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Mother’s Day ‘inspired’ cocktail – The Galah

May 17, 2019 | 0 Comments

The Galah

Mother’s Day should be a day of ‘Thanks’and in honour of the day I wanted to create a ‘girlie’ cocktail, pretty and pink and totally unique in flavour The Galah.

This rose coloured beauty is a delicious culinary fusion, ‘spiritually’ Australian and a very special drink.

It’s an ideal cocktail for an afternoon of sipping, laughing and relishing good company, family or otherwise🍸😋! 


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Tagged: Australian native foods, Cocktail, cocktails, Coconut Water, Easy Entertaining, Gin, Lilly Pilly, Riberry Shrub

Roses are red, Violets are blue, Here’s a very special cocktail, Perfect for you! (And me, and your other favourite friends!)

February 16, 2019 | 0 Comments

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!)

 

 

Oz Pimm’s

Ingredients:

15 ml               Riberry Shrub

45 ml               Pimm’s Cup #1

Mint Leaves

Ice

Ginger Ale

Garnish:          Strawberry + Cucumber + Orange Slice + Mint Leaves

 

Directions:

  1. In cocktail shaker, muddle Mint Leaves with Riberry Shrub.
  2. Add Pimm’s and shake to mix.
  3. Fill ‘Tumbler’ with ice. Pour Pimm’s + Shrub mix over ice.
  4. Top with Ginger Ale and stir to mix.
  5. Garnish with extra Mint Leaves + Cucumber + Orange Slice + Strawberry
  6. Enjoy

 

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!

 

     

    Tagged: Australian native foods, Cocktail, Cucumber, Garnish, Ginger Ale, Mint Leaves, Orange Slice, Pimm's, Riberry Shrub, Strawberries, Summer

    JILLY, JILLAROO or SHELIA?

    October 14, 2017 | 0 Comments

    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!

    The Jilly

     

    INGREDIENTS:

    15 ml          Alaskan Rock Vodka

    15 ml          Animal Spirit Vermouth

    15 ml          Riberry Shrub

    60 ml          H2 Melon Water 

     

     

    DIRECTIONS:

    1. Add all ingredients to cocktail shaker and shake to mix well.
    2. 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!

    Tagged: Alaskan Rock Vodka, Animal Spirit Dry Vermouth, Australian native foods, Cocktail, Easy Entertaining, Riberry Shrub, The Jilly, Vermouth

    Christmas in July vs Dry July

    July 23, 2017 | 0 Comments

    July is a VERY busy month. If you’re not into skiing, July can be all about short days and cold nights. Just when all you want to do is bundle up and binge watch TV in front of the heater, ‘events’ pop up.

    Did you partake in this month’s Dry July for charity?   Were you invited to a ‘Christmas in July’ dinner or luncheon. Or maybe you were doing the organising for these events.   How did you go?

    Our contribution to the menu works for both events. Mulled Apple Hot Toddy is perfect because:

    • It’s seasonal thanks to it’s traditional ‘holiday’ flavours and perfect for winter
    • It’s non alcoholic

     

    Everyone can enjoy a cup from 4 to 104 (and beyond). Plus it’s quick, easy and inexpensive to make.

     

    Mulled Apple Hot Toddie

    1 Litre             Apple Juice

    3 Tbls             Mulling Spices (Herbies)

    3 Tbls              Riberry Shrub

    3                      Lemon Myrtle Leaves (Herbies)

     

    1. Combine all ingredients and microwave for 15 minutes Medium/High
    2. Cool and refrigerate until needed.
    3. Reheat approx. 10 minutes on medium/high (microwave) or gently simmer on stove.
    4. Strain flavour elements out and serve warm.

      

     

    This mocktail is the reworked traditional Mulled Wine favourite with an added touch of Oz.   Our base is  Apple Juice and the customary ‘mulling’ spices (cinnamon, allspice orange peel, etc.) thanks to Herbies.  We added dried Lemon Myrtle Leaves for their unique citrus flavour and our Riberry Shrub's clove spiciness for a bit of extra Australian flavour.  

    Remember to serve it warm and don’t forget the presentation.  Our cup is the T2 Chai Henna Gold Mug

    Seconds anyone?

     

     

    Tagged: Apple Juice, Christmas, Christmas in July, Dry July, Lemon Myrtle, mocktail, Mulling Spices, Riberry Shrub

    Hello Autumn & Espresso Ribertinis

    March 10, 2017 | 0 Comments

    March has arrived with it’s shorter days. And to make matters worse Sydney seems to have been wet (and relatively sunless) for what seems like an eternity.

    This week the skies are finally drying out (in patches) so here’s our very special version of an Espresso Martini in celebration!

     

    CC Espresso Ribertini

     

    Ingredients:

    30 ml          Vodka   Alaskan Rock Vodka

    30 ml          Strong Coffee – Serious Deliria Cold Brew

    15 ml          Vermouth – Maidenii Classic – Australian vermouth

    15 ml          Riberry Shrub

     

    Directions:

    1. Combine Vodka, Coffee, Vermouth and Shrub in cocktail shaker.
    2. Add ice cubes and shake for 10-15 seconds
    3. Strain into chilled martini style glass, add garnish (optional) and serve.

     

    The secret ingredient for this special cocktail?   Our Riberry Shrub!  It’s sweet, tart, clove-like, spicy taste is the perfect counterbalance for Serious Deliria’s full-bodied coffee essence and Maidenii’s Oz botanicals.  And the Alaskan Rock Vodka is a great base for this serious combination.

    I love this classic variation. The Australian botanicals (including strawberry gum and wattleseed) give just the right mix of sweet and dry to the Maidenii Classic Vermouth.  (If you prefer a dryer martini go for their Dry Vermouth but stay with this brand for a unique Australian taste twist.)

    Have you tried cold brew coffee? It reminds me of the phrase, ‘Same, same but different’.  This special manufacturing process yields a beautiful coffee flavour with added richness and no bitterness and/or burnt taste.    I love Serious Deliria and it’s now a pantry staple for my recipes that need a coffee ‘hit’.

    Vodka is the preferred base for an espresso martini and Alaskan Rock Vodka is perfect.  It’s clean, crisp base lets the other flavours shine! And despite it’s name it’s a local spirit well worth stocking.

    So how will you be enjoying your coffee this autumn?

     

    Tagged: Alaskan Rock Vodka, Australian native foods, Autumn, cocktails, cold brew coffee, Easy Entertaining, espresso, Espresso Ribertini, Madenii vermouth, Riberry, Riberry Shrub, Serious Deliria, Vermouth, Vodka