CocktaiLs with soul

As served in our Cocktail Lounge & Bar


 Recipe created by Rob Turner

Recipe created by Rob Turner

Lilith's Kiss

75ml Animus Davidsonia Gin
10ml Yellow Chartreuse
15ml DOM Bénédictine
5ml Belsazar Red Vermouth
a generous dash of Angostura Bitters

Combine all ingredients in a cocktail mixing glass and add large blocks of ice, stir for 40 revolutions.
Apply martini mister spray of vermouth and delicately place maraschino cherry into the centre of a martini glass
Strain directly over maraschino cherry to release and lightly blend the syrup into the poured liquid. Garnish with a fenestrated helix of orange zest

 


 Recipe created by Eva Thieu

Recipe created by Eva Thieu

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.


IMG_6617.JPG

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

Recipe created by Eva Thieu

Dis-A-PEARing Act

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 Eva Thieu

Recipe created by Eva Thieu

Basilisk

Apple Pie Moonshine (Melbourne Moonshine) 60ml
Cloudy apple juice 45ml
Lemon juice 20ml
6-8 fresh basil leaves
1 egg white

Muddle basil in a cocktail shaker, then add all remaining ingredients and shake without ice. Fill cocktail shaker with ice and shake enthusiastically. Double strain into a coupette and garnish with a fresh basil leaf. 


 Recipe created by Dean Clark

Recipe created by Dean Clark

Strawberry & Pomegranate Sour

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. 
 


 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

Our December 2017 Cocktail of the Month was hugely popular as we combined the freshest juicy stone fruit and of course our own handcrafted gins to create a twist on a summertime favourite with comforting familiarity and refreshing flavours. 

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.


IMG_5481.jpg

Macedon Dry Negroni

30ml Animus Macedon Dry Gin
30ml Campari
30mlCasa Mariol Vermut Noir

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.

(Approximately 2.7 standard drinks)


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

Recipe created by Steven Mullenger, Aaron Robinson, Joel Wilson 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.

(Approximately 2.25 standard drinks)

 


 Recipe created by Steven Mullenger, Aaron Robinson and Joel Wilson

Recipe created by Steven Mullenger, Aaron Robinson and Joel Wilson

Rosemary's Baby

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.

 


 Photo: Steve Edwards @steve_sketch

Photo: Steve Edwards @steve_sketch

Grapefruit Gin Sour

45ml Animus Macedon Dry Gin 
15ml Aperol
30ml Ruby grapefruit 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 ruby grapefruit.

 


 Recipe created by Steven Mullenger, Aaron Robinson and Joel Wilson

Recipe created by Steven Mullenger, Aaron Robinson and Joel Wilson

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.