RECIPES
CLASSIC GIN + TONIC
Did you know our Bitter Orange Tonic Syrup is actually the original tonic recipe from the 19th century? Full of fresh citrus flavors this tonic is made for gin.
INGREDIENTS
30ml London Dry Gin
30ml Triffid Tonic Co. BITTER ORANGE Syrup
100ml - 150ml Soda / Sparkling Water
DIRECTIONS
Pour the gin and tonic together in a lowball glass
+ mix, pour soda water on top and lightly stir to mix.
Add ice and a wedge of lime to garnish.
CANBERRA CREME EGG
INGREDIENTS
250ml full cream milk (soy milk is a vegan alternative)
30ml Triffid Tonic Co. CHAMOMILE & EARL GREY Tonic Syrup
30ml whiskey (or Benedictine for something even smoother)
Good pinch of nutmeg
Good pinch of cinnamon
DIRECTIONS
Combine all ingredients, and use the milk frother on your coffee machine for an eggnoggy / milkshakey hot cocktail.
If you don't have a frother, heat gently on the stove and whisk.
BITTER ORANGE REVOLVER
Our Bitter Orange Tonic Tonic Syrup doesn't just love Gin - this complex citrus concoction combines beautifully with any whisky based cocktail.
INGREDIENTS
50ml Bourbon or Rye Whisky
30ml Coffee Liquor
30ml Triffid Tonic Co. BITTER ORANGE Syrup
DIRECTIONS
Add the whisky, coffee liqueur and Bitter Orange Syrup to a mixing glass filled with ice, and stir until well-chilled.
Strain into a cocktail glass. Serve with orange garnish.
ITALIAN MARGARITA
INGREDIENTS
45ml tequila
15ml amaretto
15ml triple sec
30ml Triffid Tonic Co. BITTER ORANGE Tonic Syrup
Combined sugar and salt for the rim
DIRECTIONS
Combine all ingredients except the sugar/salt and lime, shake with lots of ice in a cocktail shaker.
Wedge of lime to wet the rim of a martini glass, prior to dipping in the salt/sugar. Pour cocktail mix into glass.
PEPPERBERRY ROYALE
A modern Australian take on a Kir Royale. Bring your prosecco up a notch. Just a dash of Tasmanian Pepperberry Tonic turns prosecco into Christmas in a glass.
INGREDIENTS
Prosecco
30ml Triffid Tonic Co. Tonic Syrup
DIRECTIONS
Just a small dash of tonic in the bottom of the glass is all that's needed. The sweetness of the tonic matches well with the dryness of a prosecco. Serve in any champagne glass.
JITTERBUG SOUR
INGREDIENTS
60ml whiskey
15ml Benedictine
30ml Triffid Tonic Co. BITTER ORANGE Tonic Syrup
15 ml Triffid Tonic Co. CHAMOMILE & EARL GREY Tonic Syrup
15ml lemon juice
1 egg white
DIRECTIONS
Combine with ice in a cocktail shaker, shake vigorously to foam up the egg white.
Pour into a lowball tumbler.
Dark and Stormy
Use our Hibiscus and Ginger tonic for any cocktail that would normally use ginger ale - the extra body and earthiness of the hibiscus will elevate. Be warned however - you can never go back with this stunning bite\y cocktail.
INGREDIENTS
50ml White Rum
30ml Lime Juice
30ml Triffid Tonic Co. HIBISCUS & GINGER Syrup
40ml Soda Water
DIRECTIONS
Combine all ingredients except soda water in a cocktail shaker with ice, shake well. Strain into a cocktail glass + top with soda and a gentle stir.
HOT TODDY
INGREDIENTS
30ml whiskey
15ml lemon juice
15ml Triffid Tonic Co. CHAMOMILE & EARL GREY Tonic Syrup
60ml water
5 cloves
1 stick cinnamon
DIRECTIONS
Combine in a pot and heat gently on the stove.
Serve hot.
CHAMOMILE & EARL GREY HONEY SHOT
The flower oils and nectars from our Chamomile & Earl Grey tonic syrup create a lush Milk + Honey cocktail. Perfect for a winter nightcap.
INGREDIENTS
50ml Vodka
50ml Oat milk (or your choice of milk)
30ml Triffid Tonic Co. CHAMOMILE & EARL GREY Syrup
Dash of cinnamon
Maraschino Cherries to serve
DIRECTIONS
Add the Vodka, Oat milk, and Chamomile & Earl Grey Syrup to a cocktail shaker with ice. Shake really well and strain into a cocktail glass. Add a light dash of cinnamon, serve with Maraschino cherries.
HELL BENT SCREAMER
INGREDIENTS
45ml gin
45ml whiskey
30ml Triffid Tonic Co. HIBISCUS & GINGER Tonic Syrup
5ml lemon juice
DIRECTIONS
Combine all ingredients in a cocktail shaker with ice.
Serve super chilled with equal amount (half and half) soda water, and a wedge of lemon.
Non-alcoholic sangria
We do this in a big punch bowl with sliced peaches, oranges and apples. We have a bottle of vodka (or whatever) next to the bowl so the alcohol is an opt-in rather than an opt out - it's amazing how many people are willing to forego!
INGREDIENTS
250ml Hibiscus and Ginger Tonic
15ml Cranberry Bitters
750ml Water
Sliced peaches, oranges and apples and some fresh mint to serve
DIRECTIONS
Mix all ingredients in a bowl together and add sliced fruit.
Serves 8
LONG ISLAND ICED TEA
The honey flavor that magically appears in our Chamomile and Earl Grey Tonic Syrup makes it perfect to add sweetness and depth to a Long Island Iced Tea. It's so smooth! Our only recommendation is to serve it in a smaller glass to avoid drinking too quickly because it's just such a lovely beverage.
INGREDIENTS
30ml plain vodka
30ml London dry or naval strength gin
30ml dry vermouth
30ml Triffid Tonic Co. CHAMOMILE & EARL GREY Tonic Syrup
Dash of fresh lemon juice
150ml soda water
DIRECTIONS
Mix all ingredients except soda water together with lots of ice in a cocktail shaker. Shake to mix and pour into either a highball glass or smaller to preference and top with soda water at a ratio of one part cocktail mix to two parts soda water on top. Serve with ice.
Serves 4
The Ruby Fizz
Cream based cocktails don't get the recognition they deserve. This is delicate and delightful, and looks absolutely stunning at cocktail parties. We've named this cocktail in honor of fabulous First Nations singer Ruby Hunter.
INGREDIENTS
125ml Gin
12ml Cream
1 Egg White
75ml Tasmanian Pepperberry and Lemon Myrtle Tonic
5g Icing Sugar
Juice of 1/2 Lemon (1 tablespoon)
DIRECTIONS
Add all ingredients together in a coctail shaker with lots of ice cubes. Shake well for 2 minutes and strain into champagne coupes, garnish with a sliced strawberry.
Serves 4
Pisco Sour
A strong punchy cocktail that you can take your time sipping. The Hibiscus and Fresh Ginger Tonic will add an extra layer of depth to enjoy.
Directions:
45ml Pisco (or tequilia)
15ml Hibiscus and Fresh Ginger Tonic Syrup
15ml triple sec
15ml white Cinzano
Mix all ingredients together with lots of ice in a cocktail shaker. Shake to mix and pour into a champagne coupe, or martini glass. We've used dehydrated pineapple as a garnish.