1870 - Edition 7 - Cocktails Through The Ages

Ritchies Liquor

Cocktails

Through the Ages

by TOMMY

Editorial

If you like Pina Colada’s, or drinking Spritz in the rain, If you love a margarita, There’s no need to explain. If you like drinking Pimm's at midnight, In a cup of any shape Then we’ve got the cocktails you long for, Read on and escape.

Early records of alcohol date back to China in 7000 – 6600 BCE where a mixed fermented beverage of rice, honey and dried fruit was made. From that time, all manner of grain and other fermented products have been used to create alcohol, with the addition of sugars and spices to improve the flavour.

Specifically, the term ‘cocktail’ originated in the early 1800’s and, from that time, cocktails have become a quintessential part of modern culture. The first cocktail I ever tried was as a youngster when a family friend accidentally spilled a Fluffy Duck over my rain coat and I tasted some straight off my arm. I still remember the sweet, rich flavour from the lemonade and Advocaat and, of course, the vibrant yellow colour of the liquid. Thankfully, my cocktail drinking etiquette has evolved quite significantly, and, whether it be a professionally perfected Penicillin from one of our cities master mixologists, or a simple, salt-rimmed margarita made in my own kitchen, I’ve found there is a cocktail for every occasion and an occasion for every cocktail.

Like food and art, cocktail recipes and trends evolve and change through the years, with each generation making their own mark on the world of mixology with an exciting new innovation or interpretation of a classic. We invite you to join us on this journey, from the formative years of cocktails to the modern day era. Enjoy, immerse and experience the wonderful evolution of cocktails; from traditional classics to modern masterpieces, we raise a glass to celebrate cocktails through the ages.

Ritchies Liquor Team

Pre 1862 THE FORMATIVE YEARS

The art of mixing drinks has existed for as long as alcohol itself. The word ‘cocktail’ first appears in print in 1806, defined as a mixture of spirits, sugar, water and bitters. There isn't a single consensus for the first cocktail ever mixed, but the earliest recorded cocktail is the Sazerac. A creation from New Orleans first served in the 1830's.

Before this, popular mixed drinks included:

• Punch - spirit, sugar, spices, water and citrus.

• The Flip - beer sweetened with sugar or dried pumpkin and spiced with rum, eggs and spices.

• Sherry Cobblers – Sherry with sugar and lemon or liqueur

• Slings – rum with sugar and water – often served hot

• Toddies – spirits served warm with water, sugar and spices

• Sangarees – wine with sugar and spices

• Gin Cocktail – gin, orange, sugar and bitters

Angostura Bitters

1824

Born 1796, Johann Gottlieb Benjamin Siegert, (later Dr. Johann Siegert), became a pioneer in the bitters industry. Dr. Siegert lived in the town of Angostura, Venezuela with his family, moving there from Germany in 1820 to serve as the Surgeon General of the armies of Simón Bolívar. By 1824, he perfected the formula for "AMARGO AROMATICO" used in his medical practice as a medical elixir for the soldiers.

1906

The passing of the Pure Food & Drug Act in the US (1906), had a huge impact on the bitters industry. Bitters were no longer sold as unregulated patent medicines. Ingredient labels had to be clear, words like "cure" were removed from labels, lower alcohol limits were put in place, and the bitters business took a blow from which it never fully recovered. Angostura aromatic bitters, however, remained strong, as its use had already changed to meet the needs of the time.

1850

Dr. Siegert began exporting Angostura aromatic bitters to England, the Caribbean and the USA. A few years earlier, the first cocktail recipe was published, calling for the use of bitters. Dr. Siegert's timing was perfect. Hovering on the cusp of the Golden Age of the Cocktail, the use of Angostura aromatic bitters as a key ingredient in cocktails was about to take the world by storm.

1900

By 1900, in the midst of the Golden Age of the Cocktail, Angostura aromatic bitters was firmly rooted into the cocktail cultures of the USA, UK and Europe. The phenomenon of "American Bars" such as the iconic Savoy Hotel in the UK (1880), and the legendary Ritz Hotel in Paris, France (1898) brought classic cocktails, and its popularity among the "glitterati" of the time, into a permanent part of global history. Cocktails such as the Old Fashioned and the Manhattan rose in popularity.

1921

Surviving a time of war and conflict, a dramatically changing social fabric, and the inception of the Age of Prohibition in the USA, ANGOSTURA Bitters (Dr. J.G.B Siegert & Sons) Limited was formed on August 30, 1921. In 1992, the company changed its name to ANGOSTURA Limited, the name it goes by today.

ANGOSTURA BITTERS 200ML

Angostura bitters is a concentrated bitters based on gentian, herbs, and spices, produced by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages.

Sazerac

INGREDIENTS

– 45mL Sazerac Rye Whiskey

– 1 cube sugar

– 3 dashes bitters

– 7mL Absinthe or Anise flavoured liqueur

– Garnish: lemon peel

METHOD

Pack a rocks glass with ice. In a second glass add the sugar cube and bitters, then crush the sugar cube. Add the Sazerac Rye. Empty the ice from the first glass and coat the glass with the absinthe then discard. Now add the whiskey/bitters/sugar mix from the second glass to this glass. Garnish with a lemon peel.

SAZERAC RYE 6YO 700ML

The one and only New Orleans original. Sazerac Rye Whiskey symbolizes the tradition and history of New Orleans. Rye Whiskey dates back to the 1800s, around the time when saloons, veiled as Coffee Houses, began lining the streets of New Orleans. It was at the Sazerac Coffee House on Royal Street where local patrons were served toddies made with Rye Whiskey and Peychaud’s Bitters. The libation became known as the “Sazerac” and America’s first branded cocktail was born. This is the whiskey that started it all.

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Sherry Cobbler

INGREDIENTS

– 100mL Fino or Amontillado Sherry – 10mL sugar syrup – 2-3 fresh orange slices

– Garnish: lemon wheel, mint and skewered fresh berries

METHOD

Muddle orange slices and sugar syrup in the bottom of a mixing glass. Add sherry and ice, shake vigorously. Strain into a collins glass filled with ice. Garnish with a lemon wheel, fresh mint leaves and a skewer of fresh berries.

GONZALEZ BYASS ELEGANTE

FINO SHERRY 750ML

Sherry Elegante Fino Sherry is a premium, dry fortified wine from the Jerez region of Spain, crafted using the traditional solera system. This fino sherry is characterised by its pale straw colour and delicate profile, making it an ideal aperitif. With a crisp, refreshing finish, it pairs beautifully with a variety of foods, including seafood, tapas, and cured meats. Enjoy it chilled for the best experience.

TASTING NOTES

Appearance: Pale straw yellow with a slight greenish hue.

Nose: Fresh and aromatic, featuring notes of green apple, almond, and a hint of brine, complemented by subtle flor characteristics.

Palate: Crisp and dry, with flavours of citrus zest, toasted nuts, and a touch of saline minerality. The mouthfeel is light and refreshing, with a clean, lingering finish.

Finish: Bright and zesty, leaving a refreshing aftertaste that invites another sip. Ideal for those seeking a classic fino sherry experience, Sherry Elegante is a versatile choice for both casual sipping and elegant dining.

Hot Toddy

INGREDIENTS

– 50mL Johnnie Walker Black Label

– 20mL lemon juice – 20mL honey – 100mL hot water

– 1 clove studded orange peel for garnish – 1 rosemary sprig for garnish

METHOD

Add all the ingredients to a brandy glass and stir well. Garnish with a clove studded orange peel and rosemary sprig.

JOHNNIE WALKER BLACK LABEL SCOTCH WHISKY 700ML

Johnnie Walker Black Label is a rich, smooth blended Scotch Whisky made using only single malt and grain whiskies. It spends 12 years in a cask growing into a vibrant body of flavour. The results are deep layers of sweet fruit, spice, and vanilla – all wrapped in a cloak of smoke.

Sangria

INGREDIENTS

– 375mL lemon juice

– 240mL orange juice

– 240mL sugar syrup

– 3 bottles of Angove Long Row Shiraz or Cabernet

– 375mL St. Agnes V.S Brandy

– 1 litre soda water

– 1 litre lemonade

– 2 sliced oranges

METHOD

Combine all ingredients in a punch bowl or vintage drink dispenser with ice, stir gently.

ST. AGNES V.S BRANDY 700ML

Deep golden amber. Apricot, orange peel, vanilla bean. Warming alcohol is supported by gingerbread, prunes and caramel sauce whilst ageing in small oak barrels has imparted soft, slightly sweet vanillin oak after-flavours.

Brandy Julep

INGREDIENTS

– 60mL Black Bottle Classic Brandy – 5mL sugar syrup – 8 mint leaves

METHOD

Add mint leaves into a cocktail shaker and muddle. Add brandy, sugar syrup, ice and shake. Strain into julep cup filled with crushed ice.

BLACK BOTTLE BRANDY 700ML

Black Bottle Brandy is a premium brandy crafted with a blend of aged grape brandies. This 700mL bottle offers a smooth and rich drinking experience, perfect for sipping on its own or mixing into cocktails. Overall, Black Bottle Brandy is a well-balanced and versatile spirit that is sure to please both casual drinkers and connoisseurs alike.

Nose: Aromas of dried fruits, vanilla, and oak

Palate: Smooth and velvety with flavours of caramel, dark chocolate, and a hint of spice

Finish: Lingering notes of toasted oak and a touch of sweetness

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Black & Tan

METHOD

Start with Japan’s Sapporo Premium Beer as your crisp, refreshing base, and mix in Sapporo Premium Black, a dark lager brewed with roasted malts for rich notes of coffee and chocolate.

INGREDIENTS

– 285mL Sapporo Premium Beer – 285mL Sapporo Premium Black Beer

Discover Sapporo Black and Tan

A visually striking and deliciously smooth beer cocktail made by layering two contrasting brews in a single glass. Light on the bottom, dark on top, it’s a simple mix with serious flavour.

Together, they create a layered drink that’s as satisfying to sip as it is to serve. Kampai.

Sapporo is the oldest brand of beer in Japan, founded in 1876. The legend of our beer began with the adventurous spirit of Seibei Nakagawa, Japan's first Germantrained brewmaster, but our story starts much earlier.

