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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!

Green Pear Mar-tea-ni

With sweet and earthy-green notes, you’ll want to keep this recipe pinned for year-round use. Plus, it’s batchable – and you know how much we love a pre-batched cocktail!

Ingredients:

45mL wildbrumby classic gin
45mL wildbrumby pear william schnapps
30mL cooled green tea

Method:

For this fragrant green tea and pear twist on the classic martini, we’re sticking with an easy 1:1 ratio. That’s 45mL of our wildbrumby classic gin and 45mL of our pear william schnapps. 

Uh, where is the green tea? You’re asking.

Here’s the genius part. Stirring down a cocktail in ice adds around 25 – 30% of cool, refreshing water. As well as keeping the temperature down, this helps to open up subtle flavours within the spirit. 

But adding tea to the mix from here will definitely leave the final product feeling watery and unbalanced. 

Thankfully there’s an easy fix – and it just so happens to make this cocktail perfect for batching. 

If you’re making this delicious treat for yourself, add 45mL of wildbrumby classic gin and 45mL of pear william schnapps to a sealable jar. Then brew your favourite green tea and once cooled, add 30mL to the jar. 

Pop it in the freezer and in half an hour you’ll have a perfectly balanced and chilled, Green Pear Martini.

Want to batch this cocktail for a BBQ with friends? Use an empty and clean wine bottle, and times the volume by your number of guests. When you’re ready to serve, pour 120mL into chilled martini glasses and garnish with slices of pear.

You can even batch the night before!

Pear William Fizz

After fancy without the fuss? We’ve got you covered. This drink dials up luscious fruit and vanilla notes without going overboard on alcohol volume.

Serve it with a spoon for a sweet pear treat waiting at the bottom of your glass!

Ingredients:

45mL wildbrumby pear william schnapps
soda water
vanillin sugar
pear

Method:

Chop half a pear into cubes and toss in a sprinkle of vanillin sugar. Fill 1/3 of a tumbler glass with the cubed pears and top with ice. Pour in our wildbrumby pear william schnapps and stir till ingredients are mixed. Top with soda water.

Now all you need is a little umbrella to match those summery fruit vibes.

Merry Peary

This low-fuss collaboration of pear schnapps, vodka and sparkling pear cider is a celebration of summer’s sweetest harvest.

This makes for great sipping on those balmy summer evenings when sunbeams stretch right across the sky.

Ingredients:

45 mL wildbrumby pear william schnapps
20 mL Vodka
120 mL Sparkling pear cider

Method:

This fruity favourite couldn’t be more simple. Add all the ingredients above to a long glass half filled with ice and then garnish with a slice of pear.

The Village

This complex layering of sweet and sour is a perfect pairing of summertime flavours in a deceptively simple cocktail. The blend of flavours is bursting with colour and style which makes it perfect for those spontaneous get togethers when friends or family drop by at short notice (hence the name!).

Ingredients:

45 mL wildbrumby pear william schnapps
30 mL wildbrumby Classic Gin
15 mL Lime Juice
60 mL cranberry juice

Method:

Add all ingredients to a cocktail mixer. Stir over ice until very cold then pour into a chilled Martini glass and garnish with a lime wedge.

Mango Mimosa
Brunch isn’t complete without a glass of bubbly sunshine. We’re talking about the mimosa.
Our wildbrumby mango schnapps takes this brunch-time favourite and adds a splash of summertime fun. Think tropical fruit and a whole lot of buzz.

Ingredients:
30mL wildbrumby mango schnapps
60mL wildbrumby brut
freshly squeezed orange Juice

Method:
Pour wildbrumby mango schnapps into a champagne flute or coupe glass. Angling the flute on a 45-degree angle to allow mixing, fill to the halfway mark with wildbrumby brut. Top with freshly squeezed orange juice and garnish with a slice of mango.

Mango Gin Fizz

Mango, meet your new best friend!

Our wildbrumby classic gin is a citrus-forward, mountain pepper berry kissed spirit — a perfect accompaniment to the refreshing notes of our wildbrumby mango schnapps. Save this bubbly treat for a day of poolside relaxation. Or serve it at your next dinner party – your friends will think you hired a professional bartender.

Ingredients:
40mL wildbrumby mango schnapps
20mL wildbrumby classic gin
15mL fresh lemon juice
soda water
(Blend in a splash of pureed mango for an even fruitier cocktail!)

Mango on Mango Sorbet

It can’t get much better than sorbet on a warm summer night. Right? Unless that sorbet has wildbrumby schnapps in it – and you bet ours does!

This sorbet recipe is mango, mango, mango. And it’s so simple to make.

All you need is a blender, plenty of our wildbrumby mango schnapps (available here*) and a good excuse to show off your sorbet making skills to your friends.

