Never Never x Spring Gully Collaboration
NEVER NEVER & SPRING GULLY LAUNCH BOTANICALLY INFUSED COCKTAIL ONIONS
It’s a very rare day that you ever get to talk about an onion collaboration.
But after a chance conversation through the humble DM - three months later we had a packaged product and authentic collaboration finalised with the iconic Spring Gully Foods. Introducing Botanically Infused Cocktail Onions.
We champion flavour in every aspect of our business. Whether it's the uncompromising R&D process that goes into the production of our spirits or the cocktails we serve at our venue - it extends to the people and businesses we collaborate with.
Two South Australian businesses - both heritage and the new-kids-on-the-block, came together to create Australia’s first commercially available Botanical Cocktail Onion, an onion flavoured with the same botanicals that go into Never Never’s famous Triple Juniper Gin.
Each jar contains not only Spring Gully’s famous pearl cocktail onions but also fresh juniper, coriander seed, angelica root and Australian pepperberry.
“Spring Gully have been the home of the pickled onion since they first started producing them back in 1946, so when it comes to pickled onions, few can compete with the flavour and texture,” says Never Never Co-Founder and Brand Director Sean Baxter.
“I certainly should know,” say’s Baxter, “I’ve been drinking Gibson Martinis since I knew what they were.”
While most Australians would associate cocktail onions as the third part of the famous trio of kabana and cheese, it turns out that the world’s most famous cocktail uses liberal quantities of the tiny root vegetable as well.
“In my opinion one of the world’s tastiest martini garnishes is the humble cocktail onion,” says Baxter. “However, for whatever reason, it can be hard to find a bar that always has them on hand.”
Spring Gully were equally excited by the collaboration and the shared values of uncompromising flavour meant the process was simple, straightforward and a positive experience for all involved.
“When they approached us to work on the development of this product we jumped at the opportunity to be able to give one of our classic favourites a modern spin!” says Keetah Murphy, Sales & Marketing Manager at Spring Gully Foods.
The Gibson Martini
Never Never have been spreading the word on this incredible combination since they first started their business in 2016 with Baxter transitioning from a life behind the bar to one spent in front of it.
The love for this serve is about to be taken to a whole new level - with a new national incentive that Never Never are rolling out aimed at bringing the brine back to the martini menu. 'Jars for Bars' will offer any venue nationwide that ranges a Triple Juniper Martini Serve a FREE 1kg Jjar of Spring Gully x Never Never Cocktail Onions.
“This is about taking two incredible South Australian products and putting them in every cocktail bar in the country,” says Baxter.
The Gibson Martini, like most classic cocktails, has a myriad of origin stories, however the most colourful was that it was named after the New York socialites the Gibson Girls, made famous by a risqué series of pen and ink drawings by Charles Dana Gibson in the early 1900’s.
It was risqué because the two cocktail onions adorning the drink were supposedly representative of the ample cleavage of the illustrated glamour models.
Regardless of its heritage, the Gibson cocktail has seen a resurgence thanks to spirited purveyors who appreciate the slightly savoury flavours the martini tends to generate.
Marcus Motteram owner of the world renowned Hains&Co cocktail bar has been a huge supporter of Spring Gully since 2013, when the company was pushed to the brink of financial collapse.
“I’d like to think we sold enough Gibson martinis to keep them afloat,” Motteram says, “they are a South Australian icon, an institution, it would have been an incredible tragedy to see such an important local business go under.”
“When I heard that Never Never were collaborating to create a botanical onion with the great folks at Spring Gully, I jumped at the chance to be involved,” he says.
“I love what both these brands represent and I love it even more when it materialises into the best damn martini I’ve ever tasted,” Motteram says.