SAPPORO PREMIUM BEER 6X650ML

The original. The icon. Sapporo Premium Beer is a refreshing lager with a crisp, refined flavour and a clean finish. The perfect beer to pair with any meal and any occasion. Kampai!

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SAPPORO PREMIUM BLACK BEER 6X650ML

Our first dark beer is bold and flavourful, yet smooth and crisp in the classic Sapporo fashion. Sapporo Black is crafted with roasted dark malts and a refined hop bitterness that is complemented by a sweet, round fullness and distinct coffee and chocolate flavours.

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Blue Blazer

INGREDIENTS

– 50mL Johnnie Walker Blue Label Scotch

– 25mL hot water

– 5mL water

– 1 lemon twist (garnish)

METHOD

Pour Bourbon into a metal tankard, and the hot water and sugar into another. Light the bourbon and pour the bourbon in the hot water tankard. ‘Throw’ between tankards 4 times, maintaining the blue flame. Extinguish, pour into a brandy balloon, garnish with a Lemon Twist, and serve.

History of the Blue Blazer

The Blue Blazer is a classic cocktail that dates back to the early 1800s. It was created by Jerry Thomas, one of the first American bartenders, and is said to be one of Thomas' signature drinks. The Blue Blazer is a mix of Scotch whisky and boiling water, which is then set on fire and passed back and forth between two glasses. A classic cocktail made with Scotch whisky and boiling water, set on fire and passed back and forth between two glasses.

JOHNNIE WALKER BLUE LABEL SCOTCH WHISKY 700ML

Johnnie Walker Blue Label is an extraordinary Scotch Whisky for extraordinary occasions. A fusion of rich flavours, including hints of honey, dried fruits and vanilla hit first, then a subtle smokiness follows. Each sip is a layered journey into the world of refined and indulgent Scotch whisky.

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Milk Punch

INGREDIENTS

– 60mL Buffalo Trace Bourbon

– 45mL milk of choice

– 20mL simple syrup

– Garnish: grated nutmeg, optional cinnamon stick

METHOD

Fill a cocktail shaker with ice. Using a jigger, add all ingredients to your shaker. Shake well! Using a cocktail strainer, strain over fresh ice into a rocks glass. Garnish with grated nutmeg.

BUFFALO TRACE BOURBON 700ML

This deep amber whiskey has a complex aroma of vanilla, mint and molasses. Pleasantly sweet to the taste with notes of brown sugar and spice that give way to oak, toffee, dark fruit and anise. This whiskey finishes long and smooth with serious depth.

THE GOLDEN AGE

If the early 1800’s were about discovery, the decades that followed were about refinement. Bartenders became creative pioneers and cultural icons, and the Martini, Manhattan and Old Fashioned cemented themselves as enduring classics.

The first bartenders guide was published in 1862 by Jerry Thomas, and the rise of cocktail culture in a period of wealth and privilege began. Popular serves during this time included: Gin cocktail, Pimm's Cup, Campari Soda, Americano, the Negroni, Manhattan, Old Fashioned, Martini, French 75, Sidecar, Tom Collins, Stinger, Martinez and Last Word.

1860's to 1919

Campari

1860

THE ORIGINS OF PASSION

Driven by his Red Passion, in 1860 Gaspare Campari invented a liquid so distinctive and revolutionary that is has not been altered since. The creativity and passion of Gaspare Campari and his son Davide were so strong that their genius lives on through the brand, the liquid and those it inspires.

1867 ICONIC PREMISES

1904

THE EXPANSION

Campari Bitter soon outgrew Caffe Campari. It's rapid, international growth resulted in the opening of the first ever Campari laboratory in Milano. The success continued and to meet new demand, in 1904 Campari moved to a plant in Sesto San Giovanni, home now to Campari Group Headquarters.

CAMPARI 700ML

What does Campari taste like? Campari is brilliantly clear, with a vibrant red colour. The aromas are appealingly complex with herbal, orange and floral notes. And the flavour is pleasantly bitter with a velvety aftertaste.

As Gaspare's passion grew together with the brand, he identified an opportunity to run his business from the newly built Galleria Vittoria Emanuele II, the cultural epicentre of Milano. He moved into the majestic new building and named it Caffe Campari.

1920 THE RED HEART & ART LIAISON

It's the beginning of an era. The Americano and the Negroni are invented, with Red Passion at the heart. Both cocktails are listed on the IBA Official drinks list, in The Unforgettable category.

Leonetto Cappiello designed this famous Spiritello sprite wrapped in an orange peel.

Intense notes of orange, herbs and wood. This iconic, unforgettable Italian red spirit is at the heart of some of the world's most famous cocktails.

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Campari Soda

History of the Campari & Soda

Dating back over a century, the Campari & Soda was served in The Camparino in Galleria and was the most popular drink on the menu. Created using an inimitable, innovative soda machine kept in the basement of the venue, the Campari & Soda of the Camparino was carefully crafted to deliver the ultimate Milanese Aperitivo experience with the right balance of bitterness and foam in the glass. It allows you to live the Quintessential Campari Experience, bringing back the charm of a timeless icon.

At first sip you can feel the power of fresh citrus, with orangey notes mixed in with those of bold botanicals. Next, a beautiful combination of bitterness and sweetness hits the palate, with the carbonation of the drink making its consumption a long-lasting and satisfying experience. This simple yet effective cocktail has Campari at the front and centre with soda adding a light refreshment.

INGREDIENTS

– 60mL Campari

– Soda water fill until top of glass

METHOD

Prepare directly inside the glass & pour the chilled Campari into the glass and top up with soda water.

A mericano

INGREDIENTS

– 30mL Campari – 30mL red vermouth – 30mL soda – Ice

– Garnish: orange wedge & lemon twist

METHOD

Grab a double old fashioned glass. Pour in Campari. Pour in Vermouth Rosso. Pour in soda. Fill with large cubed ice. Garnish with a large orange wedge & lemon twist.

The unique and intense nature of Campari’s vibrant red colour and multi-layered, bitter taste is the trademark of a connoisseur, stimulating the senses through a captivating visual and taste experience.

Campari is more than an aperitif. A contemporary classic and the embodiment of creative passion through a rich heritage, it stimulates the senses beyond the drink itself, offering a timeless style, magnetic charm and ever-evolving story that captivates and intrigues.

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CAMPARI 700ML

Pimm's Cup

INGREDIENTS

– 50mL Pimm's No.1

– 150mL lemonade

– 2 sliced strawberries (garnish)

– 2 orange wheels (garnish)

– 2 slices of cucumber (garnish)

– 1 sprig of mint (garnish)

METHOD

Build in a highball glass over ice. Stir gently to combine. Garnish with strawberries, orange wheels, cucumber and mint.

The Pimm's cocktail is a classic drink that has a long and fascinating history. The story of the Pimm's cocktail dates to the mid-19th Century when a London bartender and oyster bar owner, named James Pimm invented a special liqueur that would soon become the star ingredient of his famous cocktail. This liqueur, known as Pimm's No.1, was made by combining gin, fruit juices and a secret blend of herbs and spices.

Pimm's No.1 was an instant hit among London's elite who enjoyed it as a refreshing summer drink. The cocktail was typically served in a tall glass filled with ice and garnished with fresh fruit, such as strawberries, orange slices and cucumber. Over time, the cocktail evolved to include lemonade and became known as the ‘Pimm's Cup’.

PIMM'S NO. 1 SPIRIT

700ML

Negroni

INGREDIENTS

– 30mL Tanqueray Gin

– 30mL Campari

– 30mL sweet red vermouth

– Ice

– Garnish: orange peel or slice

METHOD

Pour all ingredients into a glass with a large ice cube. Stir gently. Garnish with an orange peel or slice.

TANQUERAY LONDON DRY GIN 1L

Fortune favours the brave. Back in the 1830´s Charles Tanqueray wasn't afraid to mix his bold ideas. His ingenious pursuit for perfection paid off, creating Tanqueray London Dry, a perfectly balanced gin and one of the most awarded gins in the world.

Rum Manhattan

INGREDIENTS

– 60mL RATU Signature Blend 8 Year Old – 25mL sweet red vermouth

– 2-3 dashes Angostura Bitters to taste – Garnish: cherry

METHOD

Add all ingredients into a mixing glass and fill with ice. Stir for 20-25 seconds to dilute. Strain into a chilled cocktail glass. Garnish with cherry.

RATU SIGNATURE BLEND 8YO 700ML

Our award winning 8-year-old RATU Signature blend, with aromas of zesty orange, dark chocolate and coffee, and a velvet mouth feel of coconut and spiced oak followed by a lingering fresh citrus flavour.

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Rum Old Fashioned

INGREDIENTS

– 60mL RATU Dark Rum – 7.5mL sugar syrup

– 2 dashes of Aromatic Bitters – Garnish: orange peel

METHOD

Build all ingredients together on ice. Garnish with a lightly expressed orange peel.

RATU DARK RUM 700ML

Aged for a minimum of 5 years, this 50% column still and 50% pot still rum aged in charred ex-bourbon American oak casks and finished with mocha oak chips. Tasting notes of savoury, smoked oak aromas give way to rich sweetness of caramel, vanilla and tea leaves with a mouth watering liquorice finish.

Martini

INGREDIENTS

– 50mL Grey Goose Vodka

– 10mL dry vermouth

– Dash of orange bitters

– Garnish: lemon peel

METHOD

Pour ingredients into cocktail shaker over ice. Stir with bar spoon. Strain and serve straight up into a chilled cocktail glass. Garnish with a lemon twist.

GREY GOOSE® is the result of an absolute determination to create a French vodka unlike any other. Expressed in GREY GOOSE® bottle is the essence of the finest ingredients from France: soft winter wheat from in and around Picardie plus

pure spring water from Gensac in the Cognac region, nurtured and captured from field to bottle in an exclusive process designed and controlled by the extraordinary skills and commitment of our Cellar Master François Thibault.

French 75

INGREDIENTS

– 30mL Hendrick's Gin

– 10mL simple syrup

– 10mL lemon juice

– Champagne to top

METHOD

Add gin, sugar and lemon to a cocktail shaker with ice. Shake well and fine strain into a flute. Top with champagne and garnish with a slice of cucumber.

HENDRICK'S GIN 700ML

Hendrick’s is an unusual gin created from eleven fine botanicals. The curious, yet marvellous, infusions of rose & cucumber imbue our spirit with its uniquely balanced flavour resulting in an impeccably smooth distinct gin.

