Join us this Mother’s Day and treat Mum to something a little more memorable than the usual slippers, soaps, or breakfast in bed.
We’ll be serving up our regular much-loved lunch at the distillery, along with some new delicious menu items, and a selection of handcrafted cocktails and sweet treats created just for the occasion.
Make a day of it, relax in the mountains, and celebrate Mum in true Wildbrumby style.
To book your table, email info@wildbrumby.com or call the café on (02) 6457 1447.
3 Easy Raspberry Cocktails Anyone Can Make This Autumn
Looking for easy raspberry cocktails you can make at home? You’re in the right place.
It’s raspberry season — which means long afternoons in the autumn sun and blushing pink cocktails shared with friends. At Wildbrumby Distillery, every raspberry is hand-picked at peak ripeness and crafted into something special — including our vibrant wildbrumby Raspberry Schnapps.
Sweet, tart and irresistibly fresh, raspberry schnapps is one of the easiest ways to create simple, crowd-pleasing cocktails. Whether you’re hosting friends or mixing a drink for yourself, these easy raspberry cocktail recipes are designed to be quick, delicious, and beautifully balanced.
Why Raspberry Schnapps Makes the Best Easy Cocktails
When it comes to making easy cocktails at home, flavour matters — and raspberry delivers.
Our wildbrumby Raspberry Schnapps is made using hand-picked berries grown in the distillery’s garden. Packed with natural sweetness and a lively tart finish, it adds instant depth and colour to any drink without the need for complicated ingredients.
That’s what makes it perfect for quick raspberry cocktails. Just a few simple additions — citrus, soda, or sparkling wine — and you have a drink that feels elevated without the effort.
If you’re after a simple raspberry cocktail, this is it. Light, refreshing and made in minutes, the Raspberry Collins is perfect for entertaining or relaxed afternoons.
3 Easy Vodka Cocktails Anyone Can Make | Wildbrumby Distillery
3 Easy Vodka Cocktails Anyone Can Make
Great cocktails don’t need to be complicated. Sometimes the best drinks are the simplest — when quality ingredients and a beautifully crafted spirit do most of the work.
At Wildbrumby Distillery in the foothills of Australia’s Snowy Mountains, our Kosciuszko Vodka is crafted to shine in exactly these moments. Exceptionally smooth and beautifully refined, it brings a clean alpine character that works just as well in a simple soda as it does in a classic martini.
Below are three easy vodka cocktails you can make at home — each one designed to showcase the silky texture and bright elegance of Kosciuszko Vodka.
Vodka is often described as a neutral spirit — but the truth is, great vodka is anything but neutral. The finest vodkas are defined by their ingredients, distillation technique, and the environment in which they are crafted.
Kosciuszko Vodka begins with a South Australian Chardonnay grape base spirit, giving it a silky texture and refined mouthfeel rarely found in traditional grain vodkas.
The idea began as an experiment between Wildbrumby founder Brad Spalding and renowned Australian wine expert Michael Hill-Smith MW. Together they distilled M3 Chardonnay from Shaw + Smith in the Adelaide Hills in our German-built Kothe still “Florence,” discovering a remarkably smooth spirit with elegant texture and subtle complexity. It was this moment that sparked Brad’s passion for grape-based spirits, and the discovery shaped the direction of many wildbrumby products.
Today, while we no longer use the M3 Chardonnay itself, that philosophy continues. Kosciuszko Vodka is crafted from a South Australian Chardonnay base, but every bottle reflects the clean alpine air, pure water, and independent spirit of the Snowy Mountains.
Kosciuszko Vodka is Pure Australian Alpine Perfection.
Kosciuszko Vodka Cocktail Recipes
Kosci & Soda
Sometimes the best cocktails are the simplest. The Kosci & Soda is our elevated take on a classic vodka, lime and soda — clean, refreshing and incredibly easy to make at home.
The silky texture of Kosciuszko Vodka pairs beautifully with the bright citrus notes of Fever-Tree Lime & Yuzu Soda, while fresh mint and lime bring a crisp aromatic lift.
Ingredients
30 ml Kosciuszko Vodka
200 ml Fever-Tree Lime & Yuzu Soda
Fresh mint sprig
1–2 lime slices
Ice
Method
Fill a highball glass with ice.
Add Kosciuszko Vodka.
Top with Fever-Tree Lime & Yuzu Soda.
Garnish with fresh mint and lime slices.
Give a gentle stir and enjoy.
Light, vibrant and refreshing — proof that great vodka doesn’t need complicated cocktails to shine.
