We want to see your schnappy Christmas cocktail recipes!
Take a pic (or happy “schnapp”) of your best cocktail featuring wildbrumby schnapps and tag us throughout November/December on socials for a feature.
Your creativity deserves recognition!
Instagram: @wildbrumbydistillery
Facebook: Wildbrumby schnapps distillery
Join artist Spalding for a private group guided sculpture walk in the garden at wildbrumby distillery. You’ll also get the chance to peek inside the Spalding Studio – rarely open to the public. Upon the conclusion of the walk, relax in the cafe with a beverage, followed by a schnapps tasting.
Thursday to Monday (weather permitting)
$20 per person includes a guided sculpture walk and tea/coffee or cocktail, and a schnapps tasting, with all proceeds going to support the not-for-profit work of One Thredbo
Bookings essential. Minimum number of 6 participants required.
To enquire, please email orders@wildbrumby.com or phone (02) 6457 1447.
Hyatt Hotel Canberra is turning 100 and to celebrate they are throwing a glamorous party to rival the Great Gatsby!
Come and join us at our pop-op Bellini Bar on Friday 25th October from 7pm!
Friday 25th October 2024
7pm – 10pm
Hyatt Hotel Canberra, 120 Commonwealth Avenue, Yarralumla
Thursday 20 June 2024
Experience the spirit of the Snowy Mountains at Hyatt Hotel Canberra’s Schnapps masterclass. Join wildbrumby founder Brad Spalding and distiller Sebastian Druege in the historic Griffin’s Lounge for schnappy cocktails, winter canapes, and stories about distillation, ski culture, and mountain life.
6:00pm – 7:30pm
Bring out the champagne glasses – it’s sour cherry schnapps season!
Christmas is all about great company and fabulous food. Lunch tables overflow with prawns and sweet, heart-shaped cherries. Their pits decorating the table come dinner time.
So, what happens to their smaller, less common cousins – the sour, morello cherry?
These deep ruby morsels are gifted with a complex flavour that we believe was made for our sour cherry schnapps!
Sour cherries, like the morello cherry have been used in liqueurs all over Europe for centuries. The most famous being Kirshwasser, meaning “cherry water”, from the Black Forrest region of Germany.
You guessed it. Sour cherry is the beautifully tart and tempting schnapps responsible for the delicious black forest cake. But could you imagine a cherry topped pavlova drizzled with our seasonal sour cherry schnapps!?
The possibilities are endless with this deliciously bittersweet treat. Here are a few cocktail recipes to get you cheers-ing to cherry this Christmas!
Kirsch Royale
As a Christmassy riff on the French ‘Kir Royale’, this cocktail is all about celebration. The star ingredient? A generous pour of our seasonal sour cherry schnapps.
This is the perfect cocktail to serve to friends just as the Christmas crackers are pulled and the jokes are shared.
And the best part about our Kirsch Royale is that you’ll have one at your fingertips in two easy steps – Let’s leave the complicated recipes to the food this year.
Ingredients:
20ml wildbrumby sour cherry schnapps
wildbrumby brut
morello cherries
How to make it:
To be cheers-ing to cherry all through to Christmas dinner, first place your morello cherry into a champagne flute and add our wildbrumby sour cherry schnapps.
Next, tilt the champagne flute on a 45-degree angle and fill with our wildbrumby brut. This will result in an evenly mixed cocktail that is ready to serve in seconds.
Sour Cherry Martini
It wouldn’t be a wildbrumby celebration without a martini. And our seasonal sour cherry schnapps is the ingredient that takes our signature martini recipe from party favourite to the Christmas cocktail everyone will want to sip.
In this cocktail you’ll find a lip-smacking tartness and candied cherry notes. (Have a friend obsessed with martinis? We have that Sour Cherry Martini Pack they didn’t know was on their Christmas wish list.)
Ingredients:
60mL wildbrumby Sour Cherry Schnapps
30mL wildbrumby Kosciuszko Vodka
morello cherry
How to make it:
Set up your chilled martini glass with a single morello cherry. Then, bring out your cocktail mixing glass and fill it to the brim with ice. Add our sour cherry schnapps and wildbrumby Kosciuszko vodka, and stir for 15 rotations.
