Cocktails

Sydney Cider Cocktail Comp 2018 Finalists

1st Place

Easy like a cider morning - Daniel Noble, Old Mates Place

INGREDIENTS

  • 90 ml Sydney Cider
  • 20 ml lime juice
  • 15 ml Agave Ginger Cider reduction
  • 7 ml native Australian bush Honey with clove
  • 45 ml calvados
  • 1 drop hellfire bitters

 

METHOD

  • Rim coupette with western Australian sea Salt Add all ingredients (minus cider) into a toby tin , shake and fine strain into coupette.
  • Add cider to coupette and serve cold
Noble & cocktail.2

2nd Place

Proud to be a Sydney Cider - Natalie Ng, Door Knock

RECIPE 

  • 20ml Native Caper/ Wild Orange Cordial
  • 7.5ml Westwinds Cutlass
  • 10ml fresh lemon juice
  • Topped with 65 mls Sydney Cider
  • Lemon Mrytle & Sea Salt spray

Garnish

  • Native nettles
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3rd Place

My Fizz Mate - Nicola Morra, The Grasshopper

RECIPE 

  • 30ml Plantation Rum 3 Stars
  • 15ml Fig Liquor
  • 15ml fresh lime juice
  • 15ml pandan and lemon myrtle syrup 3 drops Angostura bitter
  • Top with Manly Perry Cider
  • Collins Glass

Shake & strain, then add cider

Nicola & Cocktail

The SEAD-NEY CIDER - Francisco Navarrete, Nel Restaurant

RECIPE

  • 60ml Sydney Brewery Agave Ginger Cider
  • 15ml Sud Polare Antartic Gin
  • 10ml lime
  • 10ml Freshly shucked oyster juice
  • 3gr Finger Lime
  • Pinch aniseed myrtle

 

Garnish:

  • 1 Sydney Rock Oyster
  • Sydney Brewery Agave-Ginger Cider jelly – Micro Shiso
  • Micro Nasturtium
  • Pickled Coastal herbs
Francisco and cocktail

Smoke & Ginger - Morgan Karlsson, The Duke of Clarence

INGREDIENTS

  • Muddled finger lime.
  • 60ml Agave Ginger Cider
  • 30ml Diplomatico Mantuano
  • 5ml Grape stem tincture.
  • 1 dash chocolate bitters.

METHOD

  • Strain into chilled coupet over a handout ice rock.
  • Smoke the cocktail with hickory wood chips in the glass and let it sit for about 10-15 seconds.
  • Garnish with a mint sprig and two pieces of crystallized ginger on a spear.
Morgan & cocktail

Ooray Fizz - Atlanta Pahulu, Ramblin Rascal Tavern

INGREDIENTS

  • 30ml Cognac
  • 20ml Davidson Plum Syrup
  • 20ml Lemon
  • 10ml Laphroig 10yr
  • 60ml Agave Ginger Cider

RECIPE

  • Pour batched ingredients into collins glass.
  • Fill glass halfway with ice, give light stir, add Agave Ginger Cider.
  • top with ice.
  • Garnish with ginger
Atlanta & Cocktail

No Backsies - Daniel Hilton, Lobo Plantation

INGREDIENTS

  • 60ml Sydney Brewery Perry
  • 30ml Husk Pure Cane
  • 10ml Wattleseed washed Manzanilla
  • 15ml Citric Solution
  • 10ml Sugarcane Juice Syrup
  • 3 dashes Anise Myrtle Bitters
  • 1 lemon Twist

RECIPE

  • Shake all ingredients, double strain into fancy rocks glass over large hand picked ice cub.
  • Garnish with anise myrtle leaves with a hole punch, attach with peg
Daniel & Cocktail

No Wuckers - Samuel Reilly, Mamasan Surry Hills

RECIPE

  • Glass: Libbey Speakeasy.
  • 20ml Thyme (NSW) and Lemon Myrtle (Tasmania) infused Manuka Honey (Taree)
  • 30ml 78 Degree Gin (South Australia)
  • 100ml Manly Perry Cider
  • Wet Shake, Double Strain, Garnish with Grapefruit & Peychaud Bitters infused Thyme. Spray of Sparkling Wine. (Hunter Valley)
Samuel & cocktail 2

