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Cheers to Something Special: Our New Hazelnut Schnapps!

wildbrumby Hazelnut Schnapps

Come peek behind the scenes with our incredible Production Team, where things can get wild. This time, they’ve outdone themselves with our latest creation—the limited-edition Hazelnut Schnapps.

Imagine the best hazelnuts we could find, toasted just right to bring out all their amazing smells. Then, these tasty nuts join “Joan,” our small batch still, and the magic happens. What comes out is a hazelnut-infused drink like a flavour party in your mouth.

This schnapps is something special because we didn’t make a ton of it—just enough for those who love trying unique things. It’s not your everyday drink; it’s a rare, one-time-only treat that’s all about making your taste buds dance.

You can enjoy it straight up, over ice, or mixed into your hot chocolate. Are you feeling fancy? Shake things up with a Hazelnut Martini! There are many ways to savour this drink, and each sip is like a bit of adventure.

So, let’s raise our glasses to try new stuff and enjoy something extraordinary. Our Hazelnut Liqueur Schnapps is here for a good time, not a long time. Cheers!

Cocktail Recepies


Hazelnut Martini

Get ready for a flavour explosion with our Nut-tini—a drink that’s all about indulgence without the fuss.


  • 45 ml wildbrumby Hazelnut Schnapps
  • 45 ml Kosciuszko Vodka


  1. Mix everything in a mixing glass with ice.
  2. Give it a good stir until the outside gets all frosty.
  3. Pour it into a super cold Martini Glass.
  4. Finish it with a fancy touch—throw in a toasted hazelnut and a hint of Chocolate Bitters.

Take a sip, enjoy, and let the Hazelnut Martini be your ticket to a new level of yum!

Hazelnut-Ginger Fizz:

Hazelnut-Ginger Fizz

Keep it cool with our Hazelnut-Ginger Fizz—a drink that’s as easy-going as it is delicious.


  • 45 ml wildbrumby Hazelnut Schnapps
  • Fever Tree Dry Ginger Ale


  1. Pour your wildbrumby Hazelnut Schnapps into a tall glass with ice.
  2. Top it up with Fever Tree Dry Ginger Ale.
  3. Make it look fancy with a slice of orange and a cute cocktail cherry.

Take a sip, feel the fizz, and let the Hazelnut-Ginger Fizz be your go-to for laid-back vibes and tasty sips. Cheers to easy, breezy, and oh-so-delicious drinks!

Warming cocktails to make this winter


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!


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.



The 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.


25mL wildbrumby baked apple schnapps
whipped cream

How to make it: 

Gently warm your wildbrumby baked apple schnapps 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.

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

Schnapperol Spritz 

Perfect for those bluebird days! Here’s a cooler alternative for when you’re sitting in the sun, surrounded by friends and springtime snow.

50ml Wildbrumby Negroni
Fever Tree Blood Orange Soda

How to make it: 

First, fill a large wineglass with lots of ice. Add our wildbrumby Negroni and top up with Fever Tree Blood Orange Soda. Garnish with a slice of orange or a blood orange, and star anise.

Stay warm this winter, and don’t forget that all wildbrumby ingredients are available online or at our distillery door.


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.


200mL wildbrumby butterscotch schnapps
400mL cinnamon tea
400mL sparkling apple juice

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.


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!


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.

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 you 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.


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!


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 die-hard 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.


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

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

30mL wildbrumby devil’s tongue
hot chocolate

How to make it:

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.


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 only available in winter that makes delicious cocktails (read on) 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:


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.

25 ml wildbrumby Baked Apple Schnapps
Whipped cream

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 | Faceplant

Baked Apple Delight

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.

Baked Apple Schnapps
wildbrumby gin
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

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.

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.

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.

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.

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)

Alpine Vesper

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.

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.


Four fantastic raspberry cocktails


It’s raspberry season and that means two things. Picnics with friends in the autumn sun and blushing pink glasses filled with schnappy, raspberry cocktails.

Our seasonal wildbrumby raspberry schnapps is sweet, tart and a little bit sassy. This vibrant berry has a knack for bringing excitement to any drink. Which is why we keep an organically grown raspberry patch mere steps from our distillery door.

Each raspberry from our patch is plucked by hand in their prime from a ripe maroon harvest and turned into one of two things: our famous rubus patch gin, or — our scrumptious wildbrumby raspberry schnapps!

