Recipes List

A Western Queensland Spirit distillery showcase using Guava as the main component

This one is incredibly simple,

Add all ingredients to a boston shaker and fill to the maximum with ice.

Shake vigorously until the ice is mostly disintegrated and the contents have a slushy like composure.

Pour into a highball glass and garnish with smoked cinnamon and dehydrated lime.

A unique creation built on Midori as the base liqueur.

add the Midori, mango and lime to a shaker, shake vigorously to chill and dilute. Pour into a highball glass.

Using a clean shaker add the coconut cream and condensed milk and shake vigorously to incorporate the two ingredients.

Add an ice spear to the highball glass if available or normal cubes.

Pour the combined condensed milk and coconut combination on top of the ice, try to ensure it floats on top as much as possible.

Garnish with toasted shaved coconut and a toasted dehydrated lime.

Traditionally the Sazerac is made with Cognac, but most recipes use rye Whisky instead.

To make this use a large mixing glass and chilled DOF.

Add absinthe to the DOF and roll it to cover the surface with the liquor, then dispose of the remaining liquid to leave a clean rinse.

Add the ingredients to the large mixing glass, add ice and stir until condensation forms on the outer parts of the glass. Strain into the chilled and rinsed DOF.

Serve without ice preferably to enhance the whiskey and prevent further dilution. To make this cocktail the original way simply replace the whisky with cognac.

Garnish with fresh orange peel

Add 6 or 7 lime wedges to a highball glass and muddle until juice is extracted.

Here you can add either brown sugar due to it's ability to dissolve rapidly or using a simple syrup

Add mint to the glass after giving it a violent awakening to release the essential oils and aroma's

Crushed ice is generally preferable to ensure an extra cold, then top with roughly 90 to 120 ml of soda.

*If using crushed ice, the less soda the better as the drink will dilute quite rapidly.

This cocktail is best made shaken and then served double strained without ice to prevent further dilution when using a lower ABV tequila however it can be served on ice to dilute further if using a higher ABV.

Add all ingredients to a cocktail shaker and shake roughly until condensation forms on the outer shell of the shaker.

Double strain into a margarita glass with salt rim, or a DOF glass if using ice.

Add ice to a double old fashioned glass (DOF) and stir until the glass shows signs of condensation on the outside. The glasses can also be kept in the fridge or freezer to minimise prep time.

Add all the ingredients into a mixing glass, for spirits above 40% do not use a chilled glass, for spirits 40% or below chill the mixing glass first with the same method as chilling the DOF.

stir for approximately 30 seconds or until the ice and spirit reach the same temperature.

Dump old ice from chilled glass and strain the spirit mixture into the chilled glass.

Preferably use a large ice-block to finish it otherwise use as much ice as possible to prevent over-dilution and finish with orange peel as aromatic garnish.