A thunderous accompaniment to any celebration. The glorious kick of the French 75 has been enlivening celebrations since 1915. Known simply as the ‘Soixante Quinze’ in France, it is an essential accompaniment to celebrations large or small. It is essentially a Tom Collins where the soda is replaced with Champagne. Now contemplate that for a moment…yes, it is as good as it sounds.

MOËT & CHANDON NV

CHAMPAGNE 750ML

Moët & Chandon is one of the most famous and prestigious champagne houses in the world, located in the Champagne region of France. Founded in 1743, it is renowned for producing high-quality sparkling wines known as Champagne.

Sidecar

INGREDIENTS

– 45mL St Agnes XO Brandy

– 30mL Cointreau – 15mL fresh lemon juice

METHOD

The luminous, golden-straw colour, the perfectly controlled sweetness. The high notes of the citrus against the bass of the brandy. Shake well with cracked ice, then strain into a chilled martini glass that has had its outside rim rubbed with lemon juice and dipped in sugar. Garnish with a lemon twist.

ST AGNES XO 15 YEAR OLD BRANDY 700ML

Light orange amber in colour. Quince, marmalade, and orange peel on the nose with hints of cedarwood and pine. The palate is opulent with a warm complexity. Finishing fresh with a persistent orange cake, caramel and a cocoa fade that returns late and with surprising intensity.

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Tom Collins

INGREDIENTS

– 60mL Bombay Sapphire Gin

– 30mL lemon juice

– 15mL sugar syrup

– 90mL soda water

METHOD

Build ingredients in a highball glass filled with cubed ice, stir and garnish with a lemon wedge.

BOMBAY SAPPHIRE GIN 700ML

Bombay Sapphire is the world's number one premium gin by value and volume (IWSR). Based on a 1761 recipe, Bombay Sapphire gin is created by perfectly balancing a unique combination of 10 hand-selected sustainability sourced botanicals from around the world. The Bombay Sapphire distillery at Laverstoke Mill has won a BREEAM award for

sustainability and is the home of the unique Vapor Infusion process, where the natural flavours of the botanicals are skillfully captured, resulting in the fresh and vibrant taste with which Bombay Sapphire is synonymous.

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Martinez

INGREDIENTS

– 75mL The Botanist Islay Dry Gin

– 10mL sweet vermouth

– Orange peel and maraschino cherry to garnish

METHOD

Add all ingredients to a mixing glass filled with 2/3 ice and stir until chilled. Double strain and pour into a chilled Nick and Nora glass. Garnish with a maraschino cherry and twist of orange.

THE BOTANIST ISLAY DRY GIN 700ML

The Botanist is a gin of layered complexity, a progressive exploration of the botanical heritage of our isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. The first Islay dry gin is a rare expression of the heart and soul of our remote Scottish Island.

The Last Word

INGREDIENTS

– 25mL Tanqueray No. Ten Gin

– 25mL Green Chartreuse

– 25mL maraschino liqueur

– 25mL lime juice

– 1 cherry (garnish)

METHOD

Shake all the liquid ingredients with ice. Fine strain into a chilled coupe glass. Garnish with a cherry.

TANQUERAY NO. TEN GIN 700ML

Exceptional taste. Exquisitely crafted. The bartender’s choice gin for cocktail artistry, distilled in small batches and crafted with meticulous care. With a vibrant, distinctive citrus heart and a taste profile to complement creativity.

Old Fashioned

INGREDIENTS

– 60mL Morris Signature Whisky – 15mL Morris of Rutherglen Cellar Reserve Grand Muscat – 1 dash of Angostura Aromatic Bitters – 1 dash of orange bitters

METHOD

Add all ingredients to a mixing glass and stir. Strain into a double rocks. Spray orange oils on top and garnish with orange peel.

Morris Old Fashioned

A delicious twist on a classic whisky cocktail. Using the Morris fortified adds another layer of depth and complexity to one of the most iconic whisky drinks in history.

MORRIS SIGNATURE AUSTRALIAN SINGLE MALT WHISKY 40% 700ML

The Signature expression shows bright topaz hues on appearance which open a door to orchard fruit profiles, macerated black cherry and biscuit notes balancing the zest of marmalade jam, lingering cocoa and dark-berry flavours.

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Morris Whisky

Excellence since 1859. Crafted for today.

Established in 1859, the Morris family winery is one of the most acclaimed fortified producers in the world. Craftsmanship in blending, ageing and creating world-class fortified wine has been passed down through six generations of the family, allowing Morris to truly master the creation of extraordinary flavour in Australian single malt whisky.

The unique and distinctive Morris whisky flavour comes from unrivalled access to fortified wine barrels for finishing the whisky, barrels which have held the world’s most highly awarded fortified wines.

In 2016, the distillery was built around the original copper still built in the 1930’s and installed at the Morris winery in 1941. Today, we combine decades of tradition, our heritage still and ancient fortified casks with contemporary techniques to create a whisky that is a true expression of time and place.

Our Distillery

Situated in the north-east of Victoria, you will find the small town of Rutherglen, home to less than 2,000 people. Down a long driveway flanked by vineyards, located just off Mia Mia Road, you will find the Morris of Rutherglen winery, which is now the same location and home of the Morris Whisky Distillery.

Morris whisky is crafted to reflect a sense of place and the home of the distillery in Rutherglen, regional Victoria. Rutherglen was named after a town just outside Glasgow in Scotland, the home of whisky. North-Eastern Victoria is widely regarded as the unchallenged capital of fortified wines. Vines came to Rutherglen along with the Gold Rush of the 1850s with the region steeped in colonial history of the late Victorian era. The regions lush rolling hills form the banks of what is known as Victoria’s Riverland, fed from Australia’s mighty Snowy Mountains and Murray River.

The region’s climate lends itself to whisky production due to the hot summer days and cool nights. These conditions are perfect for ageing and help create the unique and distinctive Morris Whisky taste.

Whisky Sour

Maker’s Mark Sour

The Bourbon Sour is a refined and refreshing blend of sour and sweet. The first printed mention of the Bourbon Sour that anyone is aware of is in the 1862 book "The Bartender's Guide" by Jerry Thomas. This cocktail has had enduring appeal and reaches a new level of refreshing when the sour notes are mixed with Maker’s sweetness.

INGREDIENTS

– 2 parts Maker’s Mark Kentucky Straight Bourbon

– 3/4 part simple syrup

– 3/4 part lemon juice

– Cherry and lemon peel for garnish

– Rocks glass for serving

METHOD

Add Maker's Mark, lemon juice and simple syrup to an ice-filled shaker. Give it a good shake. Strain into a rocks glass over ice. Garnish with a lemon peel and a cherry.

Maker's Mark began with one family's quest to create a bourbon they enjoyed drinking and sharing with friends. As the world's first premium bourbon, it changed the industry in 1953.

Bill Samuels Sr., the engineer turned craftsman is the man responsible for elevating bourbon with his flavour vision. Bill’s wife, Margie Samuels, is credited with the distinctive Maker’s Mark packaging, which she created to honour her husband's handmade bourbon. The shape of the bottle, look of the label, signature red wax and even the Maker's Mark name are all thanks to Margie.

MAKER'S MARK BOURBON WHISKY 700ML

Never bitter or sharp, Maker's Mark is made with soft red winter wheat instead of the usual rye, for a one-of-a-kind, full-flavoured bourbon that's smooth and balanced.  It's the red winter wheat that imparts the front-of-palate sweetness that Maker's is known for. Each and every bottle of Maker's is still hand-dipped in their signature red wax at our distillery in Loretto, KY., just like Bill Sr. would have wanted.

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Gin & Tonic

INGREDIENTS

– 1 part Roku Japanese Craft Gin  – 3 parts tonic water

– Ginger sticks to garnish – Glass to serve

METHOD

Fill a glass to the brim with ice. Add Roku and 3 parts tonic water. Stir and garnish with ginger sticks. Your Roku Gin & Tonic with ginger is ready.

Roku Gin

The House of Suntory is a House of Japanese artisans, crafting world-class spirits, inspired by Japanese nature and mastered with Japanese craft.

Founded in 1899, Shinjiro Torii built the House of Suntory with a singular vision: to craft quintessentially Japanese spirits that would suit the delicate palate of his people. One of these spirits is Roku Gin.

Roku Gin celebrates the exceptional flavours of each of Japan’s four seasons at their peak. Meticulously crafted from 6 unique Japanese botanicals picked at the height of freshness, Roku delicately balances a subtle spiciness with vibrant floral notes, gentle sweetness from green tea and Yuzu’s cherished citrus character. Every sip of Roku offers a taste of the best of every season, inviting you to pause and savour the richness of nature’s gifts.

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As Prohibition began and cocktails officially ran dry in the United States, the culture continued underground in speakeasies. Other regions to adapt national prohibitions were Canada, Russia, Iceland, Norway and Finland. The intent may have been to curb drinking – but it arguable made cocktails more resilient, stylish and internationally sought after than ever before.

During this time secret, often glamorous hidden bars flourished. Serving bootleg liquor and accelerating cocktail innovation to disguise the harsh taste. Whisky was even legally available by prescription!

Organised crime peaked, with many smuggling Whiskey from Canada or Rum from the Caribbean. Popular serves during this time include: Daiquiri, Mojito, Bees Knees, Boulevardier, Highballs, Bloody Mary, Brandy Alexander, Salty Dog and Southside.

1920 to 1933 PROHIBITION

Master Blender of Ron Zacapa

Lorena Vasquez

Lorena Vasquez recently spoke at Diageo Australia’s Women Behind the Blend event as a part of the World Class Cocktail Festival. This is what she said about her career and becoming Ron Zacapa’s Master Blender.

When I began my career, in Central America, in Guatemala, it was a very traditional culture. When I first arrived at the distillery there were 200 men and myself. At the beginning it was difficult, I’m also tiny, so these guys thought of me as a child and wondered what they could learn from me.

My first job was in quality control. I had to compete with men who wanted this position, but I wanted to work, so I never really asked myself if it was a position for a man or a woman. One of the biggest lessons I’ve learned in life is just to be humble, to realise I’m learning from these men, and to teach them what I know.

