CocktaiLs with soul

As served in our Cocktail Lounge & Bar


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Animus Aviation

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

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

Animus Macedon Dry Gin 45ml
House made spice syrup 45ml
Pear nectar 45ml
20ml cognac or brandy
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

Animus Macedon Dry Gin 45ml
Pomegranate juice 30ml
Lemon juice 30ml
Sugar Syrup 30ml
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.


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Macedon Dry Negroni

Animus Macedon 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 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

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. 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

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

Rosemary Syrup 30ml
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.

(Approximately 2.5 standard drinks)


 Photo: Steve Edwards @steve_sketch

Photo: Steve Edwards @steve_sketch

Grapefruit Gin Sour

Animus Macedon 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)


 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

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)