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!