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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.

Find our wildbrumby Glühwein here.

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.

Find our wildbrumby Negroni here.

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.

400mL Cinnamon Tea

400mL Sparkling Apple Juice

200mL wildbrumby Butterscotch Schnapps

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

Find our wildbrumby Butterscotch Schnapps here.

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.Baked Apple | Faceplant

Baked Apple Schnapps

Whipped cream


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

Find our wildbrumby Baked Apple Schnapps here.

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

Craft the perfect Bellini at home

The Perfect Bellini

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.

The name ‘Bellini’ feels like an obvious choice for a heavenly cocktail.

In recent years the peach nectar or puree has been swapped out for quality peach schnapps. And whilst the Bellini has lost its notable pink hue, it has only improved in taste!

wildbrumby Peach Schnapps is made from peaches grown in the Australian Southern Alps and has received multiple gold awards for keeping true to that delicious, real peach taste. There is no wonder it’s the perfect addition to a cocktail of divine proportions.

How to perfect the Bellini:

wildbrumby Peach Schnapps
wildbrumby Brut
One peach (preferably a white peach)

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.

If you can get your hands on them, use a white peach. They stay sweeter for longer and add a bit of flair to your glass.

Now, it’s time to add your cocktail ingredients to the champagne flute. For one serving you will need 20mL of wildbrumby Peach Schnapps and 130mL of wildbrumby Brut.

After garnishing your chilled champagne flute with a fresh slice of peach add 20mL of wildbrumby Peach Schnapps.

Then, angle the champagne flute on a 45-degree angle and slowly fill the glass with wildbrumby Brut.

Make sure to keep the lip of your wildbrumby Brut bottle close to the champagne flute and straighten the glass as it fills. This will help control bubbles and the brut and schnapps will mix evenly.

Ta da! Your bubbly peach treat is ready to be served.

Why use wildbrumby Brut?

Cipriani’s original Bellini cocktail recipe called for Prosecco. So why do we use wildbrumby Brut?

Well, Brut is actually a type of Prosecco.

It is dryer and less sweet than other types of prosecco or sparkling wine. This makes it the perfect choice in bubbles for the Bellini cocktail for two reasons. Brut doesn’t overpower the drink with sweetness.

Most importantly, the real peach notes that our wildbrumby Peach Schnapps is loved for will remain centre stage till the very last drop.

Get your hands on the wildbrumby Bellini Pack here and put your Bellini creating expertise to use!


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 added to our range two years ago, and now one 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.

So what is schnapps?
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.

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

-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.

How to make a 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.

-Warm 25 ml wildbrumby Baked Apple Schnapps gently in the microwave for 10-15 seconds in a shot glass. Top with whipped cream and add a light dusting of cinnamon.

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.


How To Mix It With Pink Gin

It is the question on the tip of every tongue. What do you mix with your Pink Gin?

Just when you thought gin could not get any more popular, along came the pink variety.

We launched our raspberry-infused Rubus Patch gin in 2017, and since then interest in these fruity variations of gin has gone through the roof.

But if a bottle of beautiful Pink Gin landed in your liquor cabinet today, would you know which mixers and garnishes to employ to flatter those luscious fruity notes?

This task is not as simple as many would think, and to find out why this is, we need to go back the very beginning of the Pink Gin story.

Firstly, not all pink gins are the same. Early versions of the drink were created by mixologists combining traditional gin with Angostura bitters to give it a faintly pink blush. But more recently, some distillers have been putting the pink directly into their gin, using distillations of raspberry, pomegranate, or grapefruit — just to name a few.

In hot demand they may be, but the addition of these new flavour profiles can present substantial challenges to distillers of traditional gin.

The reason for this is that the Juniper berry is the life and soul of gin — and must actually be the dominant botanical for a bottle to carry the label of Gin.

And then there are those quintessential citrus notes to contend with.

So how does a gin distiller introduce berry notes without drowning out the Juniper, crowding out the citrus, and inadvertently creating something that can no longer call itself gin?

We think the real skill here is to introduce those notes in a very gentle way, complementing, but never upstaging, core botanical elements.

Once this perfectly balanced bottle of pink gin is ready for gin lovers to enjoy, the next challenge is how to tease out those beautifully blended berry notes in the glass.

Mix with care

Serving up a pink gin should be a simple task. After all, tonic has been paired with gin ever since the British introduced the quinine based drink to its overseas troops in a bid to fend off malaria.

And because pink gin must stay so true to the botanical makeup of the traditional variety, it stands to reason it should pair just as well with tonic as its non-pink brethren.

While we have no particular objection to that famous trio of tonic, lemon and ice, we do fear that this combination might wash away those subtle raspberry notes.

Fortunately, with a vast army of quality tonics storming bottle shops nationwide, the pink gin enthusiast is spoiled for choice, as long as they are keen to experiment a little.

Some pink gin drinkers will add a splash of lemonade or Prosecco to their tonic, and play around with fruit garnishes to help balance out the flavour profile.

If you want to follow in the footsteps of these pioneers then the key thing to consider is the bitter-sweet balance of your garnish and mixer.

A popular rule of thumb is to match like with like — for example using berry garnishes and/or berry flavoured tonics to complement a berry profile of your pink gin. Overlaying new flavours, such as Elderflower, can be a delicious alternative, and it’s well worth taking the time to discover your own winning combination.

As gin purists, we like to pair our own Pink Rubus Patch gin with a good splash of soda water, ice and plenty of fresh raspberries on top.

This brings out those gentle notes of organically grown raspberry, rose, cardamom, coriander and native mountain pepper berry, and never overwhelms the essential citrus-juniper foundations on the palate.

But in the end, you should let your own taste buds do the talking.