The holidays are upon us, and you’ve stocked up on our delicious schnapps, ready to dazzle your friends and family with flavour-packed, colourful cocktails. But wait—there’s a twist in your holiday plans: you’re not quite sure how to serve all the tempting schnapps you’ve picked up!
Fear not, because we’ve got you covered. Below, you’ll find eight colourful cocktail recipes featuring the best of our Wildbrumby schnapps, from Pink Lady Apple and Sour Apple to Devil’s Tongue, Butterscotch, Pear William, and Peach Nectar. Don’t forget, we’ve also got our seasonal Sour Cherry out now, and Limoncello makes a perfect pre-dinner aperitif.
Each cocktail is fruity, refreshing, and perfect for summer sipping, but we’ve thrown in a little surprise— the Butterscotch Cowboy, which is the kind of drink that lets you throw caution to the wind and have a little fun. So, grab your shaker and get ready to impress!
Pink Lady Apple | The Sweetest Sour
‘Sour’ isn’t our first thought when we think of our pink lady apple schnapps. But this cocktail is the perfect balance of sweet apple and citrus – so we just had to include it! Plus, we can’t get enough of that silky-sweet texture.
Whip out this recipe when you want to show off your cocktail skills to friends. Or any time you want to sit back and enjoy a great sunset with a cheese platter all to yourself.
Ingredients:
60mL wildbrumby pink lady apple schnapps
15mL aquafaba (chickpea juice)
20mL freshly squeezed lemon juice
pink lady apple
Method:
Cut up a wedge of any sweet pink apple into cubes and add to a bar shaker with lemon juice. Muddle your apple pieces till slightly squished. Add ice and all other ingredients, before shaking thoroughly. Strain into a tumbler glass over large ice cubes, and garnish with a fan of apple slices.
Sour Apple | Sour Apple Mojito
Refreshing, sweet and a little bit tart. This combination of our sour apple schnapps and classic gin brings a beautiful floral element to the drink. You’ll never want to make a mojito any other way again!
It’s also a great recipe to batch and serve at parties or an afternoon barbecue. Simply multiply your ingredients by six and build the drink in a pitcher. Now all your friends have to do is pour.
Ingredients:
30mL wildbrumby classic gin
30mL wildbrumby sour apple schnapps
mint
lime
ginger ale
granny smith apple
Method:
Muddle two lime wedges and four mint leaves in a tall glass before adding our sour apple schnapps and classic gin. Fill the glass with ice and place one thinly sliced half-moon of apple and a sprig of mint down the inside of the glass. Top with ginger ale.
Devil’s Tongue | Strawberry Sting
Chilli and strawberry are the surprising pair that you won’t be able to get enough of! Especially when summer wants to say ‘hello’ or when friends spontaneously pop around with a devilish cheese platter.
Ingredients:
30mL wildbrumby devil’s tongue
30mL strawberry syrup
soda water
punnet of strawberries
How to make it:
To make your strawberry simple syrup, quarter 5 strawberries before mashing in a small pot.
Add 100g white sugar and 120mL water to the pot. Bring to a simmer and stir till the sugar has dissolved before taking it off the heat. Once the mixture has cooled and taken on a reddish-pink colour, strain the contents into a small jug.
Now that you have your strawberry syrup – it’s go time! Pour wildbrumby devil’s tongue schnapps and your strawberry syrup into an ice filled glass. Top with soda water and garnish with halved strawberries.
This recipe will make 6 servings. Bottomless Strawberry Stings anyone?
Butterscotch | The Cowboy Shot (aka Winter Whiteout)
This butterscotch duo is a fun winter favourite for snowsports enthusiasts that is ever-so-simple to put together in a shot glass and then share with a friend or five.
Ingredients:
30mL butterscotch schnapps
20mL Irish Cream (eg Baileys)
How to make it:
Pour butterscotch schnapps into a shot glass until about 2/3 full.
Top up shot glass with Irish Cream by pouring slowly it over the back of a small spoon to keep it separated from the schnapps.
*For a punchier variation, replace the Irish Cream with Spiced Rum to create a ‘Burt Reynolds’.
Pear William | Pear of Coconuts Mojito
Nothing sings summer more than a refreshing mojito (except, maybe this twist on the Cuban classic).
With notes of coconut, zingy lime, and our aromatic pear william schnapps – this cocktail will quickly become your poolside favourite!
Ingredients:
30mL wildbrumby pear william schnapps
30mL coconut water
lime
soda water
Method:
Muddle 2 wedges of lime in a highball glass before adding coconut water and our pear william schnapps. Then, top with ice and soda water.
Hold off on that sprig of mint – you’ll want to garnish this bubbly, summery treat with a fan of pear slices!
Peach Nectar | Peachy Tea
Incorporating the vibrant flavours of juicy peach and floral earl grey tea, this is an easy-to-make cocktail you’ll want to impress your friends with.
Plus, it’s perfect to batch for sunny picnic parties and big dinner get-togethers. You’ll never want an iced tea served any other way.
Ingredients:
45mL wildbrumby peach nectar schnapps
Peaches in Syrup (15mL syrup, 2 peach slices)
130mL Iced English Breakfast Tea
Method:
Prepare your iced tea by brewing 60mL of English Breakfast tea. Transfer the teabag and tea into a container and add 70mL of cool water. Place in fridge for 5 minutes or till thoroughly mixed and chilled. Then discard the teabag.
Build your cocktail by adding wildbrumby peach nectar schnapps, peach syrup, and iced tea to a tall, ice filled glass. Mix with a bar spoon and garnish with 2 slices of peach.
Batching your Peachy Tea? Add 180mL of wildbrumby peach nectar schnapps, 60mL peach syrup, and 520 mL of iced tea to a large jug. Add ice and peach slices. Store in the fridge till you’re ready to enjoy!
You can find our wildbrumby peach nectar here.
Sour Cherry | Cherry Sour
Nothing says Christmas quite like cherries and this luscious cocktail is no exception.
Our Cherry Sour strikes the perfect balance between the sweet and sour elements of our seasonal Sour Cherry schnapps with cherry notes from our Christmas gin adding depth to this festive favourite.
Ingredients:
60mL wildbrumby Sour Cherry schnapps
30mL wildbrumby Christmas gin
20mL fresh lime juice
1 teaspoon wildbrumby morello cherry syrup (or make your own syrup from cherry jam)
30mL aquafaba chickpea juice (or 1 fresh egg white if preferred)
Method:
Add all ingredients into a cocktail shaker. Shake dry (without ice) for 15 seconds, then add ice and shake until cold.
Double strain into an ice filled tumbler and garnish with morello cherries.
Limoncello | Limoncello Passion Spritz
40mL wildbrumby limoncello
20mL passionfruit pulp
wildbrumby brut (dry sparkling wine)
soda water
The Limoncello Passion Spritz is best enjoyed under full sun with good music on full blast! (And, hopefully, with a few friends… even if it’s just over zoom).
You can build this cocktail straight into your glass – no bar shakers and no clean-up afterward. First, add our wildbrumby limoncello and the passionfruit pulp to a large wine glass. Top with 90mL of wildbrumby brut and a splash of soda water.
Lastly, fill your glass to the brim with ice. Want to keep your spritz flavourful till that last, golden drop? Then this is the most important step. Adding ice last ensures your spritz is evenly mixed and prevents it from diluting before it’s even served.
Garnish your drink with a lemon wedge and a colourful paper straw for good measure!
