Cocktails

Pickled Bloody Mary

Pickled Bloody Mary

Ingredients: 15ml Six Barrel Soda Co. Celery Tonic 30ml Absolut vodka 120ml Tomato juice 10ml Lemon juice
 ¼ teaspoon horseradish sauce 
Hot sauce and Worcestershire sauce to taste Dill pickle garnish Cucumber, Celery, Lemon garnish Method:Fill a tall glass with ice and set aside. Add the ingredients to a cocktail shaker along with ice, and shake gently. Strain into the glass. Garnish. Recipe thanks to Pickle & Pie, Wellington.

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Salty Sunshine

Salty Sunshine

30mL Lime Syrup30mL tequilaLime + saltSoda waterBasil leavesRub a lime wedge around the edge of your glass and dip into salt. Pour tequila and syrup into glass, add basil leaves and muddle. Add ice, then top up with soda water and stir. Garnish with basil.

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Hepburn

Hepburn

Ingredients: 45ml Hendricks Gin 60ml Hibiscus Soda Syrup 10ml Lemon Juice 10ml Honey or Honey syrup Cucumber, thinly sliced length-ways 1x Pinch of Chilli Fresh mint & lemon twist garnish Crushed ice Method: Wrap cucumber around outside of a rocks glass. Fill with crushed ice. Build ingredients over ice. Garnish with mint and lemon. Recipe thanks to Charley Noble.

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Earhart Cocktail

Earhart Cocktail

Ingredients: 30ml Vanilla Galliano 30ml Six Barrel Creaming Soda Syrup 45ml Lemon Juice 30ml Egg White Ice Slice of lemon for garnish Method: Add all ingredients into a cocktail shaker. Shake well, without ice, until the contents are foamy. Add ice and shake vigorously again. Strain into a tall glass. Garnish with a slice of lemon. Recipes thanks to Charley Noble, Wellington.

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