CocktaiLs with soul

 
 

Ambrosian & East Imperial Yuzu Tonic

Garnished with lime, mandarin sorbet and black sesame

Animus, a recent Australian addition coming in at 50% abv, was created by gin lovers for gin lovers. This gin involves some unusual botanicals such as white sesame, mandarins and kaffir lime leaf. East Imperials Yuzu tonic gives this combination a light citrus boost, perfect to cool you down this summer.

 
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.

 
Photo: Steve Edwards @steve_sketch

Photo: Steve Edwards @steve_sketch

Classic Dry Negroni

Animus Classic Dry Gin 30ml
Campari 30ml
Casa Mariol Vermut Noir 30ml

Combine all ingredients in a mixing glass and swirl over ice. Serve in a tumbler over a large chunk of ice, garnished with a sliver of orange rind. We have crafted Animus Classic Dry Gin to have the depth of spice to stand up alongside the bold bittersweet flavours of Campari, and we love way the Casa Mariol Vermut Noir has a richness with burnt orange and cinnamon notes that perfectly round out this full-flavoured cocktail.

(Approximately 2.7 standard drinks)

 
Created by Dan Scott of PANAMA DINING ROOM

Created by Dan Scott of PANAMA DINING ROOM

 

Drunken Mermaid

45ml Animus Arboretum
30ml Lemon Juice
10ml Grapefruit Rosemary Shrub
15ml Sugar

Rosemary Shrub: Equal parts sugar, grapefruit juice and Red Wine vinegar, cook on medium heat for 10 minutes with 5 rosemary sprigs and half a Grapefruit skin/zest. Leave to infuse overnight in a cool place before straining through a fine strainer.

Pour all ingredients into a cocktail shaker with ice and shake. Strain into a highball glass and top with soda, dehydrated grapefruit and a rosemary garnish.

 

Created by Dan Scott of PANAMA DINING ROOM

Created by Dan Scott of PANAMA DINING ROOM

 

Kaffir Aviation

45ml Animus Ambrosian
15ml Maraschino Liqueur
15ml Lime Juice
3 Kaffir lime leaves

Combine all ingredients in cocktail shaker with ice and shake with vigour. Double strain into a coupe glass and garnish with a kaffir lime leaf. 

Recipe created by Steven Mullenger, Aaron Robinson, Joel Wilson and Jerome Van Rooyen Photo: Steve Edwards @steve_sketch

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

Photo: Steve Edwards @steve_sketch

Fierce Tilisha

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

Combine all ingredients in a cocktail shaker over ice, shake vigorously and serve in a martini glass. Gently float some fresh passionfruit pulp over the top of the liquid, and garnish with a deseeded red chilli prepared as shown, rubbed around the rim of the glass before serving.

(Approximately 2.25 standard drinks)

 

 
Recipe created by Steven Mullenger, Aaron Robinson and Joel Wilson Photo: Steve Edwards @steve_sketch

Recipe created by Steven Mullenger, Aaron Robinson and Joel Wilson

Photo: Steve Edwards @steve_sketch

Rosemary's Baby

Animus Classic Dry Gin 45ml
Pomegranate Juice 60ml
Juice of ½ lemon

Rosemary Syrup 30ml
Soda Water

Load a tulip glass with ice. Add Pomegranate juice, Classic Dry Gin  and rosemary syrup. Top with soda water and garnish with sprig of rosemary.

(Approximately 2.5 standard drinks)

 
Photo: Steve Edwards @steve_sketch

Photo: Steve Edwards @steve_sketch

Grapefruit Gin Sour

Animus Classic Dry Gin 45ml
Aperol 15ml
Ruby grapefruit juice 30ml
1 egg white
3 drops of aromatic bitters (we recommend Mister Bitters Grapefruit and Agave bitters for this recipe)

Combine all ingredients into a cocktail shaker over plenty of ice, and shake vigorously for 2-3 minutes to emulsify the ingredients. Strain into a tulip glass or small brandy balloon, and top with a few drops of aromatic bitters. Garnish with a slice of ruby grapefruit.

(Approximately 2.4 standard drinks)

 
Photo: Joel Wilson

Photo: Joel Wilson

Red Snapper

Animus Arboretum Gin 45ml
Tomato juice
Worcestershire sauce
Tabasco sauce
Cracked black pepper

Combine the Animus Arboretum gin and tomato juice in a large tumbler over ice. Add Worcestershire sauce, Tabasco sauce and cracked black pepper to taste. With all the botanicals in Arboretum gin, along with the traditional garnish of a celery stalk, this drink is practically salad - so feel free to go to town with other garnishes that complement the bold flavours in this drink!

(Approximately 2.25 standard drinks)

 
Recipe created by Steven Mullenger, Aaron Robinson and Joel Wilson Photo: Steve Edwards @steve_sketch

Recipe created by Steven Mullenger, Aaron Robinson and Joel Wilson

Photo: Steve Edwards @steve_sketch

Land of Gin and Honey

Animus Ambrosian Gin 45ml
Lime juice 30ml

Honey Syrup 30ml
Daylesford Dry Cider 30ml

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. 

(Approximately 2.25 standard drinks)

Recipe created by Steven Mullenger, Aaron Robinson and Joel Wilson

 
Animus Classic Dry Gin and StrangeLove No. 8 tonic, garnished with a slice of lemon and a sprig of rosemary Photo: Steve Edwards @steve_sketch

Animus Classic Dry Gin and StrangeLove No. 8 tonic, garnished with a slice of lemon and a sprig of rosemary

Photo: Steve Edwards @steve_sketch

Gin and Tonics

We recommend craft tonics with relatively low sugar, to allow the space to complement the complexity and depth of flavour in Animus gins. Given the range and diversity of botanicals in our gins, there is plenty of room to get creative with garnishes to complement or highlight various flavour elements, so feel free to experiment! Some suggestions we like are:

 

Animus Ambrosian Gin and StrangeLove Dirty tonic, garnished with a slice of blood orange and a sliver of ginger. Photo: Steve Edwards @steve_sketch

Animus Ambrosian Gin and StrangeLove Dirty tonic, garnished with a slice of blood orange and a sliver of ginger.

Photo: Steve Edwards @steve_sketch

Contact us if you would like us to feature your original Animus Cocktail creation!