Strain the contents of your cocktail mixing glass into your chilled martini glass. Enjoy!
Sour Cherry Sling
The Singapore Sling, a brilliantly fruity and pink cocktail, was invented in Singapore in the early 1900’s and has been a summertime classic ever since.
Some versions of the long forgotten ‘original recipe’ call for pineapple juice. However, our version combines the citrus notes of fresh lemon and orange, giving this cherry-forward drink an extra punch of tartness.
Sipping this cocktail by the pool or whilst on BBQ duty is one way to beat that summertime heat.
Ingredients:
30mL Classic Gin
30mL Sour Cherry
15mL fresh lemon juice
15mL fresh orange juice
morello cherries
wildbrumby morello bitters (or Angostura bitters)
soda water
How to make it:
The key to making the best Singapore Sling is to use fresh and quality ingredients. First, squeeze at least 15mL of fresh lemon juice and 15mL of fresh orange juice. Then prep your garnish by pinning two morello cherries using a cocktail pin.
Fill a bar shaker with ice and pour in the lemon juice and orange juice, followed by our wildbrumby classic gin and our cherry schnapps. Shake till frost forms on the outside of your bar shaker and strain into an ice filled Collins glass. Top with soda water.
Place your pinned cherries on top of your glass and add a tiny dash of morello bitters (available from our distillery door). And if you don’t have a bar shaker at home, simply build it straight into your glass.
wildbrumby seasonal products are available from our online shop or distillery door for limited periods only.
Wildflowers are in bloom, the sun is out, and the mountains are singing for adventure.
Spring has sprung and we’re celebrating with a floral, herbaceous and honey-sweet treat – our Dandelion & Honey schnapps.
Incorporating wild, handpicked dandelion flowers and local alpine honey with a base of our Pink Lady Apple schnapps. This is a seasonal schnapps made to be savoured for as long as our dandelions are in bloom.
You may be asking yourself, why dandelion? This vibrant yellow flower is highly aromatic and known as one of the most common edible flowers.
In teas and drinks, dandelion gives off a rich herbaceous and floral flavour often served alongside honey and lemon.
Local alpine honey is a key ingredient in our Dandelion & Honey schnapps too.
As bees busily venture from plant to plant, the taste of the snowy mountains in spring is collected into each drop of their gorgeous golden honey.
For us, the vibrant notes of wildflowers and local alpine honey are the true flavours of spring. So, where does the idea of floral schnapps come from?
Herbs and flowers, like dandelion, have a long history in liquor creation. Particularly in Western Europe where many traditional alcoholic beverages consumed in springtime, and beyond, are herbal liqueurs and aromatised fortified wines.
Today, you’re bound to come across plenty of cocktails celebrating springtime with herbaceous and floral flavours.
Here’s how we like to drink it:
Our Dandelion & Honey schnapps is delectable served neat or over ice. You can also try it as a boilermaker with your favourite lager after a long mountain bike ride or enjoy it in a simple cocktail like our Angry Bee. What better way to celebrate spring than with a floral and honey forward refresher?
How to make the Angry Bee:
Ingredients:
wildbrumby Dandelion & Honey schnapps 60mL
Fresh Lemon Juice 15mL
Soda Water
An edible flower
Method:
Fill a highball glass with ice and pour in our wildbrumby Dandelion & Honey schnapps and fresh lemon juice. Stir in ingredients and top with high-quality soda water.
Want to make this drink extra special? First, add ice to your highball glass and fill it halfway with soda water. To a cocktail shaker, add ice, fresh lemon juice, our wildbrumby Dandelion & Honey schnapps and shake well.
Using the cocktail shaker will thoroughly mix these ingredients and creates a soft texture that tastes phenomenal and is sure to impress your friends.
Strain the contents of your cocktail shaker into your highball glass and top with extra soda water if needed. Garnish with your favourite edible flower – our pick is the dandelion, of course!
*wildbrumby seasonal products are available from our online shop or distillery door for limited periods only.
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!
Join us at the distillery on Sunday 27th October from 2pm to 4pm for live music.
