Magpie Cocktails

MURRURUNDI DRY GIN IN A DIRTY MARTINI

Our recommended cocktail for our flagship Dry Gin is the Dirty Martini. The Martini, king of all cocktails in a very crowded court and described by H.L. Mencken  as “...the only American invention as perfect as a sonnet.” Our version, The Dirty Magpie, uses the wonderful Australian Maidenii Dry Vermouth, Dirty Sue Olive Martini Brine and Premium Green Olives from local Pukara Estate at Denman.


Ingredients:
150ml Murrurundi Dry Gin
25ml Maidenii Dry Vermouth
25ml Dirty Sue Olive Brine
6 Green Olives
Ice

Method:
Put two martini glasses in the fridge to chill. Thread the olives onto two cocktail sticks and set aside.

Fill a jug or mixing glass with the ice, then pour in the Gin, Vermouth and olive brine. Stir until the outside of the jug feels cold.

Strain the mix into the chilled glasses and garnish with the olive skewers.

AN AUTUMN HARVEST GIN NEGRONI

Our recommended cocktail for our medal winning Orange and Saffron Autumn Harvest Gin

The Negroni Cocktail is 101 years young this year - thank you Count Camillo Negroni. Traditionally a mixture of Gin, Red Vermouth and Bitter Amaro described by Orson Wells as “The bitters are excellent for your liver, the gin is bad for you. They balance each other out.”

We recommend using the enticing Australia Regal Rogue Bold Red Vermouth and Campari in a 1:1:1 proportion. This creates a beautiful red/orange hued cocktail we call The Magroni.


Ingredients:
25ml Autumn Harvest Gin
25ml Regal Rogue Bold Red Vermouth
25ml Campari
Ice
Kaffir Lime Leaves

Method:
Pour the Gin, Vermouth and Campari into a mixing glass. Stir well until the outside of the glass feels cold.

Strain into a tumbler glass and add fresh ice and garnish with lime leaves. 

A SURPRISING SONGBIRD GIN SPRITZ

A cocktail created and served at the wonderful Glasshouse Restaurant at Goonoo Goonoo Station just south of Tamworth NSW.  Our fragrant and delicately perfumed Pomegranate and Cassia Songbird Gin marries lovingly with dry Prosecco and lemonade in a refreshing summer afternoon drink.

We recommend using Pizzini's NV Prosecco for it's floral and citrus notes.

Ingredients:
30ml Songbird Gin
60ml Pizzini Prosecco NV
60ml good quality Lemonade
Crushed Ice
Mint Leaves

Method:
Pour the Gin, Prosecco, Lemonade and Ice into a glass jug. Stir well until the outside of the glass feels cold.

Pour into a tall or wide glass and garnish with the picked Mint Leaves.

OUR SIMPLEST COCKTAIL

Looking for an easy post-dinner cocktail, one that can be served with dessert or even be the dessert?

Behold, The Jaffa.

A heady mix of our Blackbird Coffee liqueur with it's dark chocolate, vanilla and dried fruit notes, simply mixed with the bitter and sweet orange flavours of the Cointreau.

Was it not Ogden Nash who opined:

"From bean to booze, coffee liqueurs amuse. A sip of sweetness, a jolt of java, and suddenly life's problems are far far-va."

Ingredients:
60ml Blackbird Coffee Liqueur
30ml Cointreau or Triple Sec

Method:
Stir both ingredients with ice and strain into a chilled glass. For a luxe experience, float some cream on the top and grate over some dark chocolate.

A ZESTY AND BOOZY TRIP BACK IN TIME

A riff on a pre-prohibition era cocktail The Last Word, developed at the Detroit Athletic Club. We served this at a function for the 2023 Scone Literary Festival, nicely aligning attendee's intellectual and refreshment interests.

Our cocktail version The Written Word features the aromatic and intriguing French liqueur Green Chartreuse from 130 herbs and other plants. We combine this with Cointreau (substituting Maraschino Liqueur in the original), Lime juice and our light, bright and sparkly OneLove Gin.

This is a complex and sophisticated cocktail. Described by Audrey Saunders from the Seattle Times,

"I love the sharp, pungent drinks, and this has a good bite. It's a great palate cleanser. And it's perfectly balanced: A little sour, a little sweet, a little pungent."

Make yours with our special OneLove or Songbird Gin and see for yourself.

Ingredients:
30ml OneLove or Songbird Gin
30ml Green Chartreuse Liqueur
30ml Cointreau or Triple Sec
30ml Lime Juice

Method:
Shake all ingredients with ice and fine strain into a chilled coupe glass.

Garnish with skewered maraschino cherries and a slice of lime.

THE MARTINI'S LUSCIOUS AUNT

A classic cocktail hailing from 19th century New York, this is the aunt, or at least cousin of the Martini.

Our Orange and Saffron Autumn Harvest Gin is damn near perfect in a Martinez. Whilst the original recipe would call for Old Tom's Gin or even Genever, we want to push the fruit and earth notes of our Autumn Harvest Gin, matching beautifully with the Orange Bitters. This version is sweet and luscious, just like your flamboyant Aunt.

Ingredients:
45ml Autumn Harvest Gin
45ml Sweet (Italian) Vermouth
1/4 nip Maraschino Liqueur
2 dashes Orange Bitters

Method:
Stir ingredients with ice and fine strain into a chilled coupe glass.

Garnish with a twist of Orange peel

NO MULES WERE HARMED IN THE MAKING OF THIS COCKTAIL

Gin from the ginger and Gin from the Gin. The cocktail so nice, they named it twice. This is another modern classic cocktail hailing from New York's famous Pegu Club.

This is a heady and refreshing (and easy) cocktail with mint, lime, ginger and our smokey, spicy and woody Wildfire Gin.

Why the 'mule'? From the fiery kick from Ginger. We make ours with Strangelove's Hot Ginger Beer, for that extra punch. Try to stay in the saddle after a couple of these.

Ingredients:

45ml Wildfire Gin
Juice of 2 Limes
8 Mint Leaves
Strangelove's Hot Ginger Beer
Ice

Method:

Muddle the Mint leaves in a mixing glass with the Lime juice.
Fine strain into a pre-chilled tumbler or copper Mule Cup.
Add the Wildfire Gin and ice.
Top up with the Ginger Beer and garnish with extra Mint leaves

THE REASON FOR THE SEASON

Here's a perfect cocktail for the festive season that shows off the alluring fruit and spice notes of our special release Feliz Gin.

Our cocktail is based upon the classic "Old Vermont" found in David A. Embury's indespensible 1948 tome, "The Fine Art of Mixing Drinks". This is citrusy, sweet, moreish and very easy to make.

We've renamed ours in honour of the local Goonoo Goonoo Station with their wonderful Glasshouse Restaurant - one of the finest in NSW.

Ingredients:
75ml Feliz Gin
25ml Fresh Orange Juice
25ml Fresh Lemon Juice
25ml (Good Quality) Maple Syrup
4 Dashes Orange Bitters 

Method:
Shake on ice, garnish with Orange peel.  This could be interesting in an orange peel smoked glass.