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We know, we know… when most people think of a spritz, they picture an Aperol by a Venetian canal or a Limoncello on the Amalfi Coast. But did you know the word spritz actually comes from the German for “splash”? It was Austrian travellers who first lightened Italian wine with a dash of soda. Incidentally, the Austrians are also instrumental in the founding of Wildbrumby schnapps…See, where we’re going here?

So, if the spritz isn’t purely an Italian invention, but was inspired by Austrians, we reckon us Aussies deserve a turn to give it a little Wildbrumby schnappy twist of our own.

This season, we’re turning to Wildbrumby Peach Nectar, Limoncello, and Pink Lady Apple Schnapps to create spritzers and sours that taste like sunshine in a glass. From zesty sours to summer sun-toned spritzers, these refreshing cocktails will have you raising a toast to the bright days ahead. Interested in trying these cocktails at home? Our Spring Spritzer 500ml bundle containing 2 x Peach Nectar schnapps, 2 x Limoncello, and 2 x Pink Lady Apple schnapps, includes one FREE bottle!

Because when life gives you sunshine… it’s time to slip, slop, and spritz!

Peach Sour

45 ml Wildbrumby Peach Nectar Schnapps
30 ml Rubus Patch Gin
30 ml Peach Puree
15 ml Fresh Lemon Juice
Chickpea juice or vegan Wonderfoam Cocktail Foamer

Method:

• Fill a cocktail shaker with ice.
• Add all ingredients and shake it vigorously for 30seconds.
• Strain into a coupe glass.

Italian Lemonade

45 ml Wildbrumby Limoncello
30 ml Classic Gin
20 ml Fresh Lemon Juice
Top up with Indian Tonic

Method:

• Fill a large wine glass with ice.
• Add schnapps, gin and lemon juice and stir gently.
• Top up with Indian Tonic water.
• Garnish with a slice of lemon and a sprig of fresh rosemary.

Orchard Spritz

45 ml Wildbrumby Pink Lady Apple Schnapps
30 ml Kosciuszko Vodka
Fever Tree Ginger Ale
15 ml Fresh Lemon Juice
Dash of simple syrup

Method:

• Fill a large wine glass with ice.
• Add schnapps, vodka, simple syrup and lemon juice and stir gently.
• Top up with ginger ale.
• Garnish with slices of pink lady apple and fresh mint.

On Saturday 4th October 2025, we are celebrating over a decade of Oktoberfests held at Wildbrumby Distillery! We asked Chris Wall from the Cooma District Band, how the band came to be involved with the annual Oktoberfest, and why it’s a great day out for the whole family.

How did the Cooma District Band become involved with Oktoberfest at Wildbrumby?

About 15 or 20 years ago I would think it was, we found a book, “Alles Stimmung”, in the band’s music stores, with 10 well known Bavarian style songs and tunes. At the time we had a few German speakers in the band, and so we gathered a bit more music, and put on an Oktoberfest…I think it was at the Air Rifle club in Cooma, which had a German background. We asked Monika and Brad (the founders of Wildbrumby) if they were interested, and we have been a fixture on the October long weekend ever since, and we love it.

What kind of music do you play?

I think it was thanks to Monika we became “The Wildbrumby Oombahbah Band”. Over the last 20 years we have gathered more and more German/Austrian/Oompah style music. When we found out Monika grew up in Kufstein, and we had “Kufsteinlieder” in our music, we really had to add that to the list. I believe it has words about how beautiful the town is, and it is a lovely lyrical waltz. There are some common themes (in the list): “If the water in the Rhine was Golden Wine”, “You can’t be true to me”… largely related to drinking and what can happen after drinking!

But you don’t have to drink like the composers of those songs to enjoy a day at Wildbrumby. One of the great things is that we so often have an enthusiastic audience, but it is never rowdy nor unpleasant as you can get at other venues. It is always a great family day with Oompah music, dancing, singing, kids running about, and great schnapps, beer and food.

Are there games for the kids?

We usually bring some toy horses and have a mad kids’ “gallop” that gets faster and faster. There are always percussion instruments to play, and we find the under 7’s are often the most enthusiastic. This year our bass drummer is away, so there is an opportunity for someone to play along with the band. Sometimes we have kids who play an instrument sit in and follow the music while mum and dad relax on the grass and have a schnapps or something from the Wildbrumby “Hoffbrauhaus”.

And, of course, there is always a “Chicken Dance” for young and old, waltzes, polkas, and a “Schuplattler” – a bit of group thigh slapping, best done with a Tyrolean hat.

We plan a bit of a sing along…Edelweiss, and some songs in German…and just doing your best with the pronunciation is fine!

The event details:

Dress up and come along. As one of our songs translates: “I’d rather wear a Tyrolean Hat”. We are outside, and people are coming and going as they please.

And it’s all free, put on by Wildbrumby.

The band will play from 11:30 to 4:30 on Sat 4 October, so come along and enjoy (and pray for good weather).

Chris Wall

Wildbrumby Oombahbah Band (know at other times as Cooma District Band)      

Bookings for lunch and afternoon tea are highly recommended. 

To reserve a table at the stillhouse cafe, we recommend you contact the distillery by phone between 10am and 11am, or 3pm and 5pm on (02) 6457 1447.

You can also email info@wildbrumby.com. 