There are three things you need to do this job - the knowledge, the nose and the passion. My science background provides the technical knowledge to do this job. Blending is chemistry, life is chemistry, love is chemistry. My nose and

palate are always developing. And finally, this is a job that requires a lot of time, so you have to truly love and enjoy it.

I think the industry now is changing a lot, and women are a big part of that. It’s very important that women’s roles grow, from the sugar cane harvesting right through to the distilling process. We’re working a lot, and personally I am, to empower women to be bold enough to take those roles and master them.

RON ZACAPA NO. 23 RUM 700ML

Ron Zacapa Centenario Sistema Solera 23 Rum is a premium aged rum crafted in Guatemala. It is made using a unique Solera system, where rums of various ages are blended and aged together to create a complex and rich flavour profile. This rum is known for its smoothness and depth of flavour, making it a favourite among rum enthusiasts. CLICK TO PURCHASE

IMAGE: Lorena Vasquez (C) with Sarah Watson, Head of Blending and Innovation at Bundaberg Rum (L) and Emma Walker, Master Blender Johnnie Walker (R) at Women Behind the Blend. Image credit: Belinda Rolland

Daiquiri

INGREDIENTS

– 60mL BATI Spiced Rum

– 25mL fresh lime juice

– 15mL simple syrup

– Garnish: lime wheel (optional)

METHOD

Add all ingredients and shake with ice. Strain into a cocktail glass and enjoy!

RUM CO. OF FIJI BATI SPICED RUM 700ML

A subtle, well rounded rum that is lightly spiced with warm vanilla overtones.

Mojito

INGREDIENTS

– 50mL Bacardí Carta Blanca

– 25mL fresh lime juice

– 25mL soda

– 15mL sugar syrup

– Small handful of mint

– Garnish: mint sprig

METHOD

Build ingredients in a collins glass filled with crushed ice, stir, then garnish with a mint sprig.

BACARDÍ

In 1862, in the city of Santiago de Cuba, founder Don Facundo Bacardí Massó revolutionised the spirits industry when he created a light-bodied rum with a particularly smooth taste – Bacardí. The unique taste of Bacardí rum inspired cocktail pioneers to invent some of the world’s most famous recipes including the Bacardí Mojito, the Bacardí Daiquiri, the Bacardí Cuba Libre, the Bacardí Piña Colada and the Bacardí El Presidente.

Bacardí rum is the world’s most awarded spirit, with more than 900 awards for quality, taste and innovation. Today, Bacardí rum is made mainly in Puerto Rico where it is crafted to ensure the taste remains the same today as it did when it was first blended in 1862.

Bees K nees

INGREDIENTS

– 60mL Bombay Sapphire Premier Cru Gin

– 30mL honey syrup

– 22mL lemon juice

– 3 dashes Angostura aromatic bitters

METHOD

Shake all ingredients and pour into a rocks glass or tumbler. Garnish with lemon peel or lemon sugar candy.

BOMBAY SAPPHIRE

PREMIER CRU GIN

700ML

A small-batch handcrafted gin, Bombay Sapphire Premier Cru celebrates Murcia's world-renowned citrus and is made with sustainablysourced Murcian Fino lemons, mandarins and sweet navel oranges, hand-picked and handpeeled from the late harvest. The aromatic character and opulent citrus notes imparted by these botanicals make the London Dry Gin a stand out in cocktails.

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Boulevardier

INGREDIENTS

– 45mL Knob Creek Bourbon

– 30mL sweet red vermouth

– 30mL Campari

– Garnish: orange twist

METHOD

In a mixing glass, combine all the ingredients. Add ice, then stir vigorously for 30 seconds. Strain into a rocks glass. Garnish with an orange twist.

KNOB CREEK SMALL BATCH 9YO KENTUCKY STRAIGHT BOURBON WHISKEY 700ML

When it comes to making Knob Creek Bourbon, there's a lot of waiting but hardly any sitting around. While each barrel patiently ages in white oak, our distillers continue to raise the standards, fulfilling their commitment to full flavour. The result? An unflinching

balance of deep, pre-Prohibitionstyle bourbon with a robust oak taste, complemented with hints of smooth vanilla and layered caramel.

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Whisky Highball

INGREDIENTS

– 45mL Toki Blended Japanese Whisky

– 3 parts premium soda water

– Grapefruit coin or lemon peel

– Highball glass to serve

SUNTORY WHISKY TOKI

700ML

Suntory Whisky Toki presents a unique balance of subtle sweetness, citrusy freshness, and a hint of spice. Its delightful aromas of green apple, along with a nuanced pepper and ginger finish, make it the ideal whisky for a refreshing highball. To enhance the fragrance of this Japanese Whisky serve, we recommend using a lemon peel or a grapefruit coin. This will make the highball even more refreshing.

CLICK TO PURCHASE

METHOD

Fill a tall glass with ice and let chill. Pour chilled whisky, and stir. Add chilled soda (3- 4 parts soda to 1 part whisky) . Give a single stir from bottom to top with a bar spoon. Add a twist of grapefruit or lemon citrus. Enjoy!

Toki Highball

The whisky highball is the quintessential whisky cocktail in Japan, celebrated for its elegance and refreshing flavour profile. Its simplicity makes it a versatile choice for any season and an excellent pairing for Japanese izakaya-style dishes. Toki whisky from The House of Suntory takes this classic serve to new heights by beautifully blending tradition with modernity.

A chilled Japanese highball beautifully highlights the inherent flavour and fullness of whisky while enhancing the taste of various foods. The temperature of the glass, whisky, and soda are crucial, so ensure they are properly chilled beforehand. Even the quality of the ice and the way the soda is poured are fundamental to unlocking all the flavours!

Bloody Mary

INGREDIENTS

– 35mL Grey Goose Vodka

– 50mL premium organic tomato juice

– 15mL fresh lemon juice

– 4 dashes Worcestershire Sauce

– 4 dashes hot sauce (pref Tabasco)

– Pinch of salt

– Pinch of black pepper

– Celery shaving

– Lemon wedge

METHOD

Make mix by adding tomato juice, lemon juice, Worcestershire sauce, hot sauce, salt and pepper to a Boston glass. Top with cubed ice and stir to combine. In a separate highball glass, add Grey Goose Vodka with cubed ice. Drizzle mix from the Boston glass into the highball. Garnish with a lemon wedge dusted with black pepper and a celery shaving.

History of the Bloody Mary

The Bloody Mary was invented in 1921, most likely in a Parisian bar for American expats. It started simply as tomato juice and vodka, but shortly after it was spiced up with salt, pepper, lemon and Worcestershire sauce. After Prohibition, the drink made it back to New York and the rest was history as it took its place as one of the most popular brunch drinks.

Brandy A lexander

INGREDIENTS

– 45mL St-Rémy Signature

– 20mL thick cream

– 15mL Crème de Cacao

– 7.5mL simple syrup

– Garnish: grated nutmeg

METHOD

Shake all ingredients into a shaker with ice. Fine strain into a coupe glass. Garnish with grated nutmeg.

ST-RÉMY SIGNATURE BRANDY 700ML

With this blend, Cécile wanted to shape a new face for brandy by exploring new production processes, while remaining respectful of St-Rémy traditions and historical smooth profile, experimenting a unique double maturation process. The first maturation in new oak casks delivers spiced notes, indulgence, and vivacity, while the second maturation in traditional casks balances the blend with roundness and sweetness.

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Salty Dog

INGREDIENTS

– 50mL Hendrick's Original Gin

– 100mL pink grapefruit juice

– 15mL sugar syrup

– Top with soda water – Salt

– Ice cubes

– Grapefruit wedge

HENDRICK'S ORIGINAL GIN 700ML

CLICK TO PURCHASE

METHOD

Rim the glass with salt. Combine all ingredients in a highball glass filled with cubed ice. Lightly stir and serve. Garnish with a thin wedge of pink grapefruit.

The Greyhound can be easily made, even in the blasting madness of a July sun, but it lacks a certain something. That certain something is the flavoursome contrast of a salty rim, once so configured you have the wickedly naughty Salty Dog. This classic gin cocktail should be taken for walks in the summer months (and in the other seasons). Woof!

Southside

INGREDIENTS

– 60mL 23rd St Signature Gin – 15mL simple syrup

– 30mL fresh lemon juice

– Garnish: mint sprig & lime wheel

METHOD

Add all ingredients to a cocktail shaker filled with ice. Shake and strain into a cocktail glass. Garnish with a sprig of mint and a lime wheel.

23RD ST SIGNATURE GIN 700ML

Aromas are led by juniper, Riverland mandarin and coriander, with hints of spices. On the palate, juniper is closely followed by a mandarin middle and fresh lime on the back palate. Spices support with softness and complexity.

CLICK TO PURCHASE

The 1930's saw an emerging cocktail culture, with bars, nightclubs and hotels beginning to flourish once again - glamour and sophistication made a flashy return after the economic hardship of the Depression and Prohibition. Classics were refined and techniques were finessed with the focus on quality ingredients and showstopping presentation - until World War II erupted - shifting focus to creativity only within the confines of available ingredients.

Post-war we saw the influence of Hollywood returning cocktail culture to popularity through legendary parties where escapism and theatre took centre stage. Popular serves during this time include: The Aviation, The Greyhound, Irish Coffee, Margarita, Rusty Nail, San Francisco, Zombie, Hemingway Special, Vieux Carre and the Suffering Bastard.

1930’s to 1960’s MAINSTREAM

The History Of The Margarita

I. THE DEBUT OF THE MARGARITA

The first time the world heard about the Margarita— one of the world’s indispensable cocktails and the drink that turned tequila from an obscure Mexican novelty into something that every bar had to stock— was in December, 1953, in the pages of Esquire Magazine. “She’s from Mexico, Señores,” the little item in the “Painting the Town with Esquire” column read, “and her name is the Margarita Cocktail—and she is lovely to look at, exciting and provocative.”

III. THE TEQUILA DRINK

Tequila was a little-known spirit in the U.S. before Prohibition, when adventurous drinkers along the border started experimenting with it. By the late 1930s in Los Angeles, tequila cocktails were showing up on menus, though none quite like the Margarita. Interestingly, drinks nearly identical to the Margarita— like London’s “Picador” (1937) and New York’s “Tequila Sour” (1939)—did exist, even with a salt rim. But they never caught on under those names. What they do show is that tequila, citrus, and orange liqueur were a natural combination, waiting for the right moment— and the right name—to become the Margarita.

