crowned Best New Zealand Gin, taking home the gold in last year’s Juniper awards. Notes of kawakawa and karamū provide much needed golden warmth, and the berry profile adds a delicate sweet touch to this tipple. nationaldistillery.nz

BUTTERY AND BOOZY

Vegan rum, you say?! This hot buttered rum is all that, and then some. Made using spiced rum from Concept, a local vegan spirits company, and cultured cashew butter from Savour. Served within a sugar and cinnamon rimmed glass, with hot water on the side. You pour in the hot water, and it emulsifies into a delicious creamy boozy delight. gratergoods.co.nz

Nik Mavromatis Greystone Wines greystonewines.co.nz

OUR BACKYARD

You’ve never had more of an excuse to get out and explore your backyard. With the new northern motorway now up and running, it is only a 43-minute drive up to Waipara. So get some friends together for a weekend excursion (and make sure you have a sober driver!).

The first stop should be heading to Terrace Edge, New Zealand’s Organic Winery of the Year. Turn off SH1 and head up Georges Rd. They have a number of unique wines worth checking out. I highly recommend the St Laurent, Syrah, and Albarino.

Then, in the same neck of the woods, it’s only a five-minute drive to The Bone Line, heading further back into the Waipara Valley. Family-owned, they have growing recognition for their beautiful Cabernet Franc. If you have the time, they have a Vineyard Walkway you can meander around on the weekends.

Following this pit stop, head back north and make a beeline for the organic winery, Black Estate. Their restaurant is justifiably famous for elegant and thoughtful organic food from chef Grant Soeberg. The outlook across the valley is worth the visit alone, and if you ever get the chance, make sure you do an evening when you can see the sunset. If you’re in a hurry, make sure you grab one of their pies!

At Greystone, we have really worked on developing our food offering to go with the wines and now have Mel Wright, famed forager, as our head chef. Mel prepares a special weekly changing menu focussing on what is local and in season. One option of four courses with paired wines is $79 per person, but bookings are necessary for that.

If the weather is a classic crisp Canterbury winter’s day (what the Americans would call a Bluebird day), then bring up your mountain bikes, and you can go around the Waipara Wine Trail and have a day of exploration and tasting. Nothing makes you enjoy your lunch more than earning it!

All of these amazing opportunities are right on your doorstep, and if beer is your thing, then Amberley has the amazing Brew Moon craft brewery on the way back in. Get out and try something new in North Canterbury. “It does good also to take walks out of doors, that our spirits may be raised and refreshed by the open air and fresh breeze: sometimes we gain strength by driving in a carriage, by travel, by change of air, or by social meals and a more generous allowance of wine.” – Seneca