Filled to the brim with juicy raspberries, this schnapps is perfect to sip on straight alongside a chocolate rich dessert or a selection of flavourful cheeses.

But, if we caught your attention at ‘blushing pink glasses filled with schnappy, raspberry cocktails’, we’ve got you covered. Here are four raspberry crazed cocktails you’ll want to try out and share with friends — or maybe just keep for yourself.

Raspberry Collins

Our Raspberry Collins recipe is a velvety, bubbly treat that boasts notes of vibrant berry and tart lemon. This is your no-fuss cocktail addition to an afternoon of friends and fruit forward cheese platters.


30mL wildbrumby raspberry schnapps
15mL lemon juice
15mL simple (sugar) syrup
soda water

Add our wildbrumby raspberry schnapps, lemon juice and simple syrup into an ice-filled bar shaker. Shake thoroughly till the outside of your bar shaker is evenly frosted. Strain over ice into a highball glass and top with soda water.


No bar shaker at home? Here’s an alternative recipe:

Fill a tall glass to the brim with ice. Then, add 45mL of our wildbrumby raspberry schnapps, 15mL lemon juice and top with soda water.

Voila! You have a refreshing and Instagram-worthy drink in hand — thanks to the blushing hue of our raspberry schnapps.

But even a photogenic drink looks better with a twist of lemon. To put this garnish together you’ll need one lemon and a vegetable peeler. Begin by creating a large peel over the equator of the lemon.

Make the job easier by placing a finger on the start of your peel and continue till your peel stretches halfway around your lemon. Softly pinch the peel lengthways over your glass, yellow side out.

This will cover your drink with a zesty burst of lemon and be an aromatic compliment to those sweet raspberry notes. For an eye-catching pop of colour, twist the peel and place across the top of your glass.

Clover Club

Elegant, foamy and oh so tasty. The Clover Club has long been a drink associated with decadence and showmanship. Both our raspberry forward rubus patch gin and raspberry schnapps come together to create the ultimate pink drink.

Watch as this freshly shaken drink turns from a cloud of white to an exuberant pink in your glass!

If you’ve got a flashy Easter event planned this is the drink your guests will be talking about for days after.

45mL wildbrumby raspberry schnapps
60mL wildbrumby rubus patch gin
20mL lemon juice
30mL chickpea Juice


Add all ingredients to an ice filled bar shaker. Shake thoroughly and strain into a chilled martini coup. Garnish with three raspberries on a cocktail pick or put your new lemon twist skills to good use.

Razzamatazz Gin Fizz

If you’re here for pink bubbly sips enjoyed whilst dancing in the afternoon sun — look no further! This picnic party drink is aptly named the razzmatazz gin fizz for its glitzy raspberry notes and a tart grapefruit bite.

30mL wildbrumby raspberry schnapps
30mL wildbrumby classic gin
30mL grapefruit juice
soda water

Begin by filling a bar shaker with ice before adding all ingredients excluding the soda water. Shake thoroughly till the outside of your bar shaker is evenly frosted. Strain over ice into a highball glass and top with soda water.

Garnish with a half wheel of grapefruit and two fresh raspberries.


Madame Rouge

One sip of this boozy, raspberry milkshake and you’ll be wanting to serve it with a side of fresh scones.

The Madam Rouge is also a perfect dessert cocktail. So, leave the ice-cream in the fridge, pick up your bar shaker and show off your cocktail making skills!

45mL wildbrumby raspberry schnapps
30mL wildbrumby rubus patch gin
30mL cream
2 teaspoons raspberry jam


Add all ingredients to your ice-filled bar shaker. Shake till thoroughly chilled and strain over ice into a martini glass. Garnish with two fresh raspberries.

And Enjoy!

wildbrumby seasonal products are available from our online shop or distillery door for limited periods only.

Beautiful butterscotch


Take a walk on the wonderful side with this super-smooth favourite.

Without giving away all our secrets, our butterscotch schnapps has been a cocktail favourite since it hit the shelves for two simple reasons; a top-secret recipe of real butterscotch and our signature ingredient — pink lady apples.

Fruit is essential to creating authentic traditional schnapps and it is the addition of apples that brings that ‘home-cooked’ sweetness that butterscotch fans can’t get enough of.

And what’s the most popular way to drink this butterscotch treat? In a warm mug of spiked cappuccino, also known as the ‘Schnappychino’, or drizzled over a scoop of vanilla ice-cream. Yum!

But there’s so much more you can create with this popular variety of schnapps — especially when the weather turns cooler. So read on for some seasonal inspiration.