Figure it out- Samuel Reilly, Mamasan Surry Hills

INGREDIENTS/RECIPE

  • Glass: Rounded Baller
  • 30 ml Walnut infused Chartreuse
  • 15 ml Fig Stripped Syrup (NSW)
  • Wet shake. Glass Wash Rhubarb bitters. Strain. 60ml Manly Perry Cider
  • Garnish: 1/2 Fig (NSW)
  • 6 dashes Black walnut bitters.
Go Figure

Garden Borda - Danny Rodas & Mark Bradbury, Crowne Plaza Hunter Valley

INGREDIENTS

  • 30 ml vodka
  • 30 ml. Alize Red Passion (Passionfruit & Cranberry liqueur)
  • 15 ml. sugar syrup
  • 15 ml. lime juice
  • 4 river mint leaves
  • 1 river mint stalk
  • 60 ml. Sydney cider
  • Glass ware: Tall wine glass

METHOD

  1. Clap the 4 mint leaves and put inside the glass.
  2. On a shaker 1⁄2 full with ice, add vodka, Alize Red Pasion, sugar syrup, lime juice and shake.
  3. Double strain into the glass.
  4. Add Sydney cider, garnish with mint stalk.
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Coast to Valley - Jonno Carr, Door Knock

INGREDIENTS

  • 60ml Manly Perry
  • 30ml Hunter valley semillon
  • 90ml lemon myrtle citrus sorbet
  • 2 dash Aromantic bitters

Blended with crushed ice
Garnished with a dehydrated lime wheel and local micro purple basil

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Strawberry Gum - Le Trac

INGREDIENTS

  • 30ml The Canberra Distillery Lavender Vodka
  • 20ml Strawberry Gum Sugar Syrup
  • 250ml Agave & Ginger Cider

METHOD

  1. Mix sugar syrup and lavender vodka.
  2. Top (approx 250ml) with Agave and Ginger Cider.
  3. Decorate with strawberry gum leaves.

Strawberry Gum syrup is made using 2 cups of water, 1 cup sugar and a decent hand full of strawberry gum leaves. (Let it infused overnight, if possible).

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Tanami Fire - Matthew Richardson

INGREDIENTS

  • 30ml blanco tequila
  • 15ml lemon juice
  • 15ml lime juice
  • 80ml Tanami Fire infused tomato juice (homemade)
  • 60ml Agave Ginger Cider

Build in salt rimmed beer glass

 

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Azure Queen - Aleksander Byzdra, Tonic Lane

INGREDIENTS

  • hydrous and sweet watermelon
  • sour and delicate plum
  • bubbly and refreshing pear (cider)

All together with accompaniment of fresh lime, sugar syrup, lime liqueur and unique Ink Gin creates perfectly balanced refreshing taste.

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The Syd 61 - Graham Robertson, Assembly Bar

INGREDIENTS

  • 30ml Four Pillars Gin
  • 20ml Fresh lemon juice
  • 10ml Wild hibiscus syrup
  • 2 drops Habanero Hell fire Bitters
  • 60ml Manly Perry Cider

 

Method:

  • Chill champagne flute
  • Shake first four ingredients together and fine strain into flute
  • Top with Manly Perry Cider
  • Garnish with Orange peel
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The Great Perry - Dula Lorensuhewa

INGREDIENTS

  • 60 Manly Perry Cider
  • 60 Bourbon
  • 7.5ml Clove Sugar syrup
  • 2 Dash plum Bitters
  • 1 Dash of Angostura Bitters
  • 1 Dash lactic acid

Garnish:

  • Lemon peel – Discarded
  • 3 drops of Finger lime oil

 

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Cider Pletok - i wayan juniasa, Symphony of avours

