Normally, any bugs floating in a beverage would be swiftly removed but not this time. Tiny green ants are the star performers behind this gin’s distinctive citrus pop. 

Green Ant Gin is a botanical based spirit crafted using sustainably wild-harvested native ingredients, including, yes, actual green ants. 

Founded by former AFL footballer turned influential Indigenous entrepreneur and spirits maker Daniel Motlop, the gin draws inspiration from the seven seasons of Gulumoerrgin, the traditional calendar of the Larrakia people, the Traditional Owners of the Darwin region. Production follows the lores of the land, guided by changes in the stars, winds, plants, animals, and seasonal foods. 

The hero ingredient, the green ant, takes centre stage during the windy season, when ant nests are newly formed and the ants are at their most vibrant and flavourful.

The flavour profile is unmistakably Australian. Intense citrus notes come from lemon myrtle, while boobialla (juniper) introduces delicate coastal florals and a subtle sweetness. Strawberry gum lends warm spice on the nose, and finger lime and pepper berry add depth bringing layers of eucalyptus and earthiness. The green ants deliver the final flourish: a bright, zesty sting that lingers long after the curtain calls.

Pairing: serve in a bone-dry martini, leave the ants to float proudly, and finish with a crisp twist of lemon. And if you’d like a late-night bite, try lemon myrtle shortbread.

For purchase visit Dan Murphys or BWS and for more information visit Seven Seasons