Macedon Dry Cocktails

 
 
 Created by Eva Thieu of Animus Distillery

Created by Eva Thieu of Animus Distillery

Billie
By Animus Distillery

60ml Animus Macedon Dry Gin
30ml fresh lemon juice
20ml simple syrup
2.5ml Creme de Violettes
14 blueberries
2 tablespoons diced cucumber
2 dashes lavender bitters

Muddle blueberries and cucumber before adding the remainder of the ingredients into a cocktail shaker with a generous dose of ice. Shake it, shake it, shake it.
Double strain into a coupette glass and garnish with a skewered slice of cucumber and blueberry.

 
 Created by Eva Thieu of ANIMUS DISTILLERY

Created by Eva Thieu of ANIMUS DISTILLERY

Espresso Gintini
By Animus Distillery

30ml Animus Macedon Dry Gin
30ml
Mr Black Coffee Liqueur
30ml Fresh espresso coffee
15ml Simple syrup
10ml
Belsazar Red Vermouth

Add all ingredients to a cocktail shaker with ice. Shake it like Shakira and double strain into a martini glass.
Garnish with coffee beans and grated dark chocolate.

 
 Recipe created by Dean Clark of ANIMUS DISTILLERY &  THE LOUNGE

Recipe created by Dean Clark of ANIMUS DISTILLERY & THE LOUNGE

Raspberry Sour
By Animus Distillery

45ml Animus Macedon Dry Gin
30ml fresh lemon juice
30ml simple syrup
1 fresh raspberry
1 egg white

Muddle raspberry in the base of a cocktail shaker. Add all remaining ingredients to and dry shake. Add ice and wet shake vigorously.
Double strain into a coupette and garnish with a raspberry on the side of the glass.

 
 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

Rosemary's Baby
By Animus Distillery

45ml Animus Macedon Dry Gin 
90ml Pomegranate Juice
Juice of ½ lemon

30ml Rosemary Syrup
Soda Water

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

 
 Recipe created by Lewis Halls & Sarah Harrison of  BAD FRANKIE

Recipe created by Lewis Halls & Sarah Harrison of BAD FRANKIE

Macedon Claridge
By Bad Frankie

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.

 
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Animus Aviation

60ml Animus Macedon Dry Gin
20ml Fresh lemon juice
15ml
Maraschino Luxardo
5ml Creme de Violettes
5ml Simple syrup

Combine all ingredients in a cocktail shaker and fill with ice. Shake and double strain into a coupette and garnish with a single maraschino cherry.

 
 Recipe created by Eva Thieu of ANIMUS DISTILLERY

Recipe created by Eva Thieu of ANIMUS DISTILLERY

Dis-A-PEARing Act
By Animus Distillery

45ml Animus Macedon Dry Gin
45ml House made spice syrup
45ml Pear nectar
20ml
Tesseron cognac
20ml fresh lemon juice

Combine all ingredients in a cocktail shaker with ice and shake to chill. Pour into a rock glass and top with fresh ice. Garnish with a rosemary sprig or a stick of cinnamon. 

 
 Recipe created by Dean Clark of ANIMUS DISTILLERY &  THE LOUNGE

Recipe created by Dean Clark of ANIMUS DISTILLERY & THE LOUNGE

Strawberry & Pomegranate Sour
By Animus Distillery

45ml Animus Macedon Dry Gin 
30ml Pomegranate juice
30ml Lemon juice
30ml Sugar Syrup
1 fresh ripe strawberry
1 egg white

Muddle strawberry in cocktail shaker, then add additional remaining ingredients and dry shake. Fill shaker with ice and shake vigorously. Double strain into a coupette and garnish with freeze dried strawberry dust. 

 
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Macedon Dry Negroni
By Animus Distillery

30ml Animus Macedon Dry Gin
30ml Campari
30ml Casa Mariol Vermut Negre

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 Macedon 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.

 
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Grapefruit Gin Sour
By Animus Distillery

45ml Animus Macedon Dry Gin 
45ml Ruby grapefruit juice
15ml
Balsazar Rosé Vermouth
5ml Fresh lime juice
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 dried ruby grapefruit.