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Glühwein to warm your soul


You can’t have winter without a mug of piping hot glühwein.

This sweet, warming blend of red wine, herbs and winter spices will have you singing from the snow-capped mountaintops.

In fact, glühwein has been a traditional winter staple throughout western Europe for around 600 years. And it is not difficult to deduce why it has been popular for so long.

Glühwein is German for ‘glow wine’. As the name suggests, its warm temperature and boozy base will have you glowing with warmth from head to toe. 

This winter brew is both soul warming and simple to put together (with the right ingredients) and is as moreish as anything.

Now, we’re not usually ones to mess with a classic – Oh, who are we kidding? We love to shake things up! 

But we feel we’ve created the holy grail of glühwein recipes. So, what makes our wildbrumby glühwein so delectably different? 

It should come as no surprise that the secret behind our incredibly popular glühwein is one of our most loved schnapps – our pink lady apple schnapps!

The fruity, sweet elements of our pink lady apple mean two things: a little more booze in your mug. And a whole mouthful of sweet, apple flavour balanced with the delectably herbaceous and spiced red wine notes.

Whether you’re stuck at home or hitting the slopes this winter, our bottles of wildbrumby glühwein are ready to take you on a winter flavour journey. 

To make the most of it, we’ve put together pairing ideas and the perfect guide to serving up a warm mug of winter goodness.

How to Pair it  

Our wildbrumby glühwein is the ultimate glow up to any winter dinner party. Just making this delicious winter warmer will invite a scented dimension of spice and sweet wine into your home. 

If small après get-togethers are more your style, try serving this warm cocktail with a platter of soft cheeses and sliced cured meats. Our wildbrumby glühwein’s spiced and sweet fruit elements contrast perfectly with salty, meaty foods. 

Adding a few pink lady apple slices or orange marmalade to your grazing board will tie in all these elements flawlessly – Your friends will think you’re a flavour pairing extraordinaire!

This drink pairs a treat with hearty, traditional dishes too. Think a pork schnitzel the size of a dinner plate served with Keffler potatoes and cranberry sauce, or a big bowl of warm apple strudel slowly melting a dollop of fresh cream. All the while, you’re sipping on a warm mug of delectable glühwein.

Put it all together for Christmas in July celebrations, and you’ll feel as if you’re feasting in a remote chalet surrounded by snow-capped mountains in the Austrian Alps.

How’s that for a staycation?

How to perfect it

The whole warming process should take no longer than four minutes on low heat and will create around four generous servings.

You’ll need:

wildbrumby glühwein
star anise
cinnamon sticks
1 orange

Method:

Empty your 750mL bottle of wildbrumby glühwein into a pot. Add in two star anise, a cinnamon stick and four orange wheels before slowly heating over the stove.

Be careful not to bring your glühwein to a boil – doing so could reduce the wine’s potency and flavour. 

 

Once warmed, your wildbrumby glühwein is ready to be served in pre-warmed mugs. Garnish each warm mug of glühwein with an orange slice and cinnamon stick, and enjoy by a roaring fire.

Now, here’s a little trick. 

To keep any steaming cocktail piping hot for longer, you’ll want to pre-warm your mugs or heat resistant glasses. The process couldn’t be simpler, and it can be done whilst preparing your wildbrumby glühwein. Simply fill your vessel of choice with hot water and allow the heat to warm it up. Just remember to discard the water before serving. 

 

The spirit of winter is Baked Apple Schnapps

Imagine a deliciously warming, mountain schnapps that blends the sweet spirit of Australian pink lady apples with traditional wintery spices spices; cinnamon, cloves and star anise.

Distilled in ‘Florence’ our small batch pot still, Baked Apple Schnapps is a sumptuous fireside tipple that is only available in winter and now ranks as of our most anticipated seasonal schnapps.

Blending blissfully with award-winning wildbrumby gin for a wintery martini, it is also the inspiration behind our winter Negroni, which combines Baked Apple Schnapps with our classic gin and a dash of homemade Italian bitters.

Schnapps is native to the European Alps, where the winters are too cold for traditional wine production. The word ‘schnapps’ is derived from a German noun that means to ‘swallow’ — hence it was traditionally served a little glass and consumed immediately. In Europe it is also commonplace to have a ‘shot’ between each round of beer.

