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Butterscotch brings home winter

butterscotch-schnapps

Light the fire, sit back and prepare to meet winter’s new cocktail hero.

Without giving away all our secrets, our butterscotch schnapps has been a winter 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 winter 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 snow is falling. So read on for some winter-time 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. 

Ingredients:
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.

Ingredients: 
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 into the hands of winter.

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.

Ingredients:
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.

Ingredients:
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.

Ingredients:
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.

Glühwein to warm your soul

Wildbrumby-Gluhwein

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. 

Enjoy!

A gin cocktail for all seasons

gin-trio

World Gin Day coincides perfectly with the official opening of the Aussie snow season, which brings gin appreciation into sharp focus here at the distillery as we celebrate these annual events.

But while we like to think of our pure Snowy Mountains gin a hero of the winter months, we know that many gin aficionados are equally enthusiastic about serving gin cocktails to bookend more summery pursuits.

So we’ve asked our wildbrumby team to nominate their favourite year-round gin tipples so we can bring you the cream of the crop for creating at home regardless of the prevailing weather patterns.

But first, as a bit of backstory, here at wildbrumby, we’ve been distilling spirits for almost two decades.

From our London-style classic gin to our raspberry-infused rubus patch, we think we’ve got every season of the year pretty much covered. And for those after a higher ABV navy-style gin, we’re told our Stallion is quite the standout. (Find out more about our award-winning gin trio here).

Of course, we owe much of our success to the pristine Snowy Mountains water with its unique mineral trace elements and the native botanicals such as mountain pepper berry that grow wild in the Snowies, essential to creating our uniquely alpine distillations.

So scroll down to discover our pick of gin cocktail recipes for your year-round enjoyment.


Wildbrumby Negroni
This is a deliciously warming alpine twist on the classic Italian cocktail, which has its origins in early 20th-century Italy.

You can buy negroni ready-made from our online shop or create your own by blending our award-winning classic gin with our seasonal baked apple schnapps and then adding a dash of homemade Italian bitters. This spicy winter aperitif is ready to drink on ice and best served with a slice of orange to garnish.

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.

See our distiller’s blog here for more wintery recipes


Alpine Vesper
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!

But 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. Here is our own twist on this much-loved martini.

Ingredients:
30ml Classic Gin
30ml Kosciusko Vodka
30ml Apricot Schnapps

Method:
Add gin, vodka and schnapps to an ice-filled cocktail shaker 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)

See our distiller’s blog here for more martini secrets


Rubus, Limoncello & Tonic 
A celebration of spring time, this cocktail is pink, pretty and a little bit tart.

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

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

Method:
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.

See our rubus gin blog here for more ways to enjoy pink gin.


Sour Apple Mojito 
Refreshing, sweet and a little bit tart, you’ll never want to make a mojito any other way again! 

This summery combination of our sour apple schnapps and classic gin brings a beautiful floral element to the drink. 

It’s also a great recipe to batch and serve at parties or an afternoon barbecue. Simply multiply your ingredients by six and build the drink in a pitcher. Now all your friends have to do is pour.

Ingredients:
30mL wildbrumby classic gin
30mL wildbrumby sour apple schnapps
mint
lime
ginger ale
granny smith apple

Method:
Muddle two lime wedges and four mint leaves in a tall glass before adding our sour apple schnapps and classic gin. Fill the glass with ice and place one thinly sliced half-moon of apple and a sprig of mint down the inside of the glass. Top with ginger ale. 

You can purchase our range of wildbrumby spirits from our online shop

sour-apple-mojito

The spirit of winter is Baked Apple Schnapps

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:

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.


Why vodka is the spirit of autumn

Vodka

We’re calling it. Autumn is for Australian vodka! 

Our Kosciuszko Vodka was born in the Snowy Mountains – just 22km from Australia’s highest peak, Mount Kosciuszko. And because it is blended with pristine snow melt, the mountains’ beautiful, yet volatile, nature lives in its DNA. 

So why is our vodka the perfect spirit for autumn? 

It combines a clean, crisp flavour profile with a smoothness that only premium vodka is known for – perfect for the in-between time of the year when you’ve retired your swimmers to the back of the cupboard, but you’re just not ready to pull out those winter sweaters. 

And if you’re anything like us, those wardrobe problems are mirrored in our choice of afternoon tipple – with fruity fixes packed with crushed up ice long gone, but hot toddies not yet on the horizon.

So for this weather-confused season we bring you four vodka-based cocktails that we think are ‘just-right’ for this in-betweeny time of year, so you can make best use of this versatile spirit!


Devil Mary

60mL Tomato juice ½ 
30mL Devil Tongue ¼ 
30mL Vodka ¼
15mL lemon juice
3 dashes Worcester sauce
2 dashes tabasco
Celery, lemon, olives, salt & pepper

Wow, that’s a lot of ingredients! But the Devil Mary couldn’t be simpler. Build this Sunday morning classic in a tall glass filled with ice, and garnish with a celery stick, lemon wedge, olives and a dusting of salt and pepper.


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.