Vodka Martini
Few cocktails showcase vodka as beautifully as a classic Vodka Martini. Clean, dry and elegant, it allows the character of the spirit to shine through. Kosciuszko Vodka’s silky texture creates an exceptionally smooth martini, while just a touch of vermouth adds subtle aromatic complexity.
Ingredients
80 ml Kosciuszko Vodka
5 ml dry vermouth
Lemon peel
Method
Fill a mixing glass with ice.
Add Kosciuszko Vodka and dry vermouth.
Stir gently until well chilled.
Strain into a chilled martini glass.
Express lemon peel oils over the drink and garnish.
Dry, refined and beautifully smooth — a timeless cocktail that lets the vodka speak for itself.
Kosci Sunset
Bright, vibrant and refreshing, the Kosci Sunset is a playful twist on the classic Cosmopolitan. The smooth elegance of Kosciuszko Vodka is balanced with citrusy limoncello, while cranberry and fresh lime create a lively, sunset-red cocktail reminiscent of evening light over Mount Kosciuszko.
Add vodka, limoncello, cranberry juice and lime juice.
Shake until well chilled.
Strain into a rocks glass over fresh ice.
Garnish with a slice of lime.
Bright, citrusy and beautifully balanced — a cocktail that captures the colour of a Snowy Mountains sunset.
More Alpine Cocktail Inspiration
Looking for more cocktail ideas? Explore more Wildbrumby cocktail recipes on our blog, or visit the distillery in the Snowy Mountains to experience our spirits where they are crafted.
Join the Wildbrumby Club for seasonal cocktail recipes, distillery stories, and limited releases delivered straight from the mountains.
Kick off the Easter Long Weekend in the mountains, with Furious Cate at Wildbrumby Distillery.
Furious Cate are the quintessential rock and roll band. Featuring one of the best rhythm sections around, the fabulous Troy Dowd on lead guitar and experienced lead vocalist Stu, we know you are going to have a dancing Good Friday at Wildbrumby Distillery.
Alpine reflections on this year’s Winter Games, based on a conversation with Bradley Spalding – Former Ski School Director of Thredbo and Founder of Wildbrumby Distillery. View the full conversation on our YouTube channel here.
There are moments when the mountains seem to stand a little taller.
This year’s Winter Games in Milano Cortina delivered exactly that. Australia’s most successful Winter Olympics ever — not only in the size of our team, but in the glittering weight of medals brought home. Gold, silver, bronze — a bag of them. Proof, as Brad would say, that the pudding is well and truly set.
We couldn’t be prouder.
And here at Wildbrumby, nestled in Thredbo Valley between the lake and the mountains, our cheer rings out for all our Winter Olympians, but especially for local Jindy legends: Josie Baff, Adam Lambert, and Abbey & Charlotte Wilson. To see homegrown Snowy Mountains athletes standing on the world stage in Italy — the spiritual heartland of alpine sport — feels beautifully full circle.
Then and Now
When Australia travelled to the 1956 Winter Olympics in Cortina d’Ampezzo — only our second Winter Games — we sent just ten athletes.
Among the team was our dear friend Frank Prihoda. Originally from Czechoslovakia, Frank was selected for the Slalom and Giant Slalom events from a small pool of Aussie athletes. The team was coached by Austrian Leonard Erharter (who later returned to Thredbo to become its very first ski school director). Hopes weren’t high for the Australian team to win any medals. The competition was fierce and the snow scarce at the 1956 Games. While he didn’t finish near the podium, Frank would later become Australia’s oldest living Olympian, carving up the slopes of Thredbo well into his nineties.
Fast forward seventy years.
Back to Italy — now hosting the Winter Games for the third time — snowboarding has been an official Olympic sport since 1998. Australia arrived with 54 athletes and returned home with six medals, including three gold. One of them was claimed by Jindabyne’s own Josie Baff in the Women’s Snowboard Cross.
From a team of ten to a powerhouse of fifty-four.
What a journey.
A Milestone for Australia
Brad, former Ski School Director of Thredbo and founder of Wildbrumby, has watched Australian winter sport grow from hopeful beginnings to world-class performance.
“This was the most successful Winter Games Australia’s ever had,” he reflects. “Not just the number of participants, but the medals. Quite incredible. It’s a real milestone.”
For decades, the world has seen Australia as swimmers and runners. A summer sporting nation. But Australians are sports-mad — and adaptable. Snowboarding and freestyle disciplines, in particular, have captured our national psyche. There’s something in that blend of creativity, courage and edge that suits us. Perhaps a little crossover from our surfing culture. A willingness to take the line less travelled.