V. CATCHING UP THE STORY

By the 1960s, Margaritas were standard in Mexican restaurants, and by the ’70s, thanks in part to Jimmy Buffett’s Margaritaville, they were everywhere. With popularity came experimentation: frozen Margaritas from blenders (and later a converted soft-serve machine), fruity twists, and shortcuts like frozen limeade. Most masked tequila’s flavour, until Julio Bermejo’s 1990s “Tommy’s Margarita,” which used agave nectar to highlight it instead. Even more important has been the shift from cheap mixto tequilas to 100% agave, led by brands like Patrón, which helped return the Margarita to its roots: a fresh, balanced cocktail showcasing real tequila.

II. THE MARGARITA INVENTORS

The origins of the Margarita are murky, like many popular cocktails. Once a drink catches on, people scramble to trace its beginnings, but the stories are often conflicting. The Margarita has at least three or four credible claimants: bartender John Durlesser in Los Angeles (1936–37), Santos Cruz in Galveston for Peggy Lee (1940s), Texas socialite Margaret Sames at a 1948 Acapulco party, and Francisco “Pancho” Morales in Ciudad Juarez (1942). Each story has some evidence behind it, but no single version has ever been proven, leaving the Margarita’s true inventor a mystery.

IV. THE TEQUILA DAISY

The Margarita’s roots trace back to the old “Daisy” cocktail, a 19th-century mix of spirit, citrus, and orange liqueur. By the 1920s, bartenders were making Daisies with tequila, sometimes by accident— as in Henry Madden’s famous mix-up in Tijuana. By the 1930s, tequila Daisies were spreading, and bartenders might swap grenadine for orange liqueur, add a salt rim, and even call it a “Margarita,” since that’s Spanish for “Daisy.” Which means it’s entirely possible that more than one person truly “invented” the Margarita—and they all may have been right.

PATRÓN SILVER TEQUILA

700ML

Renowned for its crystal-clear appearance and smooth, clean palate, Patrón Silver is the ultimate all-rounder. A fresh, zesty cleanser over ice or busting with agave in a crisp Margarita. Patrón Silver effortlessly lends itself to mixing, cocktails, or can be enjoyed neat.

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Aviation

INGREDIENTS

– 50mL Aviation Gin

– 25mL lemon juice

– 12.5mL Luxardo Maraschino Cherry Liqueur

– 5mL Crème de Violette – 1 maraschino cherry (garnish)

AVIATION AMERICAN GIN 700ML

Bring modern sophistication and revelry to all of your celebrations with Aviation American Gin. Aviation American Gin is served in an Art Deco inspired bottle to bring the iconic beauty of the Jazz Age to any liqueur shelf or bar cart. This premium gin was developed to perfectly compliment the refreshing-tasting, flowery Aviation cocktail and has become an icon of the American distilling movement. A blend of botanicals sourced from around the world blend together to create a beautiful gin with a nose of juniper, floral sweetness, and citrus peel, wonderful flavour with spicy notes of cardamom and cinnamon with floral notes, and a soft, lingering finish.

METHOD

Shake all the liquid ingredients with ice. Fine strain in to a chilled martini glass. Garnish with the maraschino cherry.

Greyhound

INGREDIENTS

– 45mL Absolut Vodka

– 150mL pink grapefruit juice – 1 wedge grapefruit

METHOD

Fill a rocks glass with ice cubes. Add the Absolut Vodka and pink grapefruit juice. Garnish with grapefruit.

Absolut Vodka is a modern icon. Since its launch in New York in 1979, our apothecaryinspired bottle and use of only the finest natural ingredients has made Absolut Vodka stand out right from the start. What can we say? We’re proud to be different.

Irish Coffee

INGREDIENTS

– 30mL Tullamore D.E.W. Original

– 90mL espresso coffee

– 15mL Demerara sugar

– 40mL cream (double/heavy, approx 36% fat content)

– Optional garnish nutmeg

METHOD

Pour Tullamore D.E.W. Original, hot coffee and Demerara sugar into an Irish Coffee glass. Stir well to ensure the sugar mixes with the coffee and whiskey. Shake the cream in a shaker until thickened before layering over the drink. Use a spoon to gently layer the cream collar so it stays floating on top.

TULLAMORE D.E.W. ORIGINAL IRISH WHISKEY 700ML

Tullamore D.E.W. is the original triple blend Irish whiskey known the world over for its smooth and gentle complexity. Our whiskey, made in Ireland, is the perfect balance of both fruit and spice.

CLICK TO PURCHASE

Margarita

INGREDIENTS

– 45mL Patrón Silver

– 30mL Citrónge Orange Liqueur

– 22.5mL fresh lime juice

– 7.5mL simple syrup

– Lime wedge for garnish

– Kosher salt (optional)

PATRÓN SILVER TEQUILA 750ML

An exceptionally high-quality, versatile spirit perfect for mixing in a cocktail or for sipping straight. Enjoy its fresh aroma of agave and fruits with notes of citrus. Take in the crystal clear colour with its bright, shimmery quality. Delight in the clean and crisp, light peppery finish. And then taste the dedication to perfection.

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METHOD

Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a rocks glass and garnish with a lime wedge. Optionally, salt half the rim of the glass with kosher salt.

Rusty Nail

The Rusty Nail was the most popular cocktail in the New York bars the Rat Pack hung out in during the 1960's. It's one of the few trademarked cocktails in the world, so it's not a Rusty Nail cocktail without Drambuie.

INGREDIENTS

– 20mL Drambuie Whisky Liqueur – 40mL Scotch Whisky – Ice

METHOD

Pour both ingredients over crystal clear ice and stir long enough to chill and dilute to taste. Garnish with a fresh lemon zest.

DRAMBUIE WHISKY LIQUEUR 700ML

A blend of aged Scotch whisky, spices, herbs & heather honey. Its origins can be traced to a secret recipe created for Bonnie Prince Charlie by his Royal Apothecary in the 18th Century.

Zombie

INGREDIENTS

– 30mL Bacardí Carta Blanca rum

– 20mL dark rum

– 15mL triple sec

– 30mL orange juice

– 15mL lime juice

– 15mL simple syrup – 5mL grenadine

METHOD

Pour all ingredients into a shaker full of ice, and give it a good shake. Strain and pour into a highball glass filled with crushed ice. Give it a stir with a bar spoon Garnish with a cherry and orange slice.

San Francisco

INGREDIENTS

– 1.5 parts SKYY Vodka

– 0.75 part Aperol

– 0.5 part lemon juice

– 3 part prosecco

– 1 part soda water

Garnish: Mint bouquet + watermelon triangle (optional)

METHOD

Add ice to wine glass and gently pour in prosecco, swirl in SKYY, Aperol and lemon juice. Top with a splash of soda water. Garnish with mint bouquet + watermelon triangle.

CLICK TO PURCHASE

SKYY Vodka was born in San Francisco, USA in 1992. While SKYY did not invent vodka, they perfected it right from the start.

SKYY VODKA 700ML

Hemingway Special

INGREDIENTS

– 60mL rum

– 40mL grapefruit juice

– 15mL Luxardo Maraschino Liqueur

– 15mL fresh lime

METHOD

Pour all ingredients into a shaker with ice. Shake well and strain into a large cocktail glass. Garnish with lime wheel.

LUXARDO MARASCHINO ORIGINALE 700ML

A premium Italian spirit crafted from the Marasca cherry, renowned for its unique flavour profile and versatility in cocktails. This clear liqueur is produced using a traditional distillation process that captures the essence of the whole cherry, including the fruit, pits, and leaves, resulting in a complex and aromatic spirit.

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Suffering Bastard

INGREDIENTS

– 30mL Hennessy V.S Cognac (or Brandy)

– 30mL London dry gin

– 20mL fresh lime juice

– 10mL lime cordial

– 3 dashes Angostura bitters

– Ginger beer to top

METHOD

Add Cognac, gin, lime juice and cordial to a cocktail shaker filled with ice. Shake vigorously. Add bitters and shake again. Strain into an ice-filled collins glass - or your favourite Tiki mug! And top with ginger beer. Garnish with pineapple cubes, maraschino cherry, lime wedge and fresh mint.

The 'Suffering Bastard' was originally developed as a hangover remedy!

HENNESSY V.S COGNAC

700ML

Hennessy Very Special (V.S) is one of the most popular cognacs in the world. Matured in new oak barrels, Hennessy V.S is bold and fragrant. Its beguiling character is uniquely Hennessy, a timeless choice with an intensity all its own.

CLICK TO PURCHASE

Vieux Carre

HENNESSY V.S.O.P

COGNAC 700ML

Hennessy V.S.O.P was commissioned in 1817 by the future King George IV of England to enthral guests at a colourful gathering. With its inviting nose of sweet apricot and its charming palate of voluptuous vanilla and mellow oak, Hennessy V.S.O.P is smooth, charming and all embracing.

CLICK TO PURCHASE

INGREDIENTS

– 30mL Hennessy V.S.O.P

– 30mL sweet vermouth

– 30mL bourbon whisky

– 1 Angostura bitter dash

– 1 Peychaud bitter dash

– 10mL Bénédictine – 1 orange zest

METHOD

Fill a mixing glass 2/3rds full with ice cubes. Pour in the ingredients and stir for 8 seconds. Strain and pour into a glass. Garnish with orange zest.

A ltos Paloma

INGREDIENTS

– 60mL Olmeca Altos Reposado

– 60mL fresh pink grapefruit juice

– 30mL lemon juice

– 15mL agave syrup

– A pinch of salt

METHOD

Pour all the ingredients, except the juice, into a glass. Mix to dissolve the agave syrup. Fill the glass with ice and finish with the pink grapefruit juice. Garnish with a grapefruit slice

OLMECA ALTOS

REPOSADO TEQUILA 700ML

Olmeca Altos Reposado is our most awarded tequila, achieving several medal at the most distinguished spirit competitions around the world since its creation. Sweet citrus notes of orange and grapefruit.

