Tried and tested recipes that taste delicious!

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Recipes

Australian Dry Gin

  • Ingredients

    60ml Australian Dry Gin
    200ml Tonic
    Garnish of your choice

    Method

    Pour all ingredients over ice
    Garnish and serve.

    Tonic

    Mischief Brew No.1 Tonic or Fever Tree Mediterranean Tonic

    Garnish
    Orange or lime either fresh or dehydrated

    For a variation, try the Mischief Brew Quandong Soda

  • Ingredients

    30ml Australian Dry Gin
    30ml LWRD Limoncello
    Soda Water
    Garnish

    Method

    Pour all ingredients over ice
    Mix well, garnish & serve

    Garnish

    Fresh or dehydrated lemon
    Can use mint, rosemary or any other garnish to brighten it up

  • Ingredients

    50ml Australian Dry Gin
    25ml Lime Juice
    150ml Ginger Beer
    1 mint sprig

    Method
    Muddle mint with ice
    Stir in lime juice and gin
    Add ginger beer

    Garnish
    Fresh mint and lime

    15ml sugar syrup can be added if you like it a little sweeter.

    Replace the ginger beer with soda water and you have a Southside Rickey

  • Ingredients

    50ml Australian Dry Gin
    15ml Lemon Juice
    1 Heaped Teaspoon Raspberry Jam*
    15ml Egg White or Aquafaba**
    Raspberries for Garnish


    Method

    DRY SHAKE all ingredients in a shaker for 30 seconds
    Add ice and SHAKE for another 30 seconds
    Double strain & serve

    Garnish

    Fresh raspberries

    *Raspberry jam can be substitued for approx 5 fresh raspberries and 15ml simple syrup

    **Aquafaba is the juice from a can of chickpeas (unsalted). It is a good vegan option and does not have the same food risks as egg whites

Limoncello

  • Ingredients

    30ml Australian Dry Gin
    30ml LWRD Limoncello
    Soda Water
    Garnish

    Method

    Pour all ingredients over ice
    Mix well, garnish & serve

    Garnish

    Fresh or dehydrated lemon
    Can use mint, rosemary or any other to brighten it up

  • Ingredients
    60ml LWRD Limoncello
    200ml Soda Water

    Method
    Pour all ingredients over ice
    Garnish and serve.

    Garnish
    Garnish of your choice

  • Ingredients
    3 Parts Prosecco
    2 Parts LWRD Limoncello
    1 Part Soda Water
    Garnish

    Method
    Mix all ingredients over ice
    Garnish & Serve

    Garnish
    Slices of fresh lemon
    Mint, rosemary or thyme

  • Ingredients
    45ml LWRD Limoncello
    45ml Vodka (can subsitiute Australian Dry Gin)
    20ml Lemon juice

    Method
    Add all ingredients to a shaker with ice
    Shake for 20-30 second
    Serve in a chilled cocktail glass

    Garnish
    Fresh lemon zest or float dehydrated lemon

    Add 15ml Triple-sec or cointreau to turn it into a lemon drop martini

    Sugar rim the cocktail glass for a fancier presentation

BNG Cello

  • Ingredients
    60ml LWRD BNG Cello
    200ml Soda Water

    Method
    Pour all ingredients over ice
    Garnish and serve.

    Garnish
    Garnish of your choice

    Adjust ratios to suit your personal preferences

  • Ingredients

    2 Parts Prosecco
    1 Part BNG Cello
    Garnish

    Method

    Ensure both Prosecco and Cello are cold
    Add to glass and stir genlty
    Add Garnish

    Garnish

    Fresh Orange slices or zest

    Adjust ratio to personal preferences
    A dash of fresh orange juice can be added for a fruitier flavour
    A dash of chambord or grenadine can be added before serving for a little more colour

  • Ingredients
    Equal Parts
    Prosecco
    BNG Cello
    Soda Water
    Garnish

    Method
    Mix all ingredients over ice
    Garnish & Serve

    Garnish
    Fresh or dehydrated orange or similar citrus

    Add a dash of fresh orange/blood orange juice for a fruitier flavour

Single Origin Coffee Liqueur

  • Ingredients

    30ml Australian Dry Gin
    30ml Single Origin Coffee Liqueur
    30ml Amaro
    Orange slice or Zest

    Method

    Mix all liquid ingredients in a seperate cup with ice until ice cold
    Strain into a serving glass with fresh ice
    Garnish

    Garnish

    Slice of fresh orange or orange zest

    It is important to mix the ingredients over ice prior to serving

  • Ingredients
    30ml Vodka
    45ml Single Origin Coffee Liqueur
    15ml Espresso

    Method
    SHAKE all ingredients with ice in a shaker for at least 30 seconds
    Double Strain into a martini glass

    Garnish
    Float whole Coffee Beans on top

  • Ingredients
    45ml Vodka
    45ml Single Origin Coffee Liqueur
    Splash of Cream (White Russian)
    Dash of Bitters (Optional)

    Method
    Dash of bitters over ice (Optional)
    Add Vodka and Coffee liqueur and stir
    Add cream (for white Russian)

    Garnish
    No garnish needed, but can use orange zest if you feel like it

    Cream can be substituted for milk or coconut milk/cream can be used for a vegan option

  • Ingredients

    Vanilla Ice Cream
    Single Origin Coffee Liqueur


    Method

    Serve Ice cream and pour over as little or as much coffee liqueur as you like!


    Garnish

    No Garnish needed

    Coconut ice cream can be used for a vegan option

Lemon Butterfly Gin

  • Ingredients

    60ml Australian Dry Gin
    200ml Tonic or Soda Water
    Garnish

    Method

    Pour all ingredients over ice
    Garnish and serve.

    Tonic

    Fever Tree Mediterranean Tonic


    Garnish

    No garnish needed but can use fresh lemon or lemon skin

    As seen in photo, when using soda the drink will stay a beautiful Indigo colour and when using tonic water it will turn violet. This is due to the butterfly pea flower (in the tea) reacting to a change in the pH level.

  • Not a Martini, but a twist on a gin sour and a play on words

    Ingredients

    45ml Lemon Butterfly Gin
    20ml Lemon Juice
    30ml Simple Syrup
    20ml Egg White or Aquafaba*

    Method

    DRY SHAKE all ingredients (no ice) for 20 to 30 senconds
    Add ice and SHAKE again for 20 to 30 seconds
    SERVE in chilled cocktail glass

    Garnish

    Float dehydrated lemon or fresh/dried flowers on top

    *Aquafaba is the juice from a can of chickpeas (unsalted). It is a good vegan option and does not have the same food risks as egg whites