And now, the results speak for themselves.
The Vision That Built Champions
Much of this success traces back to a simple, powerful idea.
Sport and Recreation in Jindabyne began as a school-based skiing program. Each winter season, students from the region and around New South Wales would come to the mountains, stay at camp, learn to ski, discover the alpine world. It was grassroots. It was inclusive. It planted seeds.
Over time, that seed grew into a world-class Olympic training facility.
“Whoever said in the early days, ‘We’re going to dedicate this land to winter sport,” Brad says that was a person of incredible vision. “The amount of infrastructure and the training expertise that they put into that facility is definitely paying dividends – in gold medals.”
Facilities matter. Coaching matters. Pathways matter. But behind every athlete stands something even stronger.
Family.
Look at Josie Baff. Snow sports run through her family like snow melt through the Thredbo River. Parental support is more important even than funding and facilities. Pete and Petrina Baff devoted their lives to ski schools and snowboarding. Brad recalls that Pete and Petrina Baff have been involved in snow sports in Australia for many years. “Pete was a ski instructor in the early days and then became a snowboard instructor.” That love of snowboarding was passed on and became family culture. That culture became legacy. And that legacy now stands on the Olympic podium.
From activity to identity.
From passion to performance.
What It Takes
To be an Olympian — medal or not — is something rare.
“Whether you didn’t finish or win a medal, that really doesn’t matter. To be an Olympian is something really special,” says Brad, “You’ve worked incredibly hard just to make the grade.”
Frank knew it in 1956.
Our 2026 team knows it now.
Discipline. Resilience. Early mornings. Cold days. Falls and fractures and fierce determination. The mountain rewards those who return, again and again, to try.
Frank Prihoda and sister, Sasha Nekvapil, carrying the Olympic Torch in 2000
A Community Moment
Across Jindabyne and the Snowy Mountains, there’s a quiet electricity. Pride. Inspiration. Excitement for what comes next.
The more medals Australia wins, the more winter sport earns recognition and support. The pathways are stronger now. The infrastructure is in place. The next generation is watching.
France awaits in four years’ time.
And here in the Snowy Mountains, we are ready.
At Wildbrumby, our story is stitched between Austria and Australia. Between old-world alpine tradition and new-world mountain grit. Watching Australia rise in Milano Cortina — a place so close to our European heritage — feels deeply personal.
From Frank in 1956.
To Josie in 2026.
From ten athletes to fifty-four.
From hopeful beginnings to Olympic-sized joy.
The torch passes. The mountains remain. And the spirit endures.
So let’s raise a glass of schnapps in celebration and congratulations:
Here’s to our Winter Athletes.
Here’s to the Snowy Mountains.
Here’s to adventure.
Some releases just feel meant to be. To mark the Year of the Fire Horse, we’ve bottled something a little bold, a little untamed, and very much worth raising a glass to. Meet Golden Stallion Vodka — a limited-edition release that celebrates forward momentum, good fortune, and riding your own path.
Golden Stallion is a spirited twist on our wildbrumby Kosciuszko Vodka, sharing the same chardonnay-grape base and alpine clarity — but with a fire-lit edge. Infused with orange for brightness, ginger for warmth, and kumquat for a subtle nod to Lunar New Year prosperity, it finishes with a flicker of native mountain pepper that lingers long after the sip.
The result? Vibrant on the nose, silky on the palate, and warming in all the right ways. Smooth enough to sip neat, complex enough to carry a cocktail, and rare enough that when it’s gone — it’s really gone. With the wildbrumby stallion on the label, this one was always destined to run with the Fire Horse.
Ingredients:
45mL Golden Stallion Vodka
60mL fresh orange juice
10mL honey syrup (1:1 honey & warm water)
5mL fresh lime juice
2 dashes mandarin bitters
Method:
Shake everything with ice until well chilled. Strain into a rocks glass over fresh ice. Garnish with a slice of orange and a dark cherry. Best enjoyed with good company and something worth toasting.
Ingredients:
45mL Golden Stallion Vodka
5mL ginger syrup
2 dashes mandarin bitters
Top up with Fever-Tree Yuzu & Lime Soda
Method:
Build in a tall, ice-filled glass. Stir gently, top with soda, and garnish with fresh mint and a wedge of lime. Light, lively, and practically made for dumpling feasts and long lunches.
Join us at the distillery this Valentine’s Day and feel the warm fuzzies, Wildbrumby style. Enjoy special Valentine’s cocktails, delicious nibbles, and live music outdoors — all set against the alpine backdrop.
