inspired CocktaiLs

As created by fellow Animus Distillery gin lovers


 Recipe Created by Loudon Cooper of  BISTRO LOLA  &  THEATRE ROYAL CASTLEMAINE

Recipe Created by Loudon Cooper of BISTRO LOLA & THEATRE ROYAL CASTLEMAINE

Unnamed

60ml Animus Davidsonia Gin
20ml Stellacello Pompelmo
20ml Michter’s Rye
20ml Verjuice
2 dash Regan’s Orange Bitters
Soda

Combine all ingredients in a high ball glass filled with ice.

Top with soda and garnish with a lime leaf.


 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 Lewis Halls & Sarah Harrison of  BAD FRANKIE  & Aaron Robinson of  ANIMUS DISTILLERY

Recipe created by Lewis Halls & Sarah Harrison of BAD FRANKIE & Aaron Robinson of ANIMUS DISTILLERY

Davidsonia Cosmopolitan

45ml Animus Davidsonia Gin
20ml Cranberry juice
15ml Lime juice
15ml
Marionette Curacao

Shake and fine strain into stemmed cocktail glass.
Garnish with Lime twist


 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 Lewis Halls & Sarah Harrison of  BAD FRANKIE

Recipe created by Lewis Halls & Sarah Harrison of BAD FRANKIE

Macedon Claridge

45ml Animus Macedon Dry Gin
20ml Maidenii La Tonique
10ml
Marionette Apricot Brandy

Stir down and strain into stemmed cocktail glass.
Garnish with a lemon twist.


 Recipe created by Lewis Halls & Sarah Harrison of  BAD FRANKIE

Recipe created by Lewis Halls & Sarah Harrison of BAD FRANKIE

Arboretum Thymelet

45ml Animus Arboretum Gin
30ml Lemon Juice
20ml Sugar syrup
Red capsicum slice
Sprig of thyme

Shake and fine strain into tall glass. fill with ice and top with soda
Garnish with red capsicum slice and sprig of thyme. 


 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.


 Recipe created by Dan Scott of  PANAMA DINING ROOM

Recipe created by Dan Scott of PANAMA DINING ROOM

Drunken Mermaid

45ml Animus Arboretum Gin
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.

 


 Recipe created by Dan Scott of  PANAMA DINING ROOM

Recipe created by Dan Scott of PANAMA DINING ROOM

Kaffir Aviation

45ml Animus Ambrosian Gin
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. 


Red Snapper

45ml Animus Arboretum Gin
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


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