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Tommy's Margarita

INGREDIENTS

– 60mL Olmeca Altos Plata Tequila – 30mL agave syrup – 30mL lime juice

– Coarse salt for the glass rim

– A lime wedge for garnish

METHOD

OLMECA ALTOS PLATA TEQUILA 700ML

Olmeca Altos Plata is the most traditional expression of Altos. Recognised for its natural smoothness when sipped, sweet to the mouth with citrus notes like lime, lemon, and agave. The aftertaste is pleasant and long-lasting.

Cut fresh lime wedges and squeeze them directly into a glass. Crush the fruit in the glass with the tequila and agave syrup. Top with ice and stir. Garnish with chopped lemon and lime! CLICK TO PURCHASE

The 'decline' of cocktails, also known as the 'dark ages' wasn't as dark as it sounds! This era celebrated the escapist style of eating and drinking, where friendly pictures and imagination were more important than ever. Tiki bars, tropical serves and tequila were trending and serves often focussed on power - bright colours, sweet and fruity flavour and alcohol-heavy drinks. Popular serves during this time were: The Mai Tai, Harvey Wallbanger, Pina Colada, Singapore Sling, Mimosa, Kir Royale, Blue Hawaii, Golden Cadillac, Atomic Cocktail, Japanese Slipper, Grasshopper and the Tequila Sunrise.

1960’s to 1990’s THE DECLINE

Cointreau

1849–1875

A FAMILY AFFAIR

Amid the euphoria of the French Industrial Revolution, Adolphe Cointreau, an Angers confectioner at the time, decides to diversify the family business to include liqueurs, starting with a local favourite, the Guignolet. That is when the destiny of the Cointreau distillery begins to take shape.

1898-1922

SPOTLIGHT ON COINTREAU

Cointreau begins its storied advertising saga. The brand sets up an in-house advertising studio, where the beloved “Pierrot Cointreau” character was created by Nicolas Tamagno, a celebrated portrait artist at the time.

1988-2019

THE SAGA LIVES ON

In 2018, Cointreau launches a new international advertising campaign, “The Art of the Mix.” The campaign features a dance inspired by the brand’s four most iconic cocktails—the Margarita, the Cointreau Fizz, the Sidecar, and the Cosmopolitan.

2022-TODAY

A NEW ERA OF INNOVATION

Cointreau achieved great recognition in 2024, garnering top awards including Double Gold at the Sip Awards, Gold at the Bartender Spirits Awards, and more awards from esteemed competitions like the International Spirits Challenge, International Wine & Spirits Competition, and Spirit Business Awards.

1885-1893

THE BIRTH OF AN ICON

After several years of relentless research and experimentation, Édouard Cointreau succeeds in creating what he had imagined: a perfectly balanced, crystalline liqueur that’s three times more concentrated in flavour and less sweet than the liqueurs of the time.

1923-1972 THE AGE OF MATURITY

The emblematic Margarita is created in Acapulco by American socialite Margaret Sames, who famously claimed, “A Margarita without Cointreau isn’t worth its salt.”

Pina Colada

INGREDIENTS

– 50mL Malibu Original

– 50mL pineapple juice

– 25mL cream of coconut

– 12.5mL lime juice (optional)

– Garnish: pineapple slice – Ice

MALIBU ORIGINAL 700ML

METHOD

Fill a shaker with ice cubes. Pour in Malibu Original, pineapple juice, cream of coconut and lime juice (optional). Shake for 8-12 seconds and strain into a hurricane glass with ice. Garnish with a pineapple slice and enjoy!

Malibu is the number one white rum-based coconut spirit in the world. No matter your choice of drinks, we’re here to do whatever tastes good. So, grab your friends, mix up something tasty, and let the party start!

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Cucumber Mint Cooler

INGREDIENTS

– 60mL of Tovaritch! Vodka

– 30mL lime juice

– 22mL simple syrup

– Few slices of cucumber

– Few mint leaves

– Soda water

METHOD

Muddle a few slices of cucumber and a few mint leaves in a shaker. Add Tovaritch, lime juice, and simple syrup. Shake with ice and strain into a highball glass filled with crushed ice. Top with soda water and garnish with a mint sprig and a cucumber slice.

TOVARITCH!

Forget gimmicks. Tovaritch! is vodka in its purest form – clean, award-winning, unapologetically real.

Born in Europe, it’s the vodka that conquered judges across the globe: 150 international awards and counting. Whether shaken, stirred, or served neat –this “buddy” always delivers.

Golden Cadillac

INGREDIENTS

– 30mL Galliano Vanilla

– 30mL White Creme de Cacao liqueur

– 30mL cream

METHOD

Shake all ingredients and fine-strain in a pre-chilled glass. Garnish with dark chocolate shavings.

GALLIANO VANILLA 500ML

Galliano Vanilla contains the heart of Galliano L’Autentico, including Mediterranean anise, cardamom lavender, peppermint, and cinnamon. However, some prefer the taste of a strong tone of vanilla. Therefore a fragrant vanilla distillate of the highest quality has been added to the Galliano base to create

Galliano Vanilla. Galliano Vanilla has a round scent, a sweet vanilla flavour, and a lower ABV (30%). This pronounced aroma in our vanilla liqueur offers versatility in cocktails while retaining Galliano’s unmistakable character.

CLICK TO PURCHASE

Harvey Wallbanger

INGREDIENTS

– 15mL Galliano Vanilla

– 90mL orange juice

– 30mL vodka or gin of choice

METHOD

Mix vodka/gin and orange juice in a mixing glass with ice. Strain into a highball glass. Add Galliano on top and garnish with orange peel.

Grand Mai Tai

INGREDIENTS

– 45mL Grand Marnier Cordon Rouge

– 60mL Appleton Estate Signature Blend

– 15mL Amaretto

– 15mL fresh lemon juice

– Ice cubes

– Lime slice, mint and pineapple leaf to garnish

METHOD

Combine all liquid ingredients in a cocktail shaker with ice and shake briefly. Strain into a collins or double old fashioned glass. Add garnish to surface of a cocktail. Your mai tai with Grand Marnier is ready.

GRAND MARNIER CORDON ROUGE

LIQUEUR 500ML

The history of cordon rouge is inextricably linked to that of Grand Marnier. One day, louis-alexandre had the inspiration to blend cognac, the finest of all spirits and the pride of southwestern France since the seventeenth century, with aromatic orange essence. He took more than a decade to create, improve, and refine the liqueur that the world would one day know as grand marnier cordon rouge liqueur. It was 1880 when the legend was born.

Mimosa

INGREDIENTS

– 40mL Cointreau

– 120mL champagne

– 40mL fresh-squeezed orange juice

METHOD

Add fresh-squeezed orange juice to a champagne flute. Top off with champagne then add Cointreau to enhance this festive cocktail.

Excellence is cultivated through the constant quest for perfection. Today, this tradition is continued by Master Distiller of the Maison Cointreau, Carole Quinton. Balanced. Versatile. Aromatic. Inescapable. Experience Cointreau Original.

Kir Royale

INGREDIENTS

– 4 parts champagne/prosecco/cava – 1/2 part Chambord – Black raspberry garnish

METHOD

First we take an elegant coupe glass, and then pour the sparkling wine or bubbly of your choice. Next we add a splash of black raspberry decadence, also known as Chambord. Finally, we garnish with a mouth-watering black raspberry!

Chambord Royale

The Chambord Royale is an exquisite variation of the classic Kir Royalesubstituting rich Chambord black raspberry liqueur in place of crème de cassis.

CHAMBORD 500ML

Encased inside our elegant orb shaped bottle sits the exquisite Chambord, bursting with flavours of black raspberry, citrus, vanilla, honey, and a splash of charisma. Prepare your senses to indulge in a taste of velvety smooth black raspberry liqueur.

Blue Hawaii

INGREDIENTS

– 1 ½ parts Sailor Jerry Spiced Rum

– ½ part Blue Curacao

– 1 part pineapple juice

– ½ part lime juice

– ¾ part simple syrup

SAILOR JERRY SPICED

RUM 700ML

Mix up Sailor Jerry spiced rum – all year round. With the boldness to stand out and the smoothness to blend in, Sailor Jerry spiced rum makes one damn-tasty drink, no matter how you like it.

CLICK TO PURCHASE

METHOD

Combine all ingredients in a shaker with ice. Shake until well chilled and frothy. Pour in a daiquiri glass filled with crushed ice and garnish with maraschino cherries and pineapple chunks.

Singapore Sling

INGREDIENTS

– 30mL Tanqueray London Dry Gin

– 10mL Triple Sec Liqueur

– 10mL cherry brandy

– 10mL Benedictine Liqueur

– 60mL pineapple juice

Ngiam Tong Boon

The Singapore Sling was created by Ngiam Tong Boon, a bartender at the Raffles Hotel in Singapore, in 1915. It was originally designed to appeal to British colonial visitors. The Singapore Sling was a unique creation that combined gin, cherry liqueur, pineapple juice, lime juice and other ingredients to create a complex and refreshing flavour. The original recipe for the cocktail was lost for many years, and it wasn't until the 1970s that it was rediscovered by Ngiam's nephew.

– 30mL lime juice

– 10mL Grenadine

– 1 orange wedge (garnish)

– 1 maraschino cherry (garnish)

– 1 dash of soda water

TANQUERAY LONDON

DRY GIN 700ML

Crystal clear, thanks to four times distillation. Perfectly balanced, yet ready to stir something up. Tanqueray London Dry is a bold, brave spirit, just like Charles Tanqueray.

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METHOD

Shake all ingredients except for the soda over ice. Strain into an iced highball glass. Top with a splash of soda and one dash of cocktail bitters. Garnish with a maraschino cherry and an orange wedge.

Japanese Slipper

INGREDIENTS

– 1 part Midori Melon Liqueur

– 1 part DeKuyper Triple Sec

– 1 part lemon juice

– Maraschino cherry for garnish

METHOD

Pour Midori, triple sec and lemon juice in a cocktail shaker. Shake with ice and strain into a chilled cocktail/martini glass. Garnish with a maraschino cherry.

MIDORI LIQUEUR 700ML

Midori is the original melon liqueur enhanced by premium Japanese muskmelons that can be enjoyed with juices, spirits and other liqueurs - a fruity sensation of fresh melons. Midori® Melon Liqueur’s quality and delicious taste come from the blending of the juices of premium muskmelons — which are extremely rare in Japan. Grown in only one region of Japan, they are incredibly

hard to find. Because of this, they can sell for as much as US $20,000 in their first harvest. In addition to their rarity, both musk melons are cultivated in rich soils to create the tastiest melons. By extracting the essence from two different Japanese melons using two different production methods, a premium melon flavour is born.