Butterscotch Mule

Move over simple syrup — the classic Moscow Mule just became a whole lot tastier with our butterscotch schnapps. This drink is the perfect balance between ginger zing and a depth of rich toffee, without becoming overly sweet. And the best part? You don’t need any fancy bar tools to enjoy it. Just build over ice in your favourite glass.If you’re a bit of a sweet tooth, try this recipe with 60mL of our butterscotch schnapps and remove the vodka. 

40mL wildbrumby butterscotch schnapps
20mL wildbrumby Kosciuszko vodka
120mL ginger ale
fresh lime

How to make it:
Add our butterscotch schnapps and Kosciuszko vodka to an ice filled copper mug. If you don’t have a copper mug in your home bar, a chilled glass will work just as well.
Squeeze two quarter pieces of lime into the mug before adding the quarters to the drink. Pour in 120mL of ginger ale and stir before serving.

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.

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’.

Butterscotch Delight

A delightful way to deliver our beautiful butterscotch schnapps.

And the best part is that it’s as easy as it sounds to create, with a sublimely smooth, velvety texture that accentuates its wonderfully rich butterscotch foundations.

45mL wildbrumby Butterscotch Schnapps
30mL Kosciusko Vodka
45mL fresh cream

How to make it:
Add your Butterscotch Schnapps, Kosciuszko vodka and fresh cream to an ice-filled cocktail shaker. Shake vigorously until the outside of your shaker is frosted. Strain through a sieve into a coupé glass and garnish with a sprinkle of chocolate powder.

Kosi Colada

If you like piña coladas — but the slopes beat the beach any day, then this is the cocktail for you! This butterscotch twist on the tropical classic looks like a fresh powdering of snow and tastes like Christmas in July.

60mL pineapple juice
40mL wildbrumby butterscotch schnapps
20mL wildbrumby Kosciuszko vodka
2 tbsp coconut cream
canned pineapple slices
brown sugar and ground cinnamon

How to make it:
Prepare your pineapple garnish by mixing a tablespoon of brown sugar and a sprinkle of cinnamon in a bowl. Cut a pineapple slice in half and cover it in your sugar mixture. Lightly pan-fry the pineapple in butter for 1 minute each side. Allow time for your garnish to cool.

To make the cocktail, add pineapple juice, wildbrumby butterscotch schnapps and Kosciuszko vodka to an ice-filled bar shaker. Make sure to mix in the solids and liquids of your coconut cream before adding two tablespoons to your shaker. Shake vigorously to crush ice and create a smooth texture. You’ll know the cocktail is ready when frost forms on the outside of the tin. 

Pour contents of the bar shaker, including ice, into a tumbler glass. Garnish with a sugared half-slice of pineapple.

Liquid Apple-Butterscotch Pie

You might have seen us talk about this apple pie-inspired winter warmer before. It’s sweet, soul warming, and with an ample amount of our butterscotch schnapps you know we just had to include it in this list.

This recipe serves 4 friends, but with delicious toffee notes matched with cinnamon spice and apple sweetness — you’ll want a second serving all to yourself!

Better still, it’s low in alcohol volume. So, you can enjoy a little bit more after a long day on the slopes.

400mL cinnamon tea
400mL sparkling apple juice
200mL wildbrumby butterscotch schnapps

How to make it:
Make the cinnamon tea by bringing 2 cups of water to a boil in a pot. Add 2 cinnamon sticks and allow the tea to simmer over a low heat for 10 minutes.

At the same time, heat 2 cups of sparkling apple juice in a separate pot and simmer till warm.

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.

You can find our wildbrumby butterscotch schnapps here.

Lady Butterscotch 

A steaming cup of hot chocolate has never been so luscious when you add these glorious additions (plus any/all of your favourite hot-choc toppings of course).

This one is best served warm while in the company of friends following an epic day on the mountain.

30mL butterscotch schnapps
20mL Irish Cream (eg Baileys)
200mL hot milk
1tsp hot chocolate powder (plus a little to sprinkle)
3tbsp whipped cream
1tbsp of mini marshmallows or other topping (optional)

How to make it:
Combine hot milk, Irish cream, butterscotch schnapps and 1 teaspoon of hot chocolate powder in a glass mug.

Top with whipped cream and a light sprinkle the remainder of chocolate powder sprinkled on top (plus mini marshmallows if you dare).