INGREDIENTS

  • 60 ml of Sydney Cider
  • 20 ml of cointreau
  • 15 ml of spice aloevera syrup
    20 ml of fermented lychee and basil
  • 10 ml of chick pea
  • Garnish with apple fan
image002 (1)

Esmeralda - Luca Capecchi, The Commons Local Eating House & Downtown Bar

INGREDIENTS
Sydney Brewery Agave Ginger Cider
Oscar 697 Vermouth Bianco
Sage leaves built
Pink grapefruit wedge

IMG_5745

Sydney Cider Cocktail Comp 2017 Winners and Entries

Joint Winner

Royal Summer - Johnathan Carr, Kitty Hawk

INGREDIENTS
30ml Archie Rose Dry Gin
20ml Lemon Juice
20ml Honey Water
2 Chunks Cucumber
60ml Sydney Cider

METHOD

  1. Shake and fine strain over ice in a wine glass.
  2. Top with Sydney Cider
  3. Garnish with cucumber slices and edible flowers
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Joint Winner

Isaac’s Reasoning - Kurtis Bosley, Public House

INGREDIENTS
60ml Sydney Cider – Apple
10ml Poire William Prisoner eau de vie
10ml Tonka Bean infused Seppeltsfield Solero Dry Flor Apera
10ml Tsuru-ume Yuzushu
1 Dash Salt infused Yuzu Bitters

METHOD

  1. Garnish: Chamomile Flowers
  2. Glass: Large Wine Glass w/ hand cut ice chunks
19

2nd Place

The Smokey Senorita - Dula Lorenzo, The Cuban Place

INGREDIENTS

15ml Yuzu Juice
20ml of Honey Water (10 ml of honey, 10ml of Water)
0.05g of Cayenne Pepper
30ml of Vodka (additional 20ml served on the side for the
serious drinker)
100ml of Agave Ginger Cider

METHOD

  1. Shake the first 4 ingredients with ice and strain to a Durobor
  2. Gem glass filled with cubed ice.
  3. Top it up with Agave Ginger Cider and finish with a Ardberg spray around the outside of the glass.
  4. Garnish with Rosemary, Lemon and orange flower, pineapple leaves and a beautiful surprise.
smokey_senorita

3rd Place

Sea Salt - Jordan Grocock, Assembly Bar

INGREDIENTS

15ml Ardbeg 10 Scotish Whiskey
20ml Mescal Amores
20ml Lime Juice
25ml Agave Ginger Syrup
150ml of Agave Ginger Cider

17

Finalist

The Spicy Devil - Jessica Hedstrom, Small Bar

INGREDIENTS

60ml Ginger and Chilli infused Vodka
60ml Fresh Watermellon Juice
20ml Lime
20ml Sugar Syrup
60ml Agave Ginger Cider

METHOD

  1. Shake all ingredients except cider with ice.
  2. Add Agave Ginger cider and strain into a sugar-rimmed martini glass.
  3. Garnish with thin chili slice.
Spicy_devil

Finalist

Cazador Valle - Joshua Diaz, Tios

INGREDIENTS

45ml Siembra Valles
25ml Sydney Cider agave ginger cider reduction
15ml lemon
15ml blackberry and Shiraz syrup
60ml Sydney cider apple cider

METHOD

  1. Add ingredients to shaker, shake strain over ice
  2. Top up with Sydney Cider.
  3. Garnish with a apple fan sprinkled with Tajin salt, short bamboo straw served in stemmed beer glass.
Calsador_Valle

Pump it up - Taira, Assembly Bar

INGREDIENTS

45ml Bacardi Carta Fuego
30ml Homemade spiced pumpkin syrup
3 dashes Black walnut bitters
140ml Sydney cider

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Smoke Signal - Mitchell Cote, Assembly Bar

INGREDIENTS
40 ML Mezcal
40 Ml Monin Blood Orange
10 dashes of Hellfire Habanero Bitters
1 Spicy Thai Chili
60 Ml Cider

METHOD

  1. Muddle the pepper.
  2. Add ingredients.
  3. Shake and strain onto crushed ice in a wine glass.
  4. Garnished with a spicy pepper for those in need of more heat.
chillie011