Grasshopper

METHOD

Build ingredients in a Boston glass with ice and shake. Strain into a coupe glass, and garnish with chocolate flakes and a mint leaf.

INGREDIENTS

– 30mL VOK Crème de Menthe Liqueur – 30mL VOK White Crème de Cacao – 30mL cream – 30mL milk

– Garnish: chocolate flakes/powder & mint.

VOK CRÈME DE MENTHE LIQUEUR 500ML

Crème de Menthe Liqueur is a clean and crisp tasting liqueur made by blending an assortment of mint essences. It's a versatile liqueur that can be enjoyed as an after dinner drink, a simple mixer or the key to a number of delicious cocktails.

Tequila Sunrise

INGREDIENTS

– 60mL El Toro Tequila

– 120mL orange juice

– 15mL Cawsey's Grenadine

METHOD

To a cocktail shaker, add Tequila Blanco, orange juice and ice. Shake till cold. Strain into a glass. Slowly pour in grenadine and gently stir to keep layers separate.

EL TORO CLÁSICO TEQUILA 700ML

Agave grown in the heart of Tequila, the town which the spirit is named after. El Toro Tequila Blanco is made using only the best agave plants, hand-harvested at full maturity and double distilled to create a smooth, flavoursome Tequila. Silver white in colour and tasting of ripe agave, citrus and subtle spice, El Toro is perfect to sip or mix.

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The Cocktail 'Renaissance' refers to the revival of classics all around the world - or you could call it a revolution! Traditional cocktails and recipes saw fun and fruity variations and cocktail culture was cemented as a mainstream phenomenon here to stay.

The cocktail that defines this era possibly more than any other is the Cosmopolitanbrought to fame by both Madonna and Sex & The City. Closely followed by both the Espresso Martini and Aperol Spritz, each of which was created much earlier in time but only rose to popularity in the 2000's. Other popular serves include: Long Island Iced Tea, Blue Lagoon, Appletini, Strawberry Daiquiri, Screaming Orgasm, Sex on the Beach, Funky Cold Medina and the Slow Screw.

1990’s to 2010 THE COCKTAIL RENAISSANCE

Absolut

Absolut Vodka aims to redefine the vodka market by fostering inclusivity and sustainability.

For over 40 years, we have promoted social progression through creative collaborations and innovative products, including flavoured vodkas. Absolut is deeply committed to sustainability, a value instilled by its founder, LO Smith, who prioritized public health and employee well-being over a century ago. Today, Absolut's distillery is among the most energy-efficient globally, with aspirations to produce a carbon-neutral product.

The brand believes in mixing people, ideas, and drinks to create a more open, free, and enjoyable world. Absolut's iconic bottle, inspired by 18th-century Swedish apothecary designs, is made from 53% recycled clear glass and features the image of its founder, Lars Olsson Smith. Smith's innovative distillation process, which removes impurities, is still used today.

Absolut Vodka is produced entirely in and around Åhus, Sweden, with complete control over the production process. The water used is sourced from deep wells, and the wheat comes from 300 local farms within 75km of Åhus. Since 2004, the distillery's carbon emissions have decreased by 80%. Despite its Swedish roots, Absolut Vodka is available in over 130 markets worldwide, symbolizing creativity, community, and sustainability.

Blue Lagoon

INGREDIENTS

– 30mL vodka

– 30mL VOK Blue Curacao

– 5mL fresh lime juice

– Lemonade to top

– Garnish: lemon wheel and a cherry

METHOD

Add vodka, blue curacao and lime juice to a cocktail shaker filled with ice. Shake until well chilled. Strain into a hurricane glass filled with ice. Top with lemonade and garnish with a lemon wheel and cherry.

VOK BLUE CURACAO LIQUEUR 500ML

Blue Curacao Liqueur adds its distinctive vibrant blue colour to many classic cocktail recipes. This orange flavoured liqueur resembles the dried peel of oranges found on the Caribbean Island of Curacao.

Long Island ea

INGREDIENTS

– 12.5mL Smirnoff Vodka

– 12.5mL Don Julio Blanco Tequila

– 12.5mL Captain Morgan Rum

– 12.5mL Gordon's Gin

– 12.5mL VOK Triple Sec

– 25mL lemon juice

– 125mL cola

– 1 lemon wedge (garnish)

METHOD

Shake all the ingredients except the cola with ice. Strain into an icefilled highball glass. Top with cola. Garnish with a lemon wedge.

Triple Sec Liqueur is a very popular liqueur that delivers the fresh flavour of orange peel. It is one of the most versatile liqueurs being used as a mixer and as a cocktail ingredient.

Don Julio Blanco Tequila is the base from which all of our other variants are derived. Commonly referred to as “silver” tequila, its crisp agave flavour and hints of citrus make it an essential component to a variety of innovative drinks including margaritas.

Cosmopolitan

INGREDIENTS

– 60mL Arktika Vodka

– 30mL Cointreau

– 1 teaspoon fresh lime juice

– 125mL cranberry juice

– Garnish: lime wheel

METHOD

Add all ingredients into a cocktail shaker filled with ice. Shake and strain into a martini glass. Garnish with lime.

ARKTIKA VODKA 700ML

A warm and clean sensation lingers on your palate. The balance between warmth and sweetness is perfectly achieved, leaving you with a smooth and harmonious conclusion to this delightful vodka experience.

Appletini

INGREDIENTS

– 45mL 23rd St Classic Vodka – 20mL apple liqueur

– 45mL apple juice - tip, use fresh cloudy apple juice for a lovely green colour

– 10mL sugar syrup

– 10mL lemon juice

23RD ST CLASSIC VODKA 700ML

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METHOD

Add vodka, liqueur, simple syrup and juices to a cocktail shaker filled with ice. Shake until well chilled. Strain into a martini glass. Garnish with an apple slice.

Smooth, crisp and utterly enjoyable –an embodiment of sun-soaked joy and something truly Australian. To be swirled, sipped, savoured and shared.

Strawberry Daiquiri

INGREDIENTS

– 40mL VOK Strawberry Liqueur

– 45mL Beenleigh White Rum

– 15mL sugar syrup

– 15mL fresh lime juice

– 3 strawberries

METHOD

Muddle the strawberries in a Boston glass, add other ingredients and shake with ice. Strain into the chilled glass and garnish.

VOK STRAWBERRY LIQUEUR 500ML

Strawberry Liqueur is a delicious liqueur with the taste of freshly picked, ripe strawberries. It is used widely to flavour fruity or tropical cocktails.

Sex On The Beach

INGREDIENTS

– 20mL Absolut Vodka

– 100mL orange juice

– 100mL cranberry juice

– 20mL Peach Schnapps

– Garnish: lime wheel and 1 whole cherry

METHOD

Fill a highball glass with ice cubes. Add Absolut Vodka, Peach Schnapps and cranberry juice. Top up carefully with fresh pressed orange juice, making sure the layers stay separated. Garnish with a wheel of lime and a cherry, and enjoy.

Slow Comfortable Screw

INGREDIENTS

– 45mL vodka

– 15mL Southern Comfort Whiskey Liqueur

– 15mL sloe gin

– Orange juice to top

– Garnish: orange wedge and cherry

METHOD

Add vodka, southern comfort and orange juice to a glass filled with ice. Float the sloe gin on the surface - it will slowly bleed into the cocktail! Then garnish with an orange wedge and skewered cherry.

SOUTHERN COMFORT ORIGINAL 700ML

Delicious in all the right ways. This is whiskey at its most laid back. Smooth. Satisfying. With that just-right balance of sweetness and spice. Southern Comfort Original is the one-of-a-kind taste you’ll keep coming back to.

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Espresso Martini

INGREDIENTS

– 30mL Vodka

– 30mL Kahlúa

– 30mL freshly brewed espresso

– Garnish: 3 coffee beans

METHOD

Fill a cocktail shaker with ice cubes. Add vodka, Kahlúa, and espresso. Shake well to get the foam on top, and strain it into a cocktail or martini glass. Garnish by placing three coffee beans on top.

KAHLÚA COFFEE

LIQUEUR 700ML

A popular, sweet coffee-flavoured liqueur made from rum, Arabica coffee beans, and vanilla. Originating from Mexico, it is widely known for its rich, robust flavour and versatility in cocktails.

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A ffogato

INGREDIENTS

– 1 splash Frangelico

– 1 shot espresso or freshly brewed coffee

– 2 scoops vanilla ice cream or gelato

METHOD

Using your desired brewing method, brew one (1) shot espresso or hot coffee. As the espresso/coffee is brewing, drop 2 scoops vanilla gelato or ice cream into a rocks glass. Pour the espresso shot and one (1) splash of Frangelico over the gelato or ice cream and enjoy!

FRANGELICO LIQUEUR 750ML

As a classic liqueur, Frangelico delights the senses prepared in any way. Its darker appearance is always ready to surprise with a sweet golden taste.

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The 2000's-2010's is what we could call the Modern Renaissance, where trends shifted from sugary drinks toward classic, forgotten recipes. Presentation and aesthetics became critically important with the rise of social media platforms sending the world into a frenzy to get the 'perfect shot'. Popular serves plastered over the web were: Aperol Spritz, Frosé, Porn Star Martinis and Espresso Martinis.

2010 to Present MODERN DAY

Aperol History: Together since 1919

1912-1919

EXPERIMENTATION AND DEDICATION

Created in 1919 by the Barbieri brothers, Luigi and Silvio, in the liqueur company of their father, Aperol is an aperitivo made from seven years of experimentation.

1950-1960

WELCOME

APEROL SPRITZ

In the 50’s the famous recipe that made Aperol Spritz cocktail so popular was born. This is also the period of “Il Carosello”, the first Aperol TV commercial.

2000-2008

APEROL SPRITZ

REVOLUTION

Following Aperol’s acquisition by Gruppo Campari, the brand continues a strong advertising campaign behind Aperol Spritz and becomes more international. These are the years when Aperol builds strong ties to consumers through art, advertising, music and lifestyle, achieving resounding success in Italy and around the world.

