Macedon Dry Cocktails
Created by Ziggy Palsson of Animus Distillery
Rolex
By Animus Distillery
30 ml Macedon Dry Gin
30 ml Carpano Antica Formula vermouth
7.5 ml Dom Benedictine
7.5 ml Luxardo Maraschino Liqueur
1 Dash Angostura Bitters
Fill a martini mixing glass with ice and add all ingredients. Stir until chilled, then strain and pour into a Nick & Nora glass. Garnish with a pierced maraschino cherry.
Created by Ziggy Palsson of Animus Distillery
The Kelly
By Animus Distillery
30ml Macedon Dry Gin
20ml Yellow Chartreuse
30ml Grown In The Stone Tonic Syrup
20ml Lemon juice
1 Dash Orange Bitters
Add all ingredients to a cocktail shake with a generous dose of ice. Shake and double strain into a rock glass over a large ice cube and garnish with lemon peel.
Created by Ziggy Palsson of Animus Distillery
Modello 34
By Animus Distillery
30ml Macedon Dry Gin
15ml Lime juice
15ml Simple Syrup
3 Cucumber slices
60ml StrangeLove soda water
1 Dash Angostura Bitters
Muddle cucumber in a cocktail shaker. Add ice and remaining ingredients. Shake and double strain into a coupette. Top with soda water and garnish with a thin slice of cucumber.
The Martinez
45ml Macedon Dry Gin
45ml Sweet vermouth
7ml Luxardo Maraschino Liqueur
2 dashes of Angostura Bitters
Stir with ice and double strain into cocktail glass. Garnish with a pierced maraschino cherry or orange peel.
Created by Ziggy Palsson of Animus Distillery
Espresso Chaitini
By Animus Distillery
30ml Spiced Macedon Dry Gin
20ml Mr Black Coffee Amaro
20ml Amaretto
15ml Demerara Sugar syrup
30ml Espresso
Dash Angostura
Dash Orange Bitters
Shake all ingredients in a cocktail shaker with ice and strain into coupette.
Garnish with expressed orange oils and cinnamon.
Recipe Created by Loudon Cooper of BISTRO LOLA & THEATRE ROYAL CASTLEMAINE
Strawberry Negroni
By Theatre Royal Castlemaine
330ml Macedon Dry Gin
330ml Campari
330ml Maidenii Dry Vermouth
1kg Strawberries
Combine all ingredients in a large glass container and allow to steep for 24-48 hours.
Remove the strawberries and set aside to serve over vanilla ice cream for a special treat.
Chill the infused negroni and serve over ice at your leisure.
Garnish with dehydrated orange wheel.
This recipe makes approximately 1L of Negroni. Recommended serve 90ml.
Alternatively, if you can’t wait for 2 days, sous vide the mixture in a vacuum sealed bag at 62 degrees celsius for 2 hours. Chill and serve as above.
Created by Eva Thieu of Animus Distillery
The Redemption
By Animus Distillery
30ml Macedon Dry Gin
30ml Simple syrup
30ml Lemon juice
120ml Fresh Watermelon juice
Handful Fresh Basil leaves
3 slices Cucumber
Pinch Cayenne
Salt and Pepper
Muddle cucumber and basil in your cocktail shaker. Add remaining ingredients with a generous helping of ice. Shake and strain into an iced rock glass and garnish with a fresh basil leaf.
Created by Eva Thieu of Animus Distillery
Billie
By Animus Distillery
60ml 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
Espresso Gintini
By Animus Distillery
30ml Macedon Dry Gin
30ml Mr Black Coffee Liqueur
30ml Fresh espresso coffee
15ml Simple syrup
10ml Casa Mariol Vermut Negre
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
Raspberry Sour
By Animus Distillery
45ml 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
Rosemary's Baby
By Animus Distillery
45ml Macedon Dry Gin
90ml Pomegranate Juice
Juice of ½ lemon
30ml Rosemary Syrup
Soda Water
Add pomegranate juice, Macedon Dry gin, lemon juice and rosemary syrup to a cocktail shaker with ice and shake vigorously. Empty contents into a tulip glass, top with soda water and garnish with sprig of rosemary.
Recipe created by Lewis Halls & Sarah Harrison of BAD FRANKIE
Macedon Claridge
By Bad Frankie
45ml Macedon Dry Gin
20ml Maidenii La Tonique
10ml Marionette Apricot Brandy
Stir down and strain into stemmed cocktail glass.
Garnish with a lemon twist.
Animus Aviation
60ml 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
Dis-A-PEARing Act
By Animus Distillery
45ml 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
Strawberry & Pomegranate Sour
By Animus Distillery
45ml 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.
Macedon Dry Negroni
By Animus Distillery
30ml 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.
Grapefruit Gin Sour
By Animus Distillery
45ml 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.