fbpx

The Bundaberg website uses cookies to improve your experience. Review our cookie policy here.

(Y)our best cocktails of 2017 – Classic Twists

Continuing the list of the best cocktails shared by our fans in 2017 we have a collection of classics, with a twist. These drinks take the classic that you know and love and add a little something special to create a whole new experience.

Tiki Dark and Stormy

Courtesy of Danielle Mann

Serves: 1 drink

Ingredients

  • 75mL Sailor Jerry Spiced
  • 10mL fresh lime
  • 145mL Bundaberg ginger beer
  • Dash of ginger bitters
  • Dash of Angostura bitters

Instructions

Add all ingredients to a tiki glass, stir gently and fill with ice

 

Cranberry Sauce Dark & Stormy

Courtesy of This Mess is Ours

Serves: 1

Ingredients

  • 2 heaped tablespoons cranberry relish or cranberry sauce
  • 60mL mandarin juice, if you don’t have mandarins or can’t find mandarin juice you can use freshly squeezed orange juice
  • 30mL spiced rum
  • Ginger Beer
  • sugared cranberries

Instructions

  1. In a pitcher combine the cranberry relish/sauce, mandarin juice, and spiced rum. Stir to combine.
  2. Strain over ice in a rocks glass then fill to the top with ginger beer.
  3. Serve immediately with sugared cranberries if desired.

 

Sparkling Rosemary Grapefruit Gin Martini

Courtesy of Plating Pixels

Serves: 2 drinks

Ingredients

  • ½ cup water
  • ½ cup granulated sugar
  • 1 large rosemary sprig
  • 3 tablespoons fresh squeezed grapefruit
  • 90mL dry gin
  • 90mL Bundaberg Lemon Lime & Bitters, chilled
  • Ice cubes
  • Grapefruit wedge as garnish

Instructions

  1. Place water, sugar and rosemary in a small pot over medium heat. Cook until sugar is dissolved, stir, then simmer on low for 10 minutes. Remove from heat and cool completely, discard rosemary. You’ll have extra simple syrup leftover for additional drinks.
  2. Add 2 tablespoons simple syrup, grapefruit juice and gin to a cocktail mixer filled with ice. Stir vigorously until chilled. Pour liquid into 2 martini glasses and top each with Bundaberg Lemon Lime & Bitters. Garnish with grapefruit wedge.

Note: For additional flavour, make simple syrup at least a day before. Store in fridge with rosemary sprig until ready to serve.

 

Cranberry Ginger Paloma

Courtesy of Beautiful Booze

Serves: 1 drink

Ingredients

  • 60mL tequila
  • 30mL cranberry juice
  • 15mL grapefruit juice
  • 15mL agave syrup
  • Top with Bundaberg Ginger Beer (approx. 60mL)

Instructions

  • Rim a hiball glass with salt and cinnamon
  • Combine tequila, cranberry juice, grapefruit juice and agave syrup in a cocktail shaker with ice
  • Shake to chill and combine ingredients
  • Strain into a hiball glass over fresh ice
  • Top with Bundaberg Ginger Beer
  • Garnish & Enjoy!

 

Call Me Irresponsible (Floral Paloma)

Courtesy of Spirited LA

Serves: 1 drink

Ingredients

  • 75mL silver tequila
  • 25mL strained lime juice
  • 15mL St Germain
  • 2 dashes grapefruit bitters
  • Bundaberg Guava
  • Ice

Instructions

  1. Add all ingredients excluding Bundaberg Guava to glass and stir gently. Fill to top with Bundaberg Guava and garnish as desired.