No trip to the snow is complete without a little après-ski. This beloved alpine tradition—French for “after ski”—has been a treasured part of snow culture since the 1950s, when the sport took off across the French and Austrian Alps. Think fireside drinks, hearty fare, and that golden window of time when the skis come off and the stories begin. In Europe, après-ski can mean anything from dancing in your ski boots to sipping mulled wine in a timbered tavern. And while modern après might feel like a recent invention, its roots run deep. Skiing itself dates back to around 4000 BC in Scandinavia, and Norse mythology even includes Ullr, the snow god and original patron saint of skiers—still celebrated today in wintry festivals across the globe. But here in the Snowy Mountains, we do things our own way.

Welcome to Aussie Après

Picture snow gums instead of pine trees. Swap the Euro pop for a more laid-back vibe. And add a generous splash of schnapps. Nestled between Jindabyne and Thredbo, Wildbrumby Distillery is the beating heart of Australian après-ski. Whether you’ve spent the day carving turns at Thredbo or Perisher, or simply soaked up the alpine air on a snowshoe trail, our Stillhouse Café is your perfect post-slope refuge. Step inside and you’re greeted by the scent of spiced Glühwein, the warmth of a crackling fire, and the unmistakable buzz of skiers and snow-lovers swapping tales over drinks and hearty mountain fare.

What’s on the Menu?

Arrive before 4pm and fuel up with Austrian goulash, German sausages, or a generous antipasti platter featuring the best local produce. Every dish is crafted with the same care and creativity that goes into our award-winning spirits. And if you’re around on a Friday or Saturday afternoon, don’t miss Schnappy Hour from 4 to 5pm—your chance to sample a flight of three schnapps for 25% off. It’s the ideal way to warm up, wind down, and discover your new favourite flavour.

Take the Après Home

Want to keep the après-ski magic going long after the snow melts? Swing by the Wildbrumby distillery shop for a bottle (or two) of your favourite schnapps, or browse alpine-inspired artworks by resident artist Brad Spalding. Each piece captures the spirit of the mountains—and makes for a perfect winter memento.

So this season, don’t rush from slope to supper. Pause. Breathe in the mountain air. Toast to a day well spent. Après-ski isn’t just the end of your adventure—it’s part of it.

Checkout some of our favourite après cocktail recipes below, and let the après begin!

Faceplant 

Though not an uncommon occurrence if you’re hitting the slopes this winter, the Faceplant we have in mind is far more satisfying. Featuring our seasonal Baked Apple schnapps and a dollop of whipped cream, this recipe is wildbrumby approved to try at home.

Ingredients: 

25mL wildbrumby baked apple schnapps
whipped cream
cinnamon

How to make it: 

1. Warm your wildbrumby baked apple schnapps in the microwave for 10-15 seconds in a shot glass.
2. Top with whipped cream and a light dusting of cinnamon.

*Our wildbrumby baked apple schnapps is a seasonal product and will only be available for a limited time during winter.

Powder Day

Every snow enthusiast’s dream, in Australia, true powder days often prove elusive. Here’s one Powder Day that will consistently put a smile on your dial.

Ingredients: 
60 ml wildbrumby Baked Apple schnapps
30 ml Kosciuszko vodka
30 ml apple juice
25 ml cream

How to make it: 

1. Add all ingredients to an ice filled cocktail shaker and shake till cold.
2. Strain into a chilled martini glass and garnish with a sprinkle of cinnamon.

Flare Runner

Thredbo’s Saturday night staff flare runs are legendary! Whilst you may not be able to be part of the action on the mountain, you can certainly re-create the excitement at home with this spicy delight.

1. Combine ingredients in a chilled glass, fill with ice and stir for 10 seconds.
2. Strain into a chilled glass.
3. Serve with dark chocolate nibbles if desired.

Our seasonal Coffee Liqueur is available from Saturday April 26 for a limited time!

Wildbrumby Espresso Martini

Ingredients:
– 45ml Wildbrumby Coffee Liqueur Schnapps
– 30ml Kosciuszko Vodka
– 30ml Fresh Espresso (double shot, ideally)
– Ice
– Coffee beans (for garnish)

Method:
Add all ingredients to a cocktail shaker filled with ice.
Shake well—think alpine breeze in a snowstorm—until the shaker feels icy cold.
Double strain into a chilled martini glass and garnish with three coffee beans (a traditional nod to health, wealth and happiness).
Sip immediately while the crema is still fresh and frothy on top.

Café au Schnapps
Think brunch. But bolder.
This is the morning-after version of the espresso martini—lighter, creamier, and a bit decadent.

Ingredients:
– 45ml Coffee Liqueur Schnapps
– 30ml Fresh cream
– 15ml Kosciuszko Vodka
– Dash of vanilla extract
– Ice

Method:
Add all ingredients to a shaker with plenty of ice. Shake until silky, then strain into a small coupe glass or tumbler. Garnish with grated dark chocolate or a dusting of cinnamon.

Mocha Mountain Martini
A touch of chocolate, a hint of spice, and a bold coffee finish.
Perfect for fireside sipping after a long day on the slopes.

Ingredients:
– 40ml Coffee Liqueur Schnapps
– 20ml Kosciuszko Vodka
– 10ml Chocolate liqueur
– Dash of Devil’s Tongue schnapps or a pinch of cayenne (optional)

Method:
Shake all ingredients with ice until well chilled, then strain into a chilled martini glass. Garnish with a thin slice of dried orange or a dusting of cocoa powder.