Foursies at Frog's

Overview

Have you ever poured frozen gin made using oyster shells into an oyster shell that's freshly empty — because you've been a-slurping — then knocked it back? It's called a shelly, and it's one way to consume Never Never Distilling Co's Oyster Shell Gin. It's also on the menu at Frog's Hollow Saloon on Wednesday, April 17, at an event that the Brisbane CBD bar is calling Foursies at Frog's, given that it kicks off at 4pm.

Here's a reason to call it quits early for the day, and a way to liven up the middle of your work week. For the afternoon until 6pm, you can learn about Never Never's unique tipple from Head Distiller Tim Boast and Brand Director Sean Baxter over martinis, oysters and shellies.

Entry is free, but you'll be paying for whatever you drink while enjoying full bar service — and, as the brains behind the South Australian spirits outfit will be behind the bar, chatting with them about gin production as well.

If you're new to Oyster Shell Gin, Kangaroo Island oyster shells do indeed go into making it, as well as waxflower, Tasmania wakame and coastal daisy bush, plus saltbush and round mint.

Oyster Shell Gin images: Meaghan Coles, Now and Then Photography.