 

Snowy Evening Float

Courtesy of Sarah Scoop

Serves: 1 drink

Ingredients

  • 45mL amber run
  • 30mL cranberry juice
  • 15mL clove syrup
  • 1 hefty scoop vanilla ice cream
  • Bundaberg Ginger Beer

Instructions

  • Fill a shaker 3/4 full with ice and then add the rum, cranberry juice, and clove syrup (instructions below). 
  • Shake for about 10 seconds to make sure ingredients are fully integrated. 
  • Strain the liquid into your glass and then add the scoop of vanilla. 
  • Pour the chilled Bundaberg into the glass until a nice foam reaches the top of the glass. 
  • Enjoy!

Clove syrup:

Ingredients:

  • 1 cup of sugar
  • 1 cup of water 
  • 2-3 heaped tsp of whole cloves

Instructions: Bring the water to a boil in a saucepan and begin gradually stirring in the cup of sugar until it is fully dissolved. Next, add the cloves and lower the heat to a low simmer. Stir occasionally for fifteen minutes (or to taste, but be careful! The syrup is hot!). Allow the syrup to cool before straining out the cloves and storing the syrup in the fridge in an airtight glass container. 

**Recipe created by Hannah Chamberlain from SpiritedLA.

 

Dark and Stormy Float

Courtesy of Allergy Girl Eats

Serves: 1 drink

Ingredients

  • 2 scoops of Ice Cream – Either vanilla or coconut
  • 45mL Rum
  • Squeeze of Lime
  • 1 bottle of Ginger Beer (375 mL)
  • Slice of lime
  • Pint glass
  • Straw – optional

Instructions

  1. Scoop ice cream into a large glass (I use a pint glass). Pour the rum and the squeeze of lime over the ice cream. Next, pour ginger beer slowly over ever everything – it will get foamy.
  2. Garnish with a slice of lime.
  3. Best drank with a straw 

 

Silver & Golden Punch

Courtesy of Midwest Mixology

Serves: 1 drink

Ingredients

  • 60mL Silver (or Blanco) Tequila
  • 60mL Pineapple Juice
  • 60mL White Cranberry Juice
  • Bundaberg Ginger Beer

Instructions

  1. Add tequila, pineapple and white cranberry juice to glass and stir gently. Fill with ice and top with Ginger Beer.

 

Pineapple Punch

Courtesy of Cocktail Co

Serves: 10 drinks

Ingredients

  • 450mL Plantation Pineapple Rum
  • 300mL brandy (we used the Redlands XO Brandy)
  • 150mL lemon juice
  • 150mL agave nectar
  • 300-600mL Bundaberg Spiced Ginger Beer

Instructions

  1. Combine all ingredients except for ginger beer in the vessel of your choosing and chill for at least an hour before serving.
  2. Just before serving, put mixture in bowl with ice (the bigger the ice, the better to prevent fast dilution). Pour ginger beer and stir to combine.
  3. Ladle into individual glasses to serve.

 

Sparkling Peach Punch

Courtesy of The Southern Thing

Serves: 1 jug/ pitcher

Ingredients

  • 4 bottles of Bundaberg Peach
  • 1 bottle prosecco
  • Fresh orange and peach wedges (approx. 4 whole fruits of each)
  • Rosemary

Instructions

  1. In a large pitcher, combine the prosecco and Bundaberg Peach and mix thoroughly.
  2. Slice the oranges and peaches into thin wedges, then place in the pitcher.
  3. Serve the sparkling peach punch in a chilled glass and garnish with fresh rosemary.

 

Blood Orange Sangria

Courtesy of Stress Baking

Serves: 2 drinks

Ingredients

  • 1 orange, sliced
  • 1 bottle Bundaberg Blood Orange
  • 120mL dry white wine
  • 60mL brandy
  • Splash of grenadine
  • Orange slices, for garnish
  • Pomegranate arils, for garnish

Instructions

  1. In a pitcher, combine orange slices, Bundaberg Blood Orange, white wine, brandy and grenadine. Stir gently to combine.
  2. Fill two glasses with ice cubes and fill with sangria.
  3. Add a handful of pomegranate arils to each and garnish with orange slices. Serve immediately and enjoy!

Leave Comment