Kick back with a schnappy cocktail as you unwind to the acoustic tunes of Damo & V
Covering pop, rock, country and Australian classics, this musical duo are local favorites.
*Performance is weather permitting.
At wildbrumby, we’re singing too – or rather, buzzing – about our new spring cocktail menu incorporating our seasonal Dandelion & Honey schnapps: a floral and herbaceous honey-sweet treat.
This springtime schnapps incorporates wild, handpicked dandelion flowers and local alpine honey with a base of our Pink Lady Apple schnapps.
This vibrant yellow flower is highly aromatic and known as one of the most common edible flowers. Our schnapps was inspired by a traditional German farmhouse recipe for a dandelion syrup made by boiling down dandelion flowers to a honey-like consistency. This “faux” dandelion honey can be used to flavour a number of meals and beverages.
In teas and drinks, dandelion gives off a rich herbaceous and floral flavour and is often served alongside honey and lemon.
That’s right. Local alpine honey is a key ingredient in our Dandelion & Honey schnapps too.
As bees busily venture from plant to plant, the taste of the snowy mountains in spring is collected into each drop of their gorgeous golden honey.
For us, the vibrant notes of wildflowers and local alpine honey are the true flavours of spring.
Herbs and flowers, like dandelion, have a long history in liquor creation. Particularly in Western Europe where many traditional alcoholic beverages consumed in springtime, and beyond, are herbal liqueurs and aromatised fortified wines.
Today, you’re bound to come across plenty of cocktails celebrating springtime with herbaceous and floral flavours.
Our Dandelion & Honey schnapps is delectable served neat or over ice. You can also try it as a boilermaker with your favourite lager after a long mountain bike ride or enjoy it in simple cocktails like our Beez Kneez or Angry Bee. What better way to celebrate spring than with a floral and honey forward refresher?
Ingredients:
wildbrumby Dandelion & Honey schnapps 30mL
wildbrumby Classic Gin 30mL
Fresh Lemon Juice 15mL
A teaspoon of honey (or to taste)
Method:
Fill an Old Fashioned or tumbler glass with ice and add all ingredients. Give the mix a good stir and add a lemon garnish (or fresh honeycomb if you want to go all out!).
How easy is that?
Ingredients:
wildbrumby Dandelion & Honey schnapps 60mL
Fresh Lemon Juice 15mL
Soda Water
An edible flower
Method:
Fill a highball glass with ice and pour in our wildbrumby Dandelion & Honey schnapps and fresh lemon juice. Stir in ingredients and top with high-quality soda water.
Want to make this drink extra special? First, add ice to your highball glass and fill it halfway with soda water. To a cocktail shaker, add ice, fresh lemon juice, our wildbrumby Dandelion & Honey schnapps and shake well.
Using the cocktail shaker will thoroughly mix these ingredients and creates a soft texture that tastes phenomenal and is sure to impress your friends.
Strain the contents of your cocktail shaker into your highball glass and top with extra soda water if needed. Garnish with your favourite edible flower – our pick is the dandelion, of course!
*wildbrumby seasonal products are available from our online shop or distillery door for limited periods only.
Join artist Brad Spalding on a private guided group tour of the sculpture garden. By gathering a group and booking a guided walk, you’ll be supporting the development of arts in the local community.
Hear entertaining stories about the artists behind the works in the permanent collection. You’ll also get the chance to peek inside the Spalding Studio – rarely open to the public – so gaining unique insights into an artists’ creative process. Upon the conclusion of the tour, relax in the café with a choice of coffee and cake, or a cocktail, followed by a schnapps tasting.
The Private Guided Sculpture Walk experience can be booked Thursday to Monday (weather permitting) and is available for group bookings of 6 or more participants.
Cost is $20 per person, including a choice of coffee and cake or cocktail, followed by our free schnapps tasting, with all proceeds going to support the community work of One Thredbo. This work includes an alpine Public Art Project set to invigorate and inspire future visitors to Thredbo Alpine Village.
Bookings essential.
To enquire, please phone the café on (02) 6457 1447 or email orders@wildbrumby.com.