Made from the fermented fruit that grows in these regions, schnapps is traditionally dry and high in alcohol (40%).

Wildbrumby’s range of premium schnapps follows the traditional 40%, but our 15 years experience of schnapps distilling in the Australian Snowies has taught us that local palates prefer an easy-drinking liqueur-style schnapps of around 18% alcohol volume.

This is sweeter and more fruity than our premium schnapps range, so we call it liqueur schnapps and it is made from the highest-quality fermented fruit in our region. Our philosophy has always been to source the very best of everything, from fruit and spices, to our pure, pH-balanced alpine spring water.

How do you drink schnapps? All schnapps can be served chilled and consumed neat or over ice, but its unique flavour profile also makes it an ideal addition to wintery cocktails such as the Faceplant and the Negroni. However you choose to serve it up, this schnapps is most certainly one to sip and savour with friends and family around the fire on a cold winter’s day.

Check out our favourite baked apple cocktail recipes:

Baked Apple | Faceplant

Faceplant 

The Faceplant serves up the sweet spirit of home-grown Pink Lady apples, cinnamon, cloves and star anise, with a velvet layer of whipped cream on top.

Ingredients:
25 ml wildbrumby Baked Apple Schnapps
Whipped cream
Cinnamon

Method: Warm Baked Apple Schnapps gently in the microwave for 10-15 seconds in a shot glass. Top with whipped cream and add a light dusting of cinnamon.


Baked Apple Delight

Ingredients:
60 ml Wildbrumby Baked apple schnapps
30 ml Kosciusko vodka
30 ml apple juice
30 ml cream

Method: Add all ingredients to an ice filled cocktail shaker and shake till cold. Double strain into chilled martini glass and garnish with a sprinkle of cinnamon.


Winter Negroni

You can order a ready-made bottle of from the wildbrumby shop, but you can also create your own version.

Ingredients:
Baked Apple Schnapps
wildbrumby gin
Bitters
Orange slice

Method: Blend Baked Apple Schnapps with your favourite gin (to taste), add a dash of bitters, and serve in a lowball glass with ice and a slice of orange to garnish.


Baked Apple Sour

Ingredients:
60 ml Wildbrumby Baked apple schnapps
30 ml Kosciusko Vodka
20 ml fresh lemon juice
1 egg white (or 30 ml aquafaba (chickpea juice)

Method: Add all ingredients to a cocktail shaker, shake dry (without ice) for 15 seconds then add ice and shake until cold.
Double strain onto ice filled tumbler, garnish with a sprinkle of cinnamon.


Warming cocktails to make this winter

Negroni

Here at wildbrumby, wintertime is our favourite season!

Roaring fireplaces, snow angels, ski slopes and snowflakes – the world is a little more magical at this time of the year. Ok, maybe winter looks a bit different to you. But we think you’ll agree that this season isn’t complete without a mug of hot gluhwein or a steamy winter warmer.

So, to toast the winter, we’re sharing a few must-try winter cocktail recipes so you can re-create the spirit of the Snowies in your own home.

Here’s a hot tip…
The secret to any warm cocktail is to pre-heat your mug or heat resistant glass. To do this, pour hot water straight from the kettle into your vessel of choice and allow the heat to warm it up. Just remember to discard the hot water before serving your cocktail. Now, get creating the perfect Après treat!

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Glühwein
You can’t make a list of must-try winter cocktails without mentioning the king of all winter warmers.

Glühwein is a warm, wine-based drink enjoyed throughout western Europe during wintertime, mulled with a delicious blend of wintery spices. The literal translation in German is ‘glow-wine’, and that is exactly what this drink does. One sip and you’ll be glowing with warmth from head to toe.

How to make it:
All the hard work is done for you with this fusion of spiced wine and pink lady apple schnapps. Simply pour a bottle of our wildbrumby Glühwein into a pot. Add a cinnamon stick, star anise, orange slices and heat on a stovetop. Make sure to heat the liquid without bringing it to the boil.

Once warm, serve into 4 pre-heated mugs and garnish each with a slice of orange and a cinnamon stick.

