Looking for an acceptable way to have gin with your breakfast BLT? In 2017, seafood restaurant Mossel & Gin in Amsterdam started serving fish and chips with a gin-infused mayonnaise. The condiment soon took on a life of its own, with the restaurant selling it wholesale to nearby venues. It’s now available all over the world – and, slowly, in more and more retail outlets in Australia.
Gin Mayo is made with Zaanse, a popular mayonnaise that’s remained unchanged since 1955. It’s infused with Dutch spirit Bobby’s Schiedam Dry Gin, which incorporates Indonesian botanicals such as lemongrass, cloves, coriander and cubeb pepper.
Gin Mayo has an orangey hue, and part of its appeal is the striking cobalt tube featuring a retro logo with a blond figure – reminiscent of the classic Swedish cod-roe paste Kalles Kaviar, sold here at Ikea.
Last year the company added a sibling to the line-up: Gin Chup, which is made with Zaanse tomato sauce and the same Bobby’s gin. Where Gin Mayo is creamy and tangy with a hint of sweetness, Gin Chup has a fresher flavour with an added kick from the botanicals and spices.
Both contain just two per cent alcohol – which is not enough to get buzzed, but it does impart a flavour. “At first you can’t taste the booziness for the creaminess, but then you’re hit with a crisp, subtly botanical zing. Makes smashing hot chips on the couch feel a little fancy,” Broadsheet Melbourne editor Tomas Telegramma says.
Gin Mayo is solely distributed in Australia by Melbourne’s St Ali (which started selling the product in August last year) and is now stocked and served by more than 100 businesses, with Gin Chup launching locally via the same company this year.
In Victoria, you can find them at Meatsmith, Leaf Store, Gary’s Quality Meats, Blackhearts & Sparrows, Morning Market and Zsa’s among others. They’re available in New South Wales through Worktones, Sorry Thanks I Love You, Darlo General, Winona Wine and more.