Ambrosian Gin Cocktails

 
 
 Recipe created by Steven Mullenger, Aaron Robinson and Joel Wilson of ANIMUS DISTILLERY

Recipe created by Steven Mullenger, Aaron Robinson and Joel Wilson of ANIMUS DISTILLERY

Land of Gin and Honey

45ml Animus Ambrosian Gin 
30ml Lime juice

30ml Honey Syrup
30ml Daylesford Dry Cider

Combine all ingredients in a cocktail shaker with ice and shake until chilled. Rim a tulip with brown sugar and cinnamon, using orange flesh to ensure the glass is wet, then add fresh ice. Pour the contents of the cocktail shaker through a sieve and into a glass. Garnish with a stick of cinnamon or a slice of apple, as desired. 

 
 Recipe created by Steven Mullenger, Aaron Robinson and Jerome Van Rooyen

Recipe created by Steven Mullenger, Aaron Robinson and Jerome Van Rooyen

Fierce Tilisha

45ml Animus Ambrosian Gin 
30ml Passionfruit nectar
30ml Cranberry juice
30ml Orange juice (pulp-free) 
15ml Sugar syrup
One squeeze of lime

Combine all ingredients in a cocktail shaker over ice, shake vigorously and serve in a martini glass. Garnish with a deseeded red chilli prepared as shown, rubbed around the rim of the glass before serving.

 
 A forgotten classic inspired by Alexander Smith of  BIBENDUM BAR  & available at  THE ROOK

A forgotten classic inspired by Alexander Smith of BIBENDUM BAR & available at THE ROOK

Lucien Gaudin

30ml Animus Ambrosian Gin
10ml Balsazar Rosé Vermouth
10ml Kew Orangery
10ml Campari

Combine all ingredients into a mixing glass and fill with ice. 
Stir well and strain into a chilled cocktail glass. 
Garnish with a twist of lime. 

 
 Recipe created by Steven Mullenger

Recipe created by Steven Mullenger

White Peach Tea Cocktail

45ml Animus Ambrosian Gin
15ml Peach Liqueur (we use Pierre-marie Chermette "creme de peche de vigne au gingembre")
30ml honey syrup
30ml freshly squeezed lemon juice
30ml week earl grey tea
White peach slices for garnish
Mint leaves for garnish

Muddle a few slices of white peach with the peach liquor, add ice in old fashion/rock glass.
Pour over remaining ingredients & stir.
Garnish with slices of white peach and small spring of freshly picked mint.

 
 Recipe created by Lewis Halls & Sarah Harrison of  BAD FRANKIE

Recipe created by Lewis Halls & Sarah Harrison of BAD FRANKIE

Eastern Medicine

45ml Animus Ambrosian Gin
30ml Lime Juice
10ml Wattleseed infused honey
10ml Ginger Syrup
2 Dashes of
The Jezebel Absinthe
15ml Eggwhite

Double shake and fine strain into tumbler. Fill with ice.
Garnish with kaffir lime leaf and star anise.

 
 Recipe created by Eva Thieu of ANIMUS DISTILLERY

Recipe created by Eva Thieu of ANIMUS DISTILLERY

Princess Peach

45ml Animus Ambrosian Gin
15ml Peach Liqueur
60 ml fresh orange juice
15ml fresh lemon juice
10ml fresh lime juice
10ml simple syrup
4 cloves
1 raspberry

Combine all ingredients in a cocktail shaker and fill with ice. Double shake and double strain into a coupette and garnish with dehydrated blood orange.

 
 Created by Trish Brew of  GIN PALACE

Created by Trish Brew of GIN PALACE

Ambrosian Julep

Animus Ambrosian gin
La Goya Manzanilla sherry
Mandarin sherbet

Lemon juice

In ancient Greek mythology, Ambrosia was the food of the gods, believed to instill long life or immortality. This zingy, zesty, Zeus-worthy tipple is sure to at least transport your palate to the heavens.

 
 Recipe created by Sarah Willcocks of  DRINK MELBOURNE

Recipe created by Sarah Willcocks of DRINK MELBOURNE

Bloody Carrot Cocktail (V)

45ml Animus Ambrosian Gin
90ml Superfluid ‘Spice It Up’ juice (alternatively use equal parts orange and carrot juice with a little grated ginger and cracked pepper)
15ml lemon juice
Tabasco sauce, to taste
3 shakes celery salt
Turmeric spice blend, for garnish
Sea salt, for garnish
Fresh ice
Carrot bacon, to garnish

Run a slice of lemon around the rim of a tumbler and dip into a combination of salt and turmeric blend (yep, the kind used to make turmeric lattes). Add ice. Pour over juices, Tabasco, celery salt and stir gently. Garnish with carrot bacon and/or a stalk of celery or baby carrots if you like. Sip slowly and feel better.