Peach & Apricot Schnapps — a perfect match made in the mountains
Who said Valentine’s Day had to be loud, pink, and tacky? At Wildbrumby, we prefer subtle elegance, authenticity, and a little understated romance. This year, we’re celebrating love with two spirits that practically whisper “I love you”: Peach Nectar Schnapps and Apricot Schnapps.
Both start the same way — with real fruit (one with fuzzy skin), grown by people we know, in places we trust. From there, they take very different paths. Together, they tell a distinctly Alpine Valentine’s story. Read on for tasting notes, cocktail inspiration, and one very good reason to make it all the way to the end.
Peach Nectar Schnapps — Liquid Gold
Our Peach Nectar Schnapps is the most awarded schnapps we make, and it’s earned that title quietly, one sip at a time. Made using ripe peaches sourced from Batlow, it captures peak summer in a glass — juicy, fragrant, and unmistakably peach.
This is not a shy schnapps. She’s a bit of a party girl: intensely fruit-forward, vibrant, and full of life, with a clean sweetness that feels natural rather than sugary. If there were such a thing as celebration in a glass, this would be it.
The perfect base for Valentine’s cocktails, Peach Schnapps is playful, generous, and dangerously easy to love. From sparkling aperitifs to long, refreshing drinks, it brings softness and warmth without ever stealing the spotlight.
Apricot Schnapps — Elegance with Depth
If Peach is all twirling and applause, Apricot Schnapps is her more intriguing counterpart. Made with apricots from Shepparton, it leans drier and more structured, with a natural tartness that keeps everything beautifully balanced.
Subtle notes of almond and marzipan emerge naturally from the fruit, lending this schnapps its classic European character. It’s refined, aromatic, and quietly complex — the kind of spirit that doesn’t need to raise its voice to be heard.
Apricot Schnapps shines in sharper, more structured drinks (see our Alpine Vesper Martini) where its acidity and nutty undertones can really sing — especially when you’re in the mood for something a little grown-up.
Valentine’s Cocktail Recipes
Ready to get mixing? These are our favourite Peach and Apricot Schnapps cocktails for Valentine’s Day — from light and sparkling to bold and unapologetically Alpine.
Peach Bellini
A simple, elegant Valentine’s classic.
Ingredients: 25 ml Wildbrumby Peach Nectar Schnapps Wildbrumby Brut 30 ml peach purée or a slice or fresh peach
Method:
Pour 20 ml Wildbrumby Peach Nectar Schnapps into a chilled champagne flute. Top gently with Wildbrumby Brut Sparkling. Garnish with a fresh slice of peach and serve immediately — no stirring, no fuss.
Peach Bellini
Fuzzy Navel
Fresh, nostalgic, and unapologetically peachy.
Ingredients: 45 ml Wildbrumby Peach Nectar Schnapps fresh-pressed orange juice
Method:
Fill a glass with ice. Add 45 ml Wildbrumby Peach Nectar Schnapps. Top with freshly pressed orange juice and stir lightly. Sunshine in a glass.
Fuzzy Navel
Peach Perfect
Silky, flirtatious, and just a little bit show-offy.
This one’s for those who like their cocktails soft, elegant, and quietly impressive. Peach Perfect is all about texture and balance — ripe peach, gentle citrus, and a cloud-like finish that feels indulgent without being heavy. Think candlelight, not disco ball.
Ingredients: 45 ml Wildbrumby Peach Nectar Schnapps 30 ml Rubus Patch Gin 30 ml peach purée 15 ml fresh lemon juice Chickpea juice (aquafaba) or vegan Wonderfoam cocktail foamer
Method:
Fill a cocktail shaker with ice.
Add all ingredients and shake vigorously for around 30 seconds — this is where the magic happens, so don’t be shy.
Strain into a chilled coupe glass and serve immediately.
Elegant, peach-forward, and perfectly at home on a Valentine’s table.
Peach Perfect
Adult-Only Iced Tea
A long, refreshing drink for slow afternoons and lingering conversations.
Ingredients: 30 ml Wildbrumby Peach Nectar Schnapps 30 ml Kosciuszko Vodka 120–150 ml cold-brew black tea
Serve over ice and garnish with fresh peach and mint. This one also loves a crowd — it’s perfect for batching if you’re hosting.
Adult-Only Peach Iced Tea
Alpine Vesper
Sharp, aromatic, and confidently grown-up.