Autumn Highball

Vodka 45ml
Ginger ale
Macadamia syrup 20ml

To prepare the syrup, add the following ingredients to a mixing jug and allow to infuse as the mixture cools. Leave the mixture for 15 minutes before straining out the macadamia solids.

Brown sugar 1/3 cup
White sugar 1/3 cup
Finely chopped macadamia 1/3 cup
Hot water 1/3

Build drink over ice in a tall glass and garnish with an orange peel.

Visit the wildbrumby online shop to find all the ingredients (and more) for our Autumn cocktails.

How to make a truly magical martini

wildbrumby-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)


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.

Enjoy!

Warming cocktails to make this winter

Negroni-wildbrumby
Wildbrumby-gluhwein-glass

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!


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.

Gluhwein-wildbrumby-cocktail

Faceplant 

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.

Ingredients: 

25mL wildbrumby baked apple schnapps
whipped cream
cinnamon

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.

Ingredients: 
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.

negroni-spritz

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: 

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!

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.

Four fantastic raspberry cocktails

schnapps-raspberry-wildbrumby

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.

Ingredients:

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

Method:
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.

raspberry-collins

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.

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

Clover-Club-Cocktail

Method:
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.

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

Method:
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.

Raspberry-Gin-Fizz

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!

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

madame-rouge

Method:
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.

Four devilish cocktails to warm your soul

Devils-Tongue-WildBrumby
Devils-Tongue-WildBrumby

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.

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.

Devils-strawberry-sting

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

Devil-ginger

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.

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.

dreamy-devil

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?

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

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.

devil-hot-chocolate

Apple schnapps is a bitter-sweet delight

wildbrumby-apple-recipes

Apples have been used in the creation of schnapps ever since our European ancestors first came up with this wonderful, warming mountain drink, and we can confirm they make a heavenly schnapps!

Here in Australia, we are lucky to have orchards growing some of the best apples on earth – from the sweet delight of pink varieties to the sour bite of the Granny Smith.

Our pink lady apple schnapps is akin to biting into a freshly picked apple, and for many she’s the go-to option for schnapps on the rocks. But she’s also an incredibly versatile cocktail ingredient

And our sour apple schnapps? This cult classic is made with green apples and pickled lemon to ramp up those deliciously tart elements. You’ll find this lip-smacking liquid in our Sour Apple Martini, plus a few other apple-inspired, cocktail ideas below like our Sour Mojito, so read on for ideas on how to create your own schnappy taste sensation.


The Sweetest Sour

‘Sour’ isn’t our first thought when we think of our pink lady apple schnapps. But this cocktail is the perfect balance of sweet apple and citrus – so we just had to include it! Plus, we can’t get enough of that silky-sweet texture.

Whip out this recipe when you want to show off your cocktail skills to friends. Or any time you want to sit back and enjoy a great sunset with a cheese platter all to yourself.

Ingredients:

60mL wildbrumby pink lady apple schnapps
15mL aquafaba (chickpea juice)
20mL freshly squeezed lemon juice
pink lady apple

Method:

Cut up a wedge of any sweet pink apple into cubes and add to a bar shaker with lemon juice. Muddle your apple pieces till slightly squished. Add ice and all other ingredients, before shaking thoroughly. Strain into a tumbler glass over large ice cubes, and garnish with a fan of apple slices.


Sour Apple Mojito 

Refreshing, sweet and a little bit tart. This combination of our sour apple schnapps and classic gin brings a beautiful floral element to the drink. You’ll never want to make a mojito any other way again! 

It’s also a great recipe to batch and serve at parties or an afternoon barbecue. Simply multiply your ingredients by six and build the drink in a pitcher. Now all your friends have to do is pour.

Ingredients:

30mL wildbrumby classic gin
30mL wildbrumby sour apple schnapps
mint
lime
ginger ale
granny smith apple

Method:

Muddle two lime wedges and four mint leaves in a tall glass before adding our sour apple schnapps and classic gin. Fill the glass with ice and place one thinly sliced half-moon of apple and a sprig of mint down the inside of the glass. Top with ginger ale. 


Lady Bellini

You’ve likely heard of the classic Bellini. Now let us introduce the Lady Bellini! This extravagant riff on a classic celebratory cocktail is perfect for special occasions and big announcements.

And honestly – What’s better than sweet apple and bubbly?

Ingredients:

20mL wildbrumby pink lady apple schnapps
wildbrumby brut
pink lady apple

Method:

First, slip a slice of your pink lady apple into a champagne flute and add our wildbrumby pink lady apple schnapps.


Sour Apple Martini

Our biggest fans are all about this subtle, sweet and sour martini. It’s perfect for a romantic dinner for two, a classy picnic with friends or to accompany a cracking cheese board. 

And the great news is it’s simple to make – you just need the right ingredients. 

Ingredients:

60ml Sour Apple Schnapps
30ml Kosciusko Vodka
Lemon twist

Method:

Add all your schnapps and vodka to an ice-filled mixing glass and stir for 15 rotations. Strain into a chilled Martini glass and garnish with a twist of organic lemon. Double the ingredients to create a romantic cocktail experience for two.