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Negroni Tea
Possibly the simplest cocktail on our list is the Negroni Tea.
Our wildbrumby Negroni is an expert blend of our award-winning classic gin, our seasonal baked apple schnapps, and a dash of homemade Italian bitters. It’s all there in the bottle. Ready for you to enjoy over ice with a slice of orange. Imbued with vibrant spices, there is only one thing that could make this cocktail more perfect for winter – give it a hot twist!

Ingredients:
120mL Rooibos Tea
60mL wildbrumby Negroni

How to make it:
Add boiled water and rooibos tea to a teapot and brew for 4 – 5 minutes. For one serve, pour 120mL of rooibos tea into a pre-heated mug and top with 60mL of wildbrumby Negroni. Rooibos tea combined with our wildbrumby Negroni is vibrant in colour and has a berry, spice-filled scent that will awaken your senses all by itself.

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Liquid Apple-Butterscotch Pie
What’s better than apple pie? How about an apple pie with butterscotch… in liquid form! That is exactly what this drink is. Delicious toffee notes from our signature wildbrumby Butterscotch Schnapps matched with cinnamon spice and apple sweetness. You’ll want a second serving of this drink.
Better still, it is low in alcohol volume. So, you can enjoy a little bit more after a long day on the slopes.

Ingredients:
400mL Cinnamon Tea
400mL Sparkling Apple Juice
200mL wildbrumby Butterscotch Schnapps

How to make it:
Make the Cinnamon Tea by placing 2 cinnamon sticks and 2 cups water into a pot. Bring to boil and allow the tea to simmer over low heat for 10 minutes.
At the same time, heat 2 cups of Sparkling Apple Juice in a separate pot over the stove and bring to the boil.
Once your cinnamon tea and sparkling apple juice are heated, add 100mL of each to a pre-heated mug and top with 50mL wildbrumby Butterscotch Schnapps. Repeat this step to achieve four serves and garnish each mug with a cinnamon stick.

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Faceplant
Baked Apple | FaceplantThe best kind of Faceplant you’ll have all day! Baked Apple Schnapps brings home the sweet spirit of home-grown pink lady apples, cinnamon, cloves and star anise —
and a velvet layer of whipped cream on top will soon melt away all memories of any snow-related mishaps.

Ingredients:
Baked Apple Schnapps
Whipped cream
Cinnamon

How to make it:
Warm 25 ml Wildbrumby Baked Apple Schnapps gently in the Microwave for 10-15 seconds in a shot glass. Top with whipped cream and add a light dusting of cinnamon. Sip and savour with friends, preferably in front of a roaring fire.

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Schnapperol Spritz
Here’s a cooler alternative for when you’re sitting in the sun, surrounded by friends and spring snow.

Ingredients:
50 ml Wildbrumby Negroni
Fever Tree Blood Orange Soda

How to make it:
Fill a big wineglass with lots of ice, add Negroni. Top up with Fever Tree Blood orange soda and garnish with
A slice of orange and/or Blood orange and staranis.
Be snug and warm this winter, and don’t forget that all wildbrumby ingredients are available online or at our distillery door.

Meet Joan (our new Still)

Wildbrumby Still

To celebrate World Gin Day on June 12 we ran a batch of gin through our brand new Kothe Still custom built for us in Germany over the past 12 months and then shipped to us here in the Thredbo Valley. Joan takes her name from Brad Spalding’s mum and has four times the capacity of Florence (our current still), allowing us to substantially boost production of our award-winning range of gin and schnapps!

Four devilish cocktails to warm your soul

Sweet and sinful with just the right amount of sting – our wildbrumby devil’s tongue schnapps is the brilliant combination of habanero chili and pink lady apples.

This schnapps has converted chilli rejecters, and inspired new flavour possibilities in the minds of life-long chilli lovers.

On days where all four seasons want to make an appearance, chilli would have to be the perfect ingredient to play with in cocktails. It’s soul warming against a cool breeze, and vibrantly zing-y under a glowing sun. You can enjoy these cocktails hot or iced – and to top it off, the flavour combinations are almost endless.

New to the chilli trend or a diehard chaser of chilli heat? We have a cocktail for you.

Here are four of our favourite chilli-inspired cocktails using our wildbrumby devil’s tongue. You’ve been warned: this schnapps has bite!