Ingredients: 30 ml Wildbrumby Classic Gin 30 ml Kosciuszko Vodka 30 ml Wildbrumby Apricot Schnapps
Shake with ice. Strain into a chilled cocktail glass and garnish with an orange twist. Elegant, assertive, and very Alpine.
Alpine Vesper Cocktail
Austrian Apricot Dumplings (Marillenknödel)
Want to go the extra mile and expand your culinary repertoire? No Valentine’s celebration at Wildbrumby would be complete without dessert — and while our strudel is famously hard to beat, we’d like to introduce another traditional Austrian favourite you can recreate at home.
Few dishes feel as nostalgic, indulgent, and unmistakably Alpine as Austrian Apricot Dumplings. Marillenknödel are a true classic: whole apricots wrapped in soft dough, gently cooked until pillowy, then rolled in buttery, golden breadcrumbs and finished with a snowfall of icing sugar. Served warm, they’re comforting, generous, and made for sharing.
Austrian Apricot Dumplings (Marillenknödel)
Recipe: Austrian Apricot Dumplings (Serves 4)
Ingredients:
For the dumplings: 8 fresh apricots 8 sugar cubes 250 g quark or ricotta (cream cheese works in a pinch) 1 egg 170 g plain flour 70 g butter, softened A pinch of salt
For the crumb coating: 80 g butter 140 g breadcrumbs 2 tablespoons sugar A pinch of cinnamon
To serve: Icing sugar Wildbrumby Apricot Schnapps
Method:
Wash the apricots and carefully halve them, removing the stones while keeping the fruit intact. Place a sugar cube inside each apricot and gently close them back up.
In a bowl, combine the egg and butter and whip until fluffy. Add the quark (or ricotta), flour, and salt, mixing just until a soft dough forms. Be gentle — overworking the dough will make the dumplings heavy.
Divide the dough into eight portions, flatten each in your hand, and wrap it around an apricot, sealing completely. Roll gently into smooth balls.
Bring a large pot of lightly salted water to a gentle simmer. Add the dumplings and cook for 10–12 minutes, until they float to the surface.
While they cook, melt the butter in a pan and add the breadcrumbs and sugar. Toast gently, stirring often, until golden and fragrant.
Remove the dumplings from the water, drain briefly, then roll them in the buttery crumbs until fully coated.
Serve warm, dusted with icing sugar, and accompanied by a small glass of Wildbrumby Apricot Schnapps — or a discreet drizzle over the plate if you’re feeling indulgent.
A Schnappy Way to Say “I Love You”
Whether you’re raising a Peach Bellini, shaking an Alpine Vesper, or sharing warm apricot dumplings at the table, Peach and Apricot Schnapps bring something special to Valentine’s Day: real fruit, real flavour, and a real heart-to-heart connection.
From Batlow peaches to Shepparton apricots, from orchard to Alps — this is Valentine’s Day, the Wildbrumby way.
It’s about time for a long schnappy lunch. Weekends are made for resting, recuperating and rejuvenating. And summer long weekends? They’re basically a holiday for your soul. It’s your time to get out in the sunshine, soak up some much-needed vitamin D, and forget about the inbox for a while. Why not dial up the relaxation by treating yourself to a long lunch with friends — complete with a table full of schnapps spritzers to toast this beautiful land we call home?
We’ve rounded up our schnappiest summer favourites to take your weekend brunches from nice to next-level.
Ingredients: 30mL mango schnapps 30mL Kosciuszko Vodka 15mL fresh lime juice 15mL mango juice and mango purée Top up with ginger beer
Method: Pour your schnapps, lime juice, mango juice, mango puree and vodka into an ice-filled shaker and shake vigorously for 30seconds. Pour into an ice-filled glass, then top up with Ginger Beer. Garnish with a slice of orange. Sip, relax your shoulds, and give a long sigh of contentment.
Ingredients: 45mL Peach Nectar schnapps 55mL orange juice
Method: Fill a glass with ice. Pour in the peach schnapps and top up with freshly pressed orange juice to your liking. Garnish with a slice of orange, give it a gentle stir, and enjoy.
Ingredients: 45mL Wildbrumby Limoncello 30mL Classic Gin 20mL fresh lemon juice Top up with Indian tonic
Method: Fill a large wine glass with ice. Add schnapps, gin and lemon juice, then stir gently. Top up with Indian Tonic water and garnish with a slice of lemon and a sprig of fresh rosemary. Chillax.
Method: Fill a glass with ice. Pour in the Classic Gin and top up with Indian Tonic. Garnish with lemon or lime, put your sunnies on, and bliss out in the sunshine.
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