Serves 2

Ingredients:
100mL wildbrumby mango schnapps
2 fresh mangoes
lime juice

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!

Limoncello Meringue

60mL wildbrumby limoncello
30mL wildbrumby kosciuszko vodka
30mL fresh lemon juice
30mL aquafaba (chickpea juice)

The limoncello meringue is a sophisticated cocktail that is just bursting with lemony zest.

Mix all ingredients in a cocktail shaker and shake without ice for 15-20 seconds, then add ice and shake until the outside of your shaker is frosted.

Double strain into a chilled coupe glass and garnish with a lemon twist.

Limoncello Iced Tea

60mL wildbrumby limoncello
chilled chamomile tea
honey (optional)

Lemon and chamomile tea can be comforting on a cold winter night. But have you tried it iced and boozy on a warm sunny day? Well, forget home made lemonade. This is going to be your go-to!

To make 2 servings of this liquid sunshine, you’ll need to prepare 250mL of chamomile tea. Once brewed, allow your tea to reach room temperature and then chill in the fridge for at least 15 minutes.

All chilled? Now you’re ready to build this cocktail straight into a glass. 

Fill a highball glass with ice and place two lemon wheels down the inside of your glass to garnish. Add our wildbrumby limoncello and top with chilled chamomile tea. Serve with a paper straw.

If you’re after a little extra sweetness, add a drop of honey. 

Rubus, Limoncello & Tonic

20mL wildbrumby limoncello
30mL wildbrumby rubus patch gin
tonic
lemon
raspberries

Now what would a limoncello inspired cocktail list be without a riff on the classic Gin & Tonic? 

Our wildbrumby rubus patch gin is made using organic raspberries picked straight from our distillery gardens. Pink, pretty and a little bit tart – it makes a brilliant G&T combo with our wildbrumby limoncello. And it looks delectable too!

Firstly, pack a wide, stemless glass to the brim with lemon wheels, whole raspberries and ice. Pour our rubus patch gin and wildbrumby limoncello into your glass and top with tonic water. We suggest fever tree’s refreshingly light tonic water. 

Serve your Rubus, Limoncello & Tonic with a vibrant paper straw and an extravagant cheese platter.

Lavender Limoncello Sour

30mL wildbrumby limoncello
30mL wildbrumby classic gin
20mL lavender simple syrup
20mL lemon juice
15mL aquafaba

Springtime is all about florals and vibrant flavours. Remember those lemon drop lollies you could only get at small country markets on a Sunday morning? Well, we just put together a cocktail with that exact vibe. 

To prepare your lavender simple syrup add 1 tablespoon of lavender tea, 1/3 cup of sugar and 1/3 cup of water to a small pot. Place on a low heat and stir till most of the sugar has dissolved. Once dissolved, set the pot aside to cool. Strain your sugar syrup into an airtight container. Your lavender simple syrup will keep in the fridge for up to 2 weeks – But let’s be honest, it’ll be gone quicker than that!

To make your Lavender Limoncello Sour, add all your ingredients to a bar shaker with ice and shake thoroughly. You’ll know it’s ready when you see frost forming on the outside of the shaker. Strain your cocktail into a tumbler glass over a large ice cube. Garnish with half a lemon wheel and dry petals of lavender tea.

Lemon loves lavender! But if you don’t have lavender tea handy – try this cocktail with plain simple syrup. Trust us, you’ll love it just as much.

You’ve likely enjoyed a Bellini before. Maybe you swapped out a mimosa for one over brunch or enjoyed a few as a summertime aperitif.

But, do you know the history of this near century-old drink?

Sometime between 1934 and 1948, a Venetian Bar owner named Giuseppe Cipriani created the Bellini cocktail – a bubbly peach drink that would be celebrated for decades to come.

Originally, the Bellini cocktail was made with prosecco and peach puree or peach nectar. It’s a combination that creates a stunning pink hue.

The drink’s colour reminded Cipriani of a pink toga worn by a saint in one of Giovanni Bellini’s famous paintings. That same saintly pink colour was used often by the 15th Century artist to paint everything from togas of saints to garments worn by the virgin Mary.

How to perfect the Bellini:

Ingredients:
wildbrumby peach schnapps
wildbrumby brut
One peach (preferably a white peach)

Method:
We begin with the garnish. I know what you’re thinking. ‘But aren’t garnishes supposed to add a bit of decoration at the END of a cocktail?’

Well, this drink is a little different.

The Bellini cocktail is all about showcasing that fresh peach flavour and the garnish is no exception. First, take a fresh peach and slice out a thin wedge. Keeping the skin on for texture, place the peach wedge into a chilled champagne flute.