To bring these cocktails to life, you can purchase our wildbrumby devil’s tongue schnapps here.

Strawberry Sting

Chilli and strawberry are the surprising pair that yo
u won’t be able to get enough of! Especially when summer wants to say ‘hello’ in late autumn – 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?

 

Donner & Blitz

Long-time fans of our wildbrumby devil’s tongue will flaunt this cocktail as one of their favourite ways to drink the spicy-sweet schnapps – and with one sip you can see why.

The Donner & Blitz cocktail, meaning thunder and lightning in German, has all the punch of habanero chilli backed up by a ginger ale zing. Better still, it’s easy to make!

Ingredients:
30mL wildbrumby devil’s tongue
ginger beer
sprig of mint to garnish

How to make it:

Simply pour our wildbrumby devil’s tongue schnapps into a tall, ice filled glass. Top with ginger ale and garnish with a sprig of mint.

If you’re a diehard chilli lover and looking for a bit more heat, try this recipe with 60mL wildbrumby devil’s tongue.


Dreamy Devil

This is a classy martini-style cocktail that can be enjoyed any time of the year – and there are endless variations at your fingertips if you like to play around with ingredients. But if you are a lover of chilli and chocolate, then this is most certainly the devilish treat for you.

Ingredients:
30mL wildbrumby devil’s tongue
30mL chocolate simple syrup
30mL thickened cream
20mL kosciuszko vodka
dark chocolate to garnish

How to make it:

Making your chocolate simple syrup is easier than you might think. In a small, pourable cup add 60mL of hot water from the kettle to 2 tablespoons of dark chocolate drinking powder. Stir till your mixture is free from chocolate clumps before adding 50g of white sugar. Continue to stir until the sugar has dissolved and allow the mixture to cool.

Once you have your chocolate simple syrup ready to go, combine all ingredients in an ice filled bar shaker. Shake thoroughly and serve in a chilled martini coup. Garnish with dark chocolate shavings.


Chilli Hot Chocolate

Ingredients:
30mL wildbrumby devil’s tongue
hot chocolate
marshmallows

Speaking of chilli and chocolate… have you tried our wildbrumby devil’s tongue schnapps in a hot chocolate?

We love serving this cold weather treat to our distillery guests – it’s a true soul warmer. Whilst we’re not going to share all our secrets, here is how you can make your version of our chilli hot chocolate at home.

Make yourself a piping-hot mug of hot chocolate using your favourite method. Just before serving add 30mL of our wildbrumby devil’s tongue schnapps to your mug. Don’t forget the marshmallows.

How to make a truly magical martini

The martini is a prince among cocktails, oozing style and panache in every sip.

But for a drink that has endured so long through the ages, it remains stubbornly difficult to master.

Many will tell you the secret to mixing a great martini comes down to selecting the right ingredients and then balancing them perfectly. But there are a few other factors you need to consider when embarking on this fascinating journey.

So what exactly is a martini?

At the most simplistic level, it is a cocktail made from a blend of gin and vermouth, and then garnished with an olive or lemon twist. But this description doesn’t do it nearly enough justice.

Because this cocktail does not feature mixers, its contents must comprise good quality gin or vodka, and dry vermouth (though some recipes ask for sweet vermouth). Other important additions are bitters and (of course) your choice of garnish.

Large, pure and fresh ice cubes are also a must, so use filtered water in your tray and make them just ahead of time (allowing time to freeze, of course).

Now for the tricky bit, how to master a martini?

If you asked 100 martini enthusiasts you would probably get 100 different methods; dry, wet, dirty, stirred, shaken and so on.

So, to keep things simple, we’ll go with the method we’ve perfected here at the wildbrumby distillery.

First things first, ensure everything is chilled ahead of time, including your mixing glass, the martini glass, and all of your ingredients.

Then you can fill your mixing glass with lots of ice (big blocks work best), and drain any water before adding your gin and vermouth.

We use 6 parts gin/vodka and 1 part dry vermouth, and then a couple of dashes of bitter (orange bitter comes to mind).

Stir your drink for 15 turns to get it as cold as possible, (and add a little bit of water from the melting ice), then strain it into your chilled martini glass and garnish with your preferred garnish — our favourites are a green olive or a little twist of an organic lemon.

