Whether you’re looking for something new for a belated Valentine’s Day celebration, Galentines Day or just the approaching end of summer, we know that you will enjoy and savour the taste of this glorious cocktail.
The ‘Oz Pimm’s’ is our ode to summer flavours and was first ‘created’ back in October 2018 at the Wahroonga Food & Wine Festival. Our festival 'neighbour' was Pimm’s and once we started chatting we couldn’t help but try each other’s wares. One thing lead to another and by late afternoon this was our favourite drink!
The great thing about this cocktail is that it’s super easy to make (and even easier to enjoy). For me this drink was perfect. Light, refreshing and not overly alcoholic it worked with meals throughout the summer whether salads, BarBQues, chicken, fish and cheese platters! (Virtually everything except the Christmas roast!)
And just as Pimm’s is perfect for Wimbeldon’s tennis tournament, the Oz Pimm’s was the ideal cocktail for the Australian Open! So go ahead and enjoy a few. (After all summer is over in a fortnight!)
15 ml Riberry Shrub
45 ml Pimm’s Cup #1
Garnish: Strawberry + Cucumber + Orange Slice + Mint Leaves
- In cocktail shaker, muddle Mint Leaves with Riberry Shrub.
- Add Pimm’s and shake to mix.
- Fill ‘Tumbler’ with ice. Pour Pimm’s + Shrub mix over ice.
- Top with Ginger Ale and stir to mix.
- Garnish with extra Mint Leaves + Cucumber + Orange Slice + Strawberry
You can also think of this as a totally historical cocktail as it’s based on Pimm’s Cup #1 (approx. 1850) + vinegar Shrub (approx. 1700’s) made with Riberries (Australian indigenous fruit, approx. 35,000 BC).
It’s always nice to know that you’re enjoying something that’s been around for awhile!
We can’t decide on the best name for our latest cocktail!
Did You Know? – That a Vodka based Martini is also called a Kangaroo?! Neither did we until we did some investigating. It seems the name goes all the way back to the 60’s. Which is why we’re looking for an Oz name for this cocktail created for your summer entertaining menu!
Our inspiration was this beautiful Rainbow cake from @tastethelove_madewithlove at the Rose Bay Market.
We started with a reverse Martini and then decided to ‘even’ up the ingredients. Rather than Gin, we went with Vodka to let the Oz vermouth take centre stage. And of course we needed a Shrub. The Riberry was perfect for both flavour (a touch of spice) and colour.
The first 3 ingredients are equal in quantity and we finished with a flourish of Watermelon Juice with it’s delicate, and light and subtle sweetness. (This ingredient will be a Summer '17 favourite!) The result is a cocktail with style and flavour without being overwhelming. We’re sure it will be a summer favourite!
15 ml Alaskan Rock Vodka
15 ml Animal Spirit Vermouth
15 ml Riberry Shrub
60 ml H2 Melon Water
- Add all ingredients to cocktail shaker and shake to mix well.
- Pour into *‘well dressed’ flute.
*(Rim dipped into Riberry Shrub and then dipped into edible sugar beads to coat the rim. The sweet version of a Margarita presentation.)
Serve & Enjoy!
It’s September and time to officially welcome Spring to Oz! The last few weeks have been a roller coaster of weather, sometimes hot, sometimes cold. Well now it’s Spring and time to think positively about the longer days and warmer weather.
Our contribution to the new season is the G&T Muddle. Quick and easy (our mantra) it tastes fabulous! A touch herbal, sweet and tart it’s bound to put you into the right mood for this time of the year.
30 ml Poor Toms Gin (We love it’s light, fresh flavour and label)
15 ml Rainforest Lime Shrub
60 ml Tonic Water
3-4 Mint Leaves
3-4 Cucumber Slices
- Muddle Cucumber Slices, Mint Leaves and Rainforest Lime Shrub in cocktail shaker.
- Add Gin into cocktail shaker with ice and shake to mix
- Strain into glass with ice cubes.
- Top with Tonic Water.
- Add Cucumber and Mint to garnish.
What better way to say ‘Hello Sunshine’!
It’s Easter! (Yup it’s that time already.) The official beginning of the Autumn/Winter holidays and jumper season. It’s also an occasion when you catch up with those family members you may have missed over the summer.
It’s a standing joke that you can’t pick your family the way you can your friends so some of those family get togethers may be a bit awkward. Differences of opinions, lifestyles and outlooks are bound to occur. The trick is to keep smiling, remember to file these episodes under ‘Family Memories’ and persevere.
To help with this ‘plan’ we have created a new cocktail, B’Cuz. With just four ingredients, it’s easy to assemble, all Oz local and fabulous!
Its first ‘secret’ ingredient is Whipper Snapper’s Crazy Uncle Moonshine. This signature whiskey is made with 100% local WA grains. The label says it all including how we came up with the cocktail name!
Madenii’s Classic Vermouth with Australian botanicals is the ideal blend for this cocktail. Not too sweet and the ideal whiskey partner. (Think of this cocktail as a ‘Manhattan’ sibling.)
Our Riberry Shrub lends a bit of extra sweetness along with its spicy and tart note to the cocktail as well as a touch of colour. YUMMO!
Top it all off with another historical beverage Mead. Crafted in the Southern Highlands, BEE Mead is Australia’s first sparkling mead. And what better way to celebrate the season than with a drink that predates the Easter celebrations by several millennium! Our choice for this cocktail is the Honey & Spice flavour with its subtle holiday spice notes.
30ml Crazy Uncle Moonshine (Whipper Snapper Distillery)
15ml Madenii Classic Vermouth
15ml CC Riberry Shrub
20ml (approx.) BEE Mead Honey & Spice
- Combine Moonshine, Vermouth and Riberry Shrub in cocktail shaker and shake to mix.
- Strain into glass with ice.
- Top with BEE Mead and stir to mix.
Keep smiling &
Raise your Glass to Summer!
Sydney summers can be brutal but you need to stay positive! Which is why we love this years’ new cocktail the Frosé. (It’s a fancy name for frozen wine!) It’s light, refreshing and VERY easy to make - The perfect way to stay ‘cool’ this summer.
All Frosé starts with a rosé wine. Our wine of choice is a local favourite, A.Retief’s ‘Winbirra’ Rosé from Urban Winery. We ‘upped the ante’ with fresh strawberries, our Riberry Shrub and a touch of ‘something’ extra with a splash of Cherry Heering liqueur added to the fruit. The rosé is dry, beautifully balanced and the perfect match for the sweetened fruit.
How easy was it to make? Just freeze the rosé wine overnight. (It won’t freeze completely because of the rosés’ alcohol content.) In the meantime hull and slice the strawberries (5 - 6). Mix with 30ml of the Riberry Shrub and 15ml of Cherry Heering liqueur. Set aside.
When you’re ready to serve assemble your Frosé cocktail. Start with the frozen rosé then add a quick layer of the marinated fruit. Next a layer of frozen rosé and another layer for fruit. Keep going until you reach the top of your glass, finishing off with the frozen rosé. Garnish with a strawberry!
Our hardest problem was trying to decide if our Frosé was our favourite dessert or cocktail!