1919-1930

APEROL AND CONVIVIALITY

In the immediate post-war period and in later years, Aperol became popular all over Italy, particularly with young adults gathered in cafés in Padua and traditional bars in Venice.

2019-2022

100 YEARS OF JOY

Recognised around the world for accompanying life’s magic moments. A backdrop to those shared connections between friends; spontaneous and light-hearted, meaningful and precious. Aperol raises a glass to 100 years of joyful moments. Here’s to sharing many more together!

1980-1990 FROM VENETO TO THE WORLD

A period of great active impulse for Aperol communication begins, gaining a more cosmopolitan and international dimension.

2009-2018

APEROL SPRITZ VIBES

The Aperol Spritz drink vibes reach town squares with a world record event and its vibrant and cheerful atmosphere.

Aperol Spritz

INGREDIENTS

– 90mL Prosecco

– 60mL Aperol

– 30mL soda – 1 slice of orange

METHOD

Place ice cube in a stemmed balloon glass. Pour in Prosecco, then follow by pouring the Aperol and soda. Slice an orange and use it as a garnish.

APEROL 700ML

Aperol has all the elements of a perfect aperitif thanks to its balanced blend of high-quality ingredients, its cheery, vibrant, bright orange hue and its fresh, unique, bittersweet flavour.

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Frosé

INGREDIENTS

– 250mL of De Bortoli Prosecco Rosé – 250mL grapefruit juice – 1/2 cup of ice – Thyme for garnishing

METHOD

Combine the De Bortoli Prosecco Rosé, grapefruit juice and ice in a large jug and blend until smooth. Once combined, pour carefully into your cocktail glass. Hint of thyme for garnish. Sit back and enjoy!

DE BORTOLI PROSECCO ROSÉ 750ML

Lovely pale Rosé colour. Light and fragrant with notes of brioche, wild strawberry and pomegranate. Gentle creamy flavours, fine bubbles, fresh as a daisy and very drinkable.

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Espresso Wooftini

INGREDIENTS

– 60mL Sheep Dog

Peanut Butter Whiskey

– 60mL espresso – Ice cubes

– Espresso bean to garnish

METHOD

Elevate your espresso martini with this nutty twist. Featuring a smooth, creamy texture and bold notes of peanuts, caramel and vanilla. It’s the ideal drink for kicking back unwinding and treating yourself!

Pornstar Martini

INGREDIENTS

– 45mL Absolut Vanilia Vodka

– 25mL passion fruit purée

– 15mL vanilla syrup

– 1 slice pineapple

– 1 half passion fruit

– Champagne (or prosecco)

– Ice cubes

ABSOLUT VANILIA VODKA 700ML

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METHOD

Using a paring knife, cut a medium-thick pineapple slice. Grab a cocktail shaker and add the pineapple slice. Use a muddler to mash up the pineapple. Pour Absolut Vanilia, passion fruit pulp, vanilla syrup, and passion fruit purée into the shaker. Add ice cubes to the shaker. Give everything a vigorous shake. Grab a hawthorne strainer together with a fine strainer and double strain the mix into a chilled cocktail glass. Using a paring knife, cut one passion fruit in half. Top off your cocktail with a floating half of passion fruit. Serve alongside a shot of ice-cold champagne (or prosecco) and enjoy!

The Pornstar Martini

If the name doesn’t grab your attention, its tropical flavours and truly one-of-a-kind presentation will. When you see the name ‘Martini’, you might think of a classic Martini made with Gin, Vermouth, garnished with an Olive and/or Lemon Twist. But the Pornstar Martini belongs to the group of Fresh Fruit Martinis aka Fruitinis that emerged in the 90s.

Green Apple Spritz

INGREDIENTS

– 15mL Glenfiddich 12 Year Old

Single Malt Scotch Whisky

– 30mL cloudy apple juice

– 15mL lemon juice

– Dash of Angostura bitters

– Soda (to top up with)

METHOD

Combine 15mL Glenfiddich Whisky, 30mL cloudy apple juice, 15mL lemon juice and a dash of Angostura bitters in an ice-filled shaker. Shake well, and strain into a tall glass filled with ice. Top with soda and garnish with a lemon twist.

GLENFIDDICH 12YO

SCOTCH WHISKY 700ML

With a unique freshness from the same Highland spring water we’ve used since 1887, its distinctive fruitiness comes from the high cut point William Grant always insisted upon. Characteristic sweet, fruity notes. Develops into butterscotch, cream, malt and subtle oak flavours.

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Paper Plane

INGREDIENTS

– 30mL 36 SOUTH Australian Whisky

– 30mL lemon juice

– 30mL Amaro

– 30mL Aperol

36 SOUTH DOUBLE GRAIN WHISKY 700ML

A new style of whisky from a unique place that is waiting to be discovered. Here we have harnessed the raw elements and natural ingredients of the land, using local grains of wheat and barley, and water sourced from the snowy mountains.

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METHOD

Pour all ingredients into a tumbler with ice. Shake vigorously. Pour and strain into a chilled coupe glass, over ice. Garnish with tiny paper plane.

Lemsecco Sunrise

INGREDIENTS

– 150mL Lemsecco Blood Orange – 25mL tequila

METHOD

Build in a large balloon glass over ice. Add Tequila and then pour in the Lemsecco Blood Orange. Garnish with an orange wheel.

LEMSECCO SPRITZ

LEMON 750ML

A Modern Classic in the Cocktail Renaissance

The Cocktail Renaissance of the 1990s sparked a global revival of creativity behind the bar. Suddenly, cocktails weren’t just about tradition, they were about re-invention and bold new flavour combinations.

LEMSECCO SPRITZ BLOOD ORANGE 750ML

A refreshing blend of bubbly Prosecco and REAL citrus fruit. Savour and soak up the summer vibes with every sip. Cheers to endless summer days and refreshing moments.

Bartenders embraced premium ingredients, fresh produce, and a spirit of experimentation that continues to define cocktail culture today.

That spirit is exactly what inspired Lemsecco Sunrise. Crafted with 150mL of Lemsecco Blood Orange and 25mL of tequila, poured over ice in a tall glass, it’s a playful nod to the timeless Tequila Sunrise, but with a refreshingly zesty twist.

Born from a citrus-obsessed creative and an award-winning winemaker, Lemsecco was never about following the old rules. It’s about breaking them with bold flavours, real fruit, and sparkling energy that speaks to today’s sociable drinkers. In the same way the Cocktail Renaissance redefined what a cocktail could be, Lemsecco Sunrise reimagines how a spritz can shine: vibrant, approachable, and made to Make Summer Zesty.

SQUEALINI RIPE RASPBERRY SPRITZ

750ML

A refreshingly tangy spritz with aromas of fresh primal raspberries. On the palate, a vibrant flavour of fresh raspberry fruits and a clean balanced finish that lingers. Perfect for any celebration or pig-nic with friends!

Pour the Squealini Ripe Raspberry into a glass over ice and enjoy. CLICK TO

METHOD

Paloma

INGREDIENTS

– 60mL 1800 Blanco

– 90mL grapefruit soda

– 10mL fresh lime juice

– 5mL Agave syrup

METHOD

Build all the ingredients over ice. Garnish with grapefruit half-wheel.

1800 BLANCO TEQUILA 750ML

Blanco follows the original formula created in the year 1800. Made with just three ingredients, it's a smooth, medium-bodied expression that boasts complexity and character.

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Citrus Glow

INGREDIENTS

– De Bortoli Limoncello Spritz

– 30mL Aperol

– 60mL blood orange juice

– Orange bitters (optional)

– Orange slice for garnish

METHOD

Combine Aperol, blood orange juice and a couple drops of orange bitters in a shaker with ice. Shake and strain into a chilled coupe glass. Top with De Bortoli Limoncello Spritz and garnish with an orange slice.

DE BORTOLI LIMONCELLO SPRITZ 750ML

Refreshingly light and easy drinking, De Bortoli Limoncello Spritz is bubbly with an explosion of lemons and plenty of citrus charm. A delicious spritz to be enjoyed whenever you feel like it, with or without food.

Muscat Mint Royale

INGREDIENTS

– 40mL Muscat Aperitif Rutherglen

– 7.5mL Maraschino liqueur

– 10mL ginger syrup

– 15mL lemon juice

– 4-5 mint leaves

METHOD

De Bortoli Prosecco

Orange sugar and mint leaf for garnish

Rim half of the flute glass with orange sugar. Combine all ingredients (including mint leaves) in a shaker with ice. Shake vigorously until well chilled. Double strain into glass. Garnish with a mint leaf. To make the orange sugar ginger syrup, visit the website below.

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DE BORTOLI MUSCAT

APERITIF 750ML

The bright fresh Muscat takes your taste buds on a journey, from delicate Turkish delight through quince, cruising home to a refreshingly bitter finish. Refreshing enough for an afternoon aperitivo, quirky enough to add personality to any mixed drink or cocktail.

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Tequila & Tonic

INGREDIENTS

– 50mL Don Julio Blanco Tequila – 150mL tonic water – 1 lime wedge (garnish)

METHOD

Add all ingredients to an ice-filled highball glass. Stir to combine. Garnish with a lime wedge.

DON JULIO BLANCO TEQUILA 700ML

Don Julio Blanco Tequila is a true tequila connoisseur’s Blanco. The nose carries light citrus aromas, whilst its palate is clean and crisp with some sweet notes of vanilla. The perfect base for the ultimate margarita. Using the finest raw agave and a time honoured distillation process, Don Julio Blanco Tequila is tequila in its truest form.

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G rand Margarita

INGREDIENTS

– 44mL Espolòn Blanco/Reposado

– 22mL Grand Marnier Cordon Rouge

– 22mL fresh lime juice

– 7.4mL Agave nectar

– Lime wheel garnish and salt

METHOD

Fill a wide shallow dish with 2-3mm of fine salt. Cut a lime in half and rub around the rim of the glass. Holding glass upside down, dip wet delicately into the salt. Shake ingredients with plenty of ice, and double strain into a coupette. Garnish with lime peel/wedge

ESPOLÒN BLANCO TEQUILA 750ML

Our unaged Tequila Blanco is created using 100% Blue Weber agave. It delivers a perfectly smooth and balanced taste that you can enjoy neat, shaken over ice, or in your favourite cocktail.

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