To purchase butterscotch schnapps and other wildbrumby spirits, visit our online shop here.

Pear it up with these summer cocktails


Crunchy, green sweetness with a subtle tang – there’s something special that singles the Williams pear out from other pears when it comes to the art of crafting summery cocktails.

Also known as Poire William, these pears are commonly grown in the alpine regions of Switzerland, France, Germany and Austria – all places that love to turn this fascinating fruit into delicious schnapps. 

It’s often eaten straight from the tree or baked into traditional desserts such as the pear clafoutis and poached pears with cream, but it is most famously consumed as an eau-de-vie – or as we like to call it, the pear william schnapps.

Here in Australia’s alpine region of the Snowy Mountains, our pear william schnapps is made from the finest, orchard grown Williams pears. They’re the not-so-secret ingredient that gives this beloved schnapps a juicy, sweet, and fragrant bite.

Serving a nip of this delectable liquid alongside a nutty and fruit inspired cheese platter is a blissful pairing. But do read on if you’d like to discover more delectable pear combinations to have within reach on those sweltering summer afternoons.

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!


30mL wildbrumby pear william schnapps
30mL coconut water
soda water


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!


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


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!


45mL wildbrumby pear william schnapps
soda water
vanillin sugar


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.


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


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!).


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


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.

You can purchase our wildbrumby pear william schnapps here.

Why mango is our summer cocktail hero

Mangoes are the summertime fruit that can be enjoyed any time of the day.

From jazzing up morning cereal bowls to elevating the humble pavlova and making salads exciting, mangoes are everywhere at this time of year and they go in just about everything. So, of course we had to make a mango schnapps!

Selecting the highest quality mangoes is only the start of our mango schnapps making process. The fruit is fermented at our alpine distillery before being distilled and bottled in our signature frosted bottles.

At wildbrumby distillery, we’re proud to make exceptional schnapps. And with this schnapps it’s like we’ve captured the summer sunshine and bottled it for your enjoyment.

Our wildbrumby mango schnapps has a bright aroma and embodies the true tastes of tropical, summer mangoes – yum!

It is perfect for poolside parties, served neat or on ice in the summer heat, but did you know there’s so much more you can do with this schnapps?

No matter what time of the day you like to enjoy your mangoes, it just so happens we have a boozy recipe for every occasion… brunch, dinner and dessert!


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.

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

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.

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!)

Place ice, wildbrumby mango schnapps, wildbrumby classic gin and lemon juice in a bar shaker and shake thoroughly. You’ll be able to tell it’s ready when frost forms on the outside of your bar shaker tin.

Strain contents into a highball glass over ice and top with soda water.

No bar shaker at home? Simply build your drink directly into your highball glass with ice and stir thoroughly before topping with soda water.

Garnish with a cocktail skewer of mango cubes and a sprig of mint.

Shop here for our wildbrumby classic gin*

… And the kind of boozy treat that requires a spoon?

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

100mL wildbrumby mango schnapps
2 fresh mangoes
lime juice

Skin and pit your mangoes before blitzing them in a blender. Incorporate our wildbrumby mango schnapps and a squeeze of lime juice with the mangoes. Blitz again till contents are smooth.
Pour the mixture into ice cubes and freeze for at least 5 hours. Transfer sorbet cubes into a wide wine glass when ready.

Garnish with a slice of mango and serve with a spoon. For a boozier treat, top with 20mL of our wildbrumby mango schnapps – Delish!

*wildbrumby seasonal products are available from our online shop or distillery door for limited periods only.

Get luscious with limoncello


Simple, sophisticated, and full of zest! This scrumptious, schnappy take on an old Italian favourite is bursting with lemon and just loves to be paired with something cold and carbonated.

Steeped in the history of Southern Italy, each family would perfect their own unique limoncello recipe to serve up to esteemed guests as a digestif.

Wildbrumby’s own recipe was inspired by a trip to Naples, with perfectly sweet citrus notes from the zest of locally-sourced lemons.

If you’re already a fan of our limoncello, you might be familiar with our two favourite ways to serve this warm weather treat: on the rocks or as a limoncello & soda. 

But with flowers in full bloom and a beach somewhere calling your name – who would want to limit themselves with just ice and soda water? 

Our wildbrumby limoncello is the perfect ingredient to bring out your cocktail creativity. And we’re here to show you how to use it.

So here are four zesty drinks to help you celebrate spring and summer in style!

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

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 can purchase limoncello from our online shop here.