The talented team at Sault have been very kind to share with us their current favourite cocktail, taking advantage of the exquisite late Autumn berries.

30ml Animus Gin (made in kyneton) 

dash of Blackberry and Jostaberry cordial from Natasha Morgan

Handful of autumn Berries (BLACKBERRIES, RASPBERRIES, BLACKCURRENTS

1 TSP Fresh lemon juice

DASH OF Casiss

ORGANIC TONIC WATER FROM DAYLESFORD HEPBURN MINERAL WATER CO.

Muddle the berries gently with cordial, gin, lemon juice and casiss. Fill glass with ice, pour over and top with tonic water. 

If you'd rather have someone make this for you, head a few minutes out of Daylesford toward Sailors Falls to Sault. 

Set on a spectacular 125-acre estate, Sault offers beautiful modern Australian cuisine with views that are simply drop-dead gorgeous.

Locals Night Wed and Thursday
2-course Express for only $55 per head.

Sault (03) 5348 6555
sault.com.au