New Recipes
Warm Spiced Apple Cider
750ml Three Oaks Apple cider60ml Bickfords Cloudy Apple Cordial 180ml 23rd St Brandy Apple slices to garnish 8 whole cloves 2 cinnamon sticks plus extra to garnish 6 whole all spice 2 orange slices 2 lemon slices 6 Ginger slices 2 Star anise 6 green cardamom pods Add all ingredients to a saucepan except the brandy and apple slices. Bring to the boil, turn off the heat and set aside to steep for 20 minutes, heat then strain. Add a shot of brandy to tumblers and top with cider mix. Garnish with a slice of apple and cinnamon stick
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Chai Spiced Hot Toddy
Ingredients 60ml 23rd St Whiskey 100ml chai syrup dash of bitters lemon juice to taste orange or lemon slices to garnish cinnamon stick to garnish Chai Syrup Ingredients 2 tea bags 1 cinnamon stick 6 cardamon pods 6 whole cloves 6 black peppercorns 2 slices ginger 1 star anise 300ml water 80ml honey Method To create the chai syrup, boil all ingredients together for a few minutes until it starts to reduce slightly. Strain. Add whiskey to a whiskey glass, add warm chai, lemon juice and bitters. Stir and garnish with lemon and a cinnamon stick. Top with extra boiling water and honey if desired
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Lemon Elderflower Martini
30ml Bickfords lemon and Elderflower Cordial 50ml gin 20ml lemon juice Lemon to garnish Combine all ingredients into a cocktail shaker and add ice. Shake well and strain into a coupe or martini glass.
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Bickfords Old Fashioned
60ml Beenleigh Spiced Rum or 23rd Street Hybrid whiskey 40ml Bickfords Ginger beer cordial Bickfords soda water (optional) Slice of ginger or orange zest to garnish Dash of bitters Add the spiced rum or whiskey, ginger cordial and bitters into a whiskey glass. Stir to combine, add ice and top with soda (optional) Garnish with a slice of ginger or orange zest
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Ginger Pear Cocktail
60ml 23rd St Gin40ml Bickfords Cloudy Pear Juice Bickfords Traditional Ginger Beer 15ml fresh lemon or lime juice Pear slices to garnish Fill a tumbler with ice and add gin, juices and top with ginger beer. Stir and garnish with fresh pear slices.
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Blood Orange Sour
30ml Bickfords Pink Grapefruit Cordial 60ml 23rd St Gin 30ml lemon juice 1 egg white Dash of bitters Dried grapefruit to garnish Add ice to a cocktail shaker and add lemon juice, egg white, grapefruit cordial, and gin. Shake vigorously and strain into a coupe glass. Garnish with dried grapefruit and a dash of bitters
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Mandarini
60ml fresh mandarin juice 60ml 23rd St Vodka 30ml Vok Triple Sec Mandarin segments to garnish Fill a cocktail shaker with ice. Add juice, vodka and triple sec. Shake well and strain into a martini glass, Garnish with mandarin segments.
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Grapefruit Fizz
30ml Bickfords Pink Grapefruit Cordial60ml 23rd St Gin 30ml VOK Triple Sec 30ml lemon juice Bickfords Soda Water Add ice to a Gin glass then add grapefuit cordial, gin, triple sec and lemon juice. Top up with soda and stir. Garnish with a slice of grapefruit and citrus rind twist.
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Immunitini
60ml Bickfords Immunity Support Juice 60ml 23rd St Gin 30ml VOK Triple Sec Orange slice to garnish Place all ingredients in a cocktail shaker and add ice. Shake well and strain into a coupe glass. Garnish with a slice of orange.
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Pomegranate Mimosa
½ orange juice and zest 30ml Bickfords Pomegranate juice Sparkling wine to serve Pomegranate seeds to garnish Add juices to a cocktail glass and top with sparkling wine. Garnish with orange zest and pomegranate seeds.
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Irish Coffee Martini
30ml 23rd St Whiskey 20ml VOK Hazelnut liqueur 30ml cream 30ml WB Espresso Martini Mix cocoa powder to garnish Dip the rim of a martini glass in espresso martini mix and lightly dip in cocoa powder. Combine whiskey, hazelnut liqueur , cream and espresso martini mix in a shaker and add ice. Shake and strain into the prepared glass.
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Espresso Eggnog Martini
60ml WB Espresso Martini cocktail mix 60ml VOK Coffee Liqueur 60ml23rd St Not your Nanna’s Brandy 60ml cream 60ml milk 1 egg nutmeg to garnish pinch of ground cinnamon Combine all ingredients except nutmeg in a cocktail shaker, shake well then add ice and shake well. Strain into 2 cocktail glasses and garnish with a little freshly grated nutmeg.
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