The Riberry Bramble


  • 20ml Currong Comestibles Riberry Shrub
  • 4-5 frozen mixed berries
  • 45ml Botanic Australis Gin
  • Dash of sugar syrup* (optional)


Muddle berries and Riberry Shrub in a cocktail shaker.
Add the Gin (and sugar syrup*)
Shake over ice and strain into a ‘rocks’ glass.
Fill with crushed ice.

    (*to make sugar syrup dissolve 1 part white sugar with 1 part boiling water)



     The Riberry Collins

    The days are getting longer, the air is getting chillier.  Time to think about ‘traditional’ cocktails.

    Here’s one of our favourite cocktails designed by Nip of Courage’s Kathleen D., and served at Top Shelf trade show.  (And don't forget to use a local spirit like our choice Stone Pine Dry Gin!) 



    • 1 1/2 tablespoons fresh lemon juice
    • 1 1/2 teaspoons caster sugar
    • 1 1/2 ounces (1 jigger) Stone Pine Dry Gin
    • 1 ounce Currong Comestibles Riberry Shrub
    • Club soda or seltzer water
    • 1 lemon slice for garnish 


    In a tall glass stir together the lemon juice and the sugar until the sugar is dissolved.  

    Add the Stone Pine Dry Gin, Riberry Shrub and enough ice cubes to fill the glass to three quarters full.  

    Stir to combine.

    Top off the drink with the club soda or the seltzer water, stir well, and garnish it with the lemon slice.

    Makes 1 drink.



     The Riberrtini

    Riberry Shrub + Vodka + a splash of Vermouth = The Perfect Cocktail



    The BrisVegas

    Turn the traditional vodka and orange juice, Screwdriver (1 parts vodka + 2 part orange juice + ice) into a BrisVegas by adding 1 part Currong Comestibles Rainforest Lime Shrub

    So much flavour you might even want to reduce the vodka!



    B’Cuz Cocktail


    30ml                Crazy Uncle Moonshine (Whipper Snapper Distillery)

    15ml                Madenii Classic Vermouth

    15ml                CC Riberry Shrub

    20ml (approx.) BEE Mead Honey & Spice



    1. Combine Moonshine, Vermouth and Riberry Shrub in cocktail shaker and shake to mix.
    2. Strain into glass with ice.
    3. Top with BEE Mead and stir to mix.



    Be Happy Enjoy


    CC Espresso Ribertini


    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



    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.

    Frosé Frosé


    • Your choice of wine (We love A.Retief’s ‘Winbirra’ Rosé from Urban Winery)
    • Fresh Strawberries
    • Riberry Shrub
    • Splash of Cherry Heering liqueur added to the fruit


    1. Just freeze the rosé wine overnight. (It won’t freeze completely because of the rosés’ alcohol content.)
    2. In the meantime hull and slice the strawberries (5 - 6).
    3. Mix with 30ml of the Riberry Shrub and 15ml of Cherry Heering liqueur. Set aside.
    4. When you’re ready to serve assemble your Frosé cocktail. Start with the frozen rosé then add a quick layer of the marinated fruit.
    5. 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!


    MMMS = 3MS 

    Moonshine, Midori, Winter Melon Tea & Rainforest Lime Shrub


    30ml   Crazy Uncle Moonshine (Whipper Snapper)

    15ml   Midori

    15ml   Rainforest Lime Shrub

    45ml   (approx.) Winter Melon Tea (Yeo’s)



    1. Combine Moonshine, Midori and Rainforest Lime Shrub in cocktail shaker and shake to mix.
    2. Strain into glass with ice.
    3. Top with Winter Melon Tea and stir to mix.

    Sydney Sunday Simple & Sexy 


    30 ml          Poor Toms Gin

    15 ml          Riberry Shrub

    15ml           Sex at Sunset Liqueur

    3 - 4 Mint Leaves


    1. Add all ingredients to shaker with ice and shake to mix well.
    2. Strain and pour into martini style glass with crushed ice.
    3. Enjoy

    Happy Any Day Riberry Rose 


    45 ml          Archie Rose Signature Dry Gin

    15 ml          Riberry Shrub

    15ml           Sugar Syrup

    30 ml          Lemon Juice

    Rose Petal garnish


    1. Add ingredients to shaker and shake to mix well.
    2. Double strain and pour into glass.
    3. Garnish with Rose Petal.
    4. Enjoy

    Celebrate Botanic Garden


    45ml Botanic Australis Gin

    30ml Elderflower Syrup

    15ml Rainforest Lime Shrub

    Juice of half a lime

    2 slices of cucumber

    Thyme leaves

    Dash of soda


    1. Muddle all ingredients (apart from soda) together.
    2. Shake with ice.
    3. Single strain into a small glass and top with soda (about 30ml).
    4. Enjoy


     2016- Up & Running The Lilly Pilly 


    15 ml  Riberry Shrub

    5-6      Mint Leaves (fresh)

    45 ml  Club Soda (approx.)



    1. Half fill Old Fashioned glass with Ice
    2. Add Riberry Shrub.
    3. Add 4-5 fresh Mint Leaves and stir briskly (or muddle) to crush mix leaves and Shrub.
    4. Top with Club Soda.
    5. Add single Mint Leaf for garnish.
    6. Enjoy!

     Luv Postcode 2044 Sydney Shandy


    250 ml         Albo Corn Ale (Willie the Boatman)
      15 ml         Rainforest Lime Shrub
      50 ml*        Sparkling Mineral Water OR Tonic Water


    1. Pour ingredients into glass in order listed.
    2. Stir to mix. *(Optional. Add if you prefer a 'lighter' shandy.) 

     Hello Winter- Hot Toddy


    45ml     Crazy Uncle Moonshine

    30ml     Hot Water

    20ml     Riberry Shrub

    15ml     Honey

    Lemon slice to garnish


    1. Gentle heat Water to just below boiling.
    2. Rinse heatproof glass with warm water and dry.
    3. Pour warm Water into glass, followed by Crazy Uncle Moonshine.
    4. Stir in the Honey, followed by the Riberry Shrub.
    5. Mix well to dissolve Honey and top with Lemon slice garnish.