And then all that is left is to sit back, relax and enjoy your drink, preferably within 15-20 minutes while it is still icy cold.

Want to play with the ingredients?

For those who like to experiment a bit with different ingredients, there are a few ground rules you may like to consider.

While gin is generally the star of the martini show, not every gin will work in this cocktail.

There really is no place to hide in a martini because you won’t be adding tonic water or fruit juice, so it has to be of exceptional quality.

We recommend you stick with a good quality ‘London Dry’ style gin, which tends to lead on juniper and spice. A fruity gin, like a pink gin or sloe-gin just won’t cut it.

Vodka is sometimes used as an alternative to gin, and once again, quality is the watchword — so invest in a good one.

Now to the vermouth. Thankfully, there is a growing range of these available in Australia. Still, you want something that compliments the gin rather than overwhelms it and ideally, you would start with white vermouth.

Some recipes suggest you rinse the martini glass with vermouth and then tip the excess away. But rather than wasting it, we suggest you just use a little less. Someone put their time and passion into making it, so let’s be respectful.

The bitter is a crucial ingredient that elevates the martini with an extra layer of complexity, but it should only ever be used in moderation.

If you can’t find an orange bitter (which we recommend) then it is fine to roll with the more traditional Angostura bitters.

When it comes to the garnish, this really depends on your taste.

A green olive is a safe and traditional choice and we suggest you use the unstuffed variety stored in brine, not oil.

For those who would rather dodge the olive, a twist of organic lemon or orange is lovely, especially if you prefer a bit of zest.

A small sprig of rosemary or thyme are also good contenders, and a Gibson Martini asks for a cocktail onion.  So just play around and find out what works best for you and your choice of ingredients.

Shaken not stirred

Ian Fleming didn’t do us any favours when he decided James Bond would take his dry martini shaken, not stirred — given that most martinis are best when stirred, not shaken!

And if you consider the Vesper recipe we associate with Bond (3 parts gin, 1 part vodka and 1/2 part Kina Lillet) then it is understandable given that shaking a drink breaks the ice into smaller pieces, watering down his rather potent mix.

But we still maintain that most martinis will benefit from a more mellow touch.

For the same reason we don’t generally shake our martini, nor do we use small, mass-produced ice cubes. You really want to fill your mixing glass with larger ice cubes to chill your ingredients when you stir it with just enough melted water to make the drink softer.

Should you drink it dry, wet or dirty?

Wet and dry martinis have exactly the same ingredients, what varies are the quantities. So, as a rule of thumb, the more vermouth in a martini, the wetter it gets.

For a dirty martini, you add a touch of the olive brine to give it a more distinct flavour. We’ve also been known to add some spent botanicals (from our gin still) to the brine for additional layers of complexity.

Now you know the ground rules for making the world’s most famous cocktail it is time to start experimenting for yourself. Here are some of our favourite recipes to get you started.

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Sour Apple Martini

60ml Sour Apple Schnapps

30ml Kosciusko Vodka

Lemon twist

Add all your schnapps and vodka to an ice-filled mixing glass and stir until very cold. Strain into a chilled Martini glass and garnish with a twist of organic lemon.

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Alpine Vesper

30ml Classic Gin

30ml Kosciusko Vodka

30ml Apricot Schnapps

Add gin, vodka and schnapps to an ice-filled cocktail shaker (I know earlier I said we don’t shake our martini but trust me on this one) and shake until cold, double strain into a chilled martini glass and garnish with an orange twist.

(Courtesy of Philip Jones aka The Martini Whisperer)

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Sour Cherry Martini

60ml Sour Cherry Schnapps (available seasonally)

30ml Kosciusko Vodka

Two dashes Morello Bitters

One cherry

Add your schnapps and vodka to an ice-filled mixing glass and stir until very cold. Strain into a chilled Martini glass and garnish with a fresh cherry.

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Espresso Martini

45ml Coffee Liqueur (available seasonally)

30ml Kosciusko Vodka

One double shot Espresso

Coffee Beans to garnish

Add all your ingredients into an ice-filled cocktail shaker and shake until very cold, double strain through a fine sieve to get the silky finish on the top and garnish with a few coffee beans.

Enjoy!