Tag Archives: distillers-blog

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. However, 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, then garnished with an olive or lemon twist.

This description doesn’t do it nearly enough justice.

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.

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!

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

Each raspberry from our patch is plucked by hand in their prime from a ripe maroon harvest and turned into one of three things: a delightful non-alcoholic raspberry syrup, our famous Rubus Patch Gin, or — our scrumptious wildbrumby raspberry schnapps!

Our seasonal 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.

Filled to the brim with juicy raspberries, this schnapps is perfect to sip neat alongside a chocolate rich dessert or a selection of your favourite cheeses.

However, 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 zesty lime. This is your no-fuss cocktail addition to an afternoon of friends and fruity cheese platters.

Method:
Add all your ingredients except the soda water to a big ice-filled glass. Give it a good stir with a bar spoon, then top with soda water. Garnish with mint, lime and fresh raspberries.

Alternatively, replace the raspberry syrup and lime juice with 15mL lemon juice and sugar syrup. Add a twist of lemon rind, and voila! You have a refreshing and Instagram-worthy cocktail in hand — thanks to the blushing hue of our raspberry schnapps.

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

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.

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

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.

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).

Pear of Coconuts Mojito

Nothing sings summer more than a refreshing mojito (except, maybe this twist on the Cuban classic).

With notes of coconut, zingy lime, and our aromatic pear william schnapps – this cocktail will quickly become your poolside favourite!

Ingredients:

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

Method:

Muddle 2 wedges of lime in a highball glass before adding coconut water and our pear william schnapps. Then, top with ice and soda water. 

Hold off on that sprig of mint – you’ll want to garnish this bubbly, summery treat with a fan of pear slices!

Green Pear Mar-tea-ni

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

Ingredients:

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

Method:

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

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

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

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

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

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

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

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

You can even batch the night before!

Pear William Fizz

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

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

Ingredients:

45mL wildbrumby pear william schnapps
soda water
vanillin sugar
pear

Method:

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

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

Merry Peary

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

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

Ingredients:

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

Method:

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

The Village

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

Ingredients:

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

Method:

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

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

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

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

Mango Gin Fizz

Mango, meet your new best friend!

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

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

Mango on Mango Sorbet

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

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

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

Serves 2

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

Limoncello Passion Spritz

40mL wildbrumby limoncello
20mL passionfruit pulp
wildbrumby brut (dry sparkling wine)
soda water

The Limoncello Passion Spritz is best enjoyed under full sun with good music on full blast! (And, hopefully, with a few friends… even if it’s just over zoom).

You can build this cocktail straight into your glass – no bar shakers and no clean-up afterward. First, add our wildbrumby limoncello and the passionfruit pulp to a large wine glass. Top with 90mL of wildbrumby brut and a splash of soda water. 

Lastly, fill your glass to the brim with ice. Want to keep your spritz flavourful till that last, golden drop? Then this is the most important step. Adding ice last ensures your spritz is evenly mixed and prevents it from diluting before it’s even served. 

Garnish your drink with a lemon wedge and a colourful paper straw for good measure!

Limoncello Meringue

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

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

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

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

Limoncello Iced Tea

60mL wildbrumby limoncello
chilled chamomile tea
honey (optional)

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

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

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

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

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

Rubus, Limoncello & Tonic

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

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

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

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

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

Lavender Limoncello Sour

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

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

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

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

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

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

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

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

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

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

How to perfect the Bellini:

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

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

Well, this drink is a little different.

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

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

Bellini

If you’re a fan of our peach nectar schnapps you’re probably familiar with our twist on the perfect bellini cocktail. It’s a two-step, wildbrumby classic. 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!

Ingredients:
20mL wildbrumby peach schnapps
130mL of wildbrumby Brut
One peach (preferably a white peach)

Method:
Take a fresh peach and slice out a thin wedge, keeping the skin on. Garnish your chilled champagne flute with the peach slice then add wildbrumby Peach Schnapps. 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.

Find out more about crafting the perfect Bellini here.

Peachy Tea

Incorporating the vibrant flavours of juicy peach and floral earl grey tea, this is an easy-to-make cocktail you’ll want to impress your friends with.

Plus, it’s perfect to batch for sunny picnic parties and big dinner get-togethers. You’ll never want an iced tea served any other way.

Ingredients:
45mL wildbrumby peach nectar schnapps
Peaches in Syrup (15mL syrup, 2 peach slices)
130mL Iced English Breakfast Tea

Method:
Prepare your iced tea by brewing 60mL of English Breakfast tea. Transfer the teabag and tea into a container and add 70mL of cool water. Place in fridge for 5 minutes or till thoroughly mixed and chilled. Then discard the teabag.

Build your cocktail by adding wildbrumby peach nectar schnapps, peach syrup, and iced tea to a tall, ice filled glass. Mix with a bar spoon and garnish with 2 slices of peach.

Batching your Peachy Tea? Add 180mL of wildbrumby peach nectar schnapps, 60mL peach syrup, and 520 mL of iced tea to a large jug. Add ice and peach slices. Store in the fridge till you’re ready to enjoy!

You can find our wildbrumby peach nectar here.

Apricot Collins

A Collins cocktail generally comprises a combination of gin, lemon juice and fizzy water all served up in a tall Collins glass over ice. Here, we’ve added a summery layer to the traditional Collins trio with the addition of our delectable apricot schnapps.

Ingredients:
30 mL wildbrumby apricot schnapps
30 mL wildbrumby classic gin
15 mL Lemon Juice
Soda Water
Maraschino Cherry and Apricot to garnish

Method:
Pull out those bar shakers – it’s shaking time! 
Add all ingredients to your ice filled bar shaker (excluding your soda water and garnishes). Once these ingredients have been fully incorporated and chilled, strain the contents into a tall, ice filled glass. You’ll know your shaker is ready when frost has formed on the outside of the tin. 

Now all you need to do is top your cocktail with soda water, and garnish with a slice of apricot and maraschino cherry!

You can find our wildbrumby apricot schnapps here.

Alpine Vesper

The Vesper Martini is the famous tipple we associate with James Bond. The classic recipe is 3 parts gin, 1 part vodka and 1/2 part Kina Lillet. And of course – unlike most other martinis, it is shaken, not stirred.

We’ve created our very own wildbrumby twist on this much-loved martini with our magnificent apricot schnapps stepping up in the starring role.

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