Embrace the spirit of Oktoberfest with us! On Saturday, October 5th, the vibrant sounds of the Cooma Oom-Pah-Pah Band will fill the air from noon until 4 pm. Get ready to dust off your Lederhosen and Dirndl because we invite you to be a part of the fun! Join us for the Oktoberfest Celebration that promises laughter, music, and lots of schnapps, beer and sausages!
5th October 2024
12pm – 4pm
For those who appreciate the finer things in life, wildbrumby Truffle Schnapps is a must-try. This remarkable spirit combines the earthy luxury of snowy mountain truffles with the crisp sweetness of pink lady apples, creating a flavor experience that’s as unique as it is sophisticated.
Truffles, often referred to as “the diamonds of the kitchen,” are prized for their rich and complex flavors. These fungi grow underground in symbiosis with tree roots and are known for their intense, aromatic quality. Snowy Mountain truffles are celebrated for their delicate yet profound taste, which is beautifully captured in wildbrumby Truffle Schnapps.
This schnapps makes a stunning aperitif, offering a refined start to any meal. The initial aroma of truffle gives way to a pleasingly sweet and slightly fruity apple note, creating a balanced and intriguing flavor profile.
Beyond its role as an aperitif, wildbrumby Truffle Schnapps is a versatile companion to various dishes. It pairs exceptionally well with creamy pasta, where its truffle notes complement the richness of the sauce. Similarly, it enhances the flavors of a hearty risotto, adding a touch of sophistication to each bite. For a more casual pairing, try it with a selection of antipasto; the schnapps’ unique flavor profile elevates cured meats, cheeses, and olives, making for a memorable appetizer.
Whether you’re celebrating a special occasion or simply enjoying a meal at home, wildbrumby Truffle Schnapps adds a layer of elegance and flavor that makes every dining experience exceptional. Indulge in the luxury of truffles and discover how this extraordinary spirit can transform your next meal.
Elevate your cocktail game with the Aperitivo Tartuffo, a refined and elegant drink that perfectly showcases the unique flavors of wildbrumby Truffle Schnapps. This sophisticated cocktail combines the earthy richness of truffle with the crisp, herbal notes of white vermouth, creating a balanced and refreshing aperitif.
Ingredients:
To prepare, start by filling a tumbler with ice. Next, pour in 45 ml of wildbrumby Truffle Schnapps and 45 ml of white vermouth. Stir gently to mix the spirits and chill the mixture thoroughly. Garnish with a green olive for a touch of classic elegance.
The Aperitivo Tartuffo is a perfect choice for a pre-dinner drink, offering a delightful blend of truffle’s earthy complexity and vermouth’s crispness. Serve it chilled and enjoy a sophisticated start to your meal!
Hyatt Hotel Canberra is turning 100 and to celebrate they are throwing a glamorous party to rival the Great Gatsby!
As we at wildbrumby love a party, we’ll be joining in the fun with a pop-up bellini bar. After all, what’s a celebration without wildbrumby bubbles and peach schnapps?
Come and join us!
Tickets are $199 per person and include the following:
– Three-hour beverage package including beer, wine and sparkling
– Three-hour tray service canape package and live stations
– Pop-up cocktail bars featuring a Martini bar by The Canberra Distillery, Bellini Bar by Wildbrumby Distillery, a BentSpoke Beer Garden and a Whiskey speakeasy
– A Taittinger champagne toast
– Live entertainment with the Baker Boys jazz trio, soloist and 5-piece band, Couture Air ballet performance and 10-tier champagne tower
– Event Styling by Show Pony Events and Encore Productions
For wildbrumby Club Members, the Hyatt Canberra are offering the special promo code WILD for a 10% discount on the first 20 tickets purchased between now and 24th August. Hurry, before time’s up!
Key Details:
Friday 25th October 2024
7pm – 10pm
Hyatt Hotel Canberra, 120 Commonwealth Avenue, Yarralumla
$199 per person includes a three-hour canape and beverage package, live entertainment and immersive activations.
Dress code: Glamorous/cocktail
Tickets available via trybooking.com
Use promotion code WILD for 10% off (until 24th August or until sold out).
