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Ginger Kiss Cocktail

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Low waste or zero waste is a buzz word that's on everyone's lips now, all in the name of sustainability. When it comes to drinks making, adopting a sustainable practice is easier when you cross over ingredients with the kitchen. That means, thinking a bit more holistically and choosing ingredients that would work not just for a cocktail but that you can utilise in food at the same time. The idea is that you throw away as little as possible.

Being conscious of your carbon footprint also means using produce that is in season and where possible, grown locally - as it happens, at the time of devising this cocktail, it was winter in Sydney so root vegetables abound in farmers markets and grocery stores. For this cocktail, we used the warming combination of carrot and ginger, which we juiced fresh. We also decided to stay local with the alcohol and paired the carrot and ginger juice with a Tasmanian made apple brandy from the guys at Charles Oates Distilling topped up with a splash of apple kombucha to seal in the carrot-apple-ginger combo.

The carrot pulp was then partly used in a bolognese sauce to thicken it (didn't your mother play this trick on you when you were a kid to make you eat your veggies?). The remainder of the carrot pulp was laid out on an oven tray and slowly dehydrated (which really means you put the oven on low heat and let it dehydrate the carrot). Once done, we then ground up the dehydrated carrot to make it like carrot dust.  We also used the zest from the lemon and the remainder of the juice in another pasta dish.

For the garnish, we used honey to paint the outline of lips on the outside of the glass then pressed the glass against the carrot dust to create the illusion of a lipstick smear on the glass. The effect really came together and we have to say, not half bad!


  • 60ml Charles Oates Distilling Apple Brandy
  • 90ml freshly juiced carrot and ginger juice
  • 20ml lemon juice
  • 20ml simple syrup
  • Splash Remedy Drinks apple kombucha (about 30ml)

Make the garnish for the glass as per instructions above.

Shake all ingredients over ice, except for kombucha. Strain into coupe glass that is garnished with the carrot lipstick smear and top up with kombucha.


Gin Carrot Cocktail

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Gin and carrot juice get a lift from an unexpected ingredient in this cocktail - Jagermeister. Traditionally associated with Red Bull shooters, a little Jager in the mix can actually lend complexity to a cocktail. Like most herbal liqueurs, the exact blend of botanicals and spices that go into Jagermeister is a secret but we have it on good authority that apart from the usual suspects, it includes lavender! 

Rounding things up, we used the sea-inspired Manly Spirits Distillery Co gin, with its slight savoury notes matching well with the carrot and Jager. BIt of ginger and lemon later, this is a salad worth having.


  • 60ml Manly Spirits Distillery Co gin
  • 90ml carrot juice
  • 15ml ginger syrup (we used the one from the Ginger People, which you can buy from specialist grocers)
  • 10ml Jagermeister
  • 5ml lemon juice
  • Few drops Addiction Mixology foam drops (or use one egg white)

Shake everything without ice. Add ice and shake well especially if using egg white. Strain into glass.

Chocolate Orange Vodka Cocktail

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In the mood for dessert and something darker? Then you can't go past this cocktail inspired by Terry's Chocolate Orange. As far as dessert cocktails go, this isn't rich and dense, it's more bittersweet. Designed to be eaten with a triple chocolate cupcake that we baked on a last minute whim one evening. While waiting for the cake to bake, we rummaged around in our drinks cabinet to find something suitable to drink with it and came upon a Heavens Hell gold vodka that was at the back. An Australian vodka, the gold doesn't refer to the standard or quality - this vodka literally has 24 carat gold flakes in the bottle. Don't believe us? Check out this video 

To go with the decadence of the vodka, we used some clear creme de cacao and an orange curacao from Marionette alongside a ginger syrup from the Ginger People (you can get this from most specialist grocers). The Marionette curacao isn't overly sweet so if you're using another commercial brand that is a lot sweeter, you may want to play with the proportions here.


  • 60ml Heavens Hell gold vodka
  • 15ml clear creme de cacao
  • 30ml Marionette Liqueur orange curacao
  • 5ml The Ginger People ginger syrup

Shake all over ice and strain into chilled glass. Top with the crust of a triple chocolate cupcake that has been frosted with orange blossom icing.

Gin Soy Bloody Sheila Cocktail

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As far as cocktail ingredients go, soy sauce isn't the most common thing you reach for when making a drink. Yet that was what we found ourselves doing when meeting a challenge issued to us on Instagram. The aim? To make a drink with the first nearly empty item in our fridge/pantry. And that item happened to be a bottle of soy sauce. 

Savoury cocktails are not really our thing, but boy, it definitely will be now. If you're looking to add some umami in your drink, soy sauce has that in spades. So what to pair it with? On that, we looked for savoury and spice-driven ingredients, such as the Adelaide Hills Distillery Green Ant gin, distilled in collaboration with Something Wild Australia with the latter harvesting the ants that go into the distillation. The gin itself is quite savoury and spicy, with distinct coriander-ish notes coming through which we think is from a combination of the ants and strawberry gum used. It's not your conventional juniper-led gin and is definitely distinctly Australian through its use of the native botanicals such as finger lime, lemon myrtle, pepperberry, the said strawberry gum and boobiala, a native species of juniper. We were lucky enough to score some fresh strawberry gum from the guys at Something Wild, which on their recommendation, we steeped in some simple sugar syrup for a few hours to give the syrup that herbaceous flavour. 

Working with all those profiles, we decided to make a twist on a Bloody Mary, itself quite an umami-rich cocktail through the use of tomato juice. We pureed and strained about 4 roma tomatoes, which was more than enough to make 2 of these cocktails, but you could quite easily use store bought tomato juice. 


  • 45ml Adelaide Hills Distillery Green Ant Gin
  • 60ml fresh tomato juice
  • 15ml strawberry gum simple syrup
  • 10ml lemon juice
  • 5ml soy sauce
  • 2cm (approx) lemongrass

Muddle the lemongrass. Combine all the other ingredients and shake all over ice and pour into a tumbler with one large cube of ice.

Garnish with coriander, some cherry tomatoes and a lemongrass stick. (pro tip, you could hollow out the lemongrass and use it as a straw!)