Golden Apple - Ľuboš Paulíny, Village Crown

INGREDIENTS

30ml Peach liquer
20ml Mazcal
15ml Lime juice
20ml Sugar syrup 1:1
60ml Apple Sydney Cider

METHOD

  1. Cube/Crash ice
  2. Balloon rock glass
  3.  Add Apple gold chunks
  4. Salt rim
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GINger Tank - Elliot henderson, L’ill Darling Randwick

INGREDIENTS

60ml Tanqueray Gin
15ml Lemon Juice
25ml Pomegranate Syrup
Handful of mint leafs

METHOD

  1. Ice->Shake
  2. Top with 60ml Agave Ginger Cider
  3. Garnish with a Mint Leaf
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Smoky Gun - Daniel Kim, Sofitel Sydney Wentworth

INGREDIENTS

60ml Sydney brewery agave ginger cider
25ml Don julio blanco
15ml Green Chartreuse
10ml Lime juice
10ml Honey

METHOD

  1. Prepare fire cassia bark up and put rock glass upside down on it.
  2. Put all ingredients without cider into shaker.
  3. Pour drink over the ice
  4. Top up with cider
  5. Garnish with cassia bark that used
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Kentucky Cyanide - Kurtis Frolich, The Basement

INGREDIENTS

45ml Maker’s Mark Bourbon
15ml Lemon juice
10ml Maple Syrup
60ml Sydney Cider
Dash of Old Fashion Aromatic Bitters

METHOD

  1. Pour all the ingredients into a Boston glass
  2. Stir on ice until chilled
  3. Strain into chilled martini glass
  4. Garnish with flowers (instead of Apple fan)
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Cider sweet ‘n’ sour - Jack Holt, The Cidery Bar

INGREDIENTS

15ml Bombay sapphire
15 ml st germain elderflower liquor
15 ml peach schnapps
20ml lemon juice
60ml Sydney cider

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Sydney Fizz - Lachlan Boyle, The Hunter Bar

INGREDIENTS

40mls Brinley Gold Coconut Rum
20mls Heering Cherry Liqueur
30mls Lime Juice
20mls Mint infused sugar syrup

METHOD

  1. Shaken and served over ice
  2. Top with Sydney Cider!
  3. Garnish with mint and sliced Apple!
pear-01

The Grand Sol - Thais Furlan Fessel, The Cidery Bar

INGREDIENTS
15 ml Cazadores Tequila Blanco
15 ml Grand Marnier Liqueur
30 ml Aperol
30ml fresh orange juice

METHOD

  1. Shacked and Topped up with Agave and Ginger Cider
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Coctel de Catrina - Timothy Hicks, Mercure Central

INGREDIENTS
Sydney Brewery Agave & Ginger Cider – 90ml
Mezcal Oro De Oaxaca – 60ml
Juice of 1 Lime (Approx. 20 – 30ml)
Sal de Gusano (Worm Salt)
Fresh Orange

METHOD

  1. Using fresh orange, coat the rim of 3 small glasses
  2. Apply the worm salt to the rim of each glass
  3. Coat 3 orange wedges with worm salt and garnish each glass
  4. Stir the Cider, Mezcal & Lime Juice over Ice
  5. Using a small funnel, pour your mix into a serving vessel
  6. Served on a clean slate tile, 3 garnished glasses, serving vessel & extra worm salt
Comp edit 1

Rhianna - Ben Hunter, The Wild Rover

INGREDIENTS

25ml Goslings
15ml Vida Mezcal
15ml Chili Agave Syrup
30ml Lime & Cucumber Juice
Top with Ginger & Agave Ciders

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Mexican Lover - Daniel Molinar, Stitch Bar

INGREDIENTS

60ml Agave Ginger Cider
30ml La Vida Mezcal
20ml Pineapple shrub*
30ml Lemon juice
20ml Egg white

METHOD

  1. Measure ingredients into shaker except Agave Ginger Cider.
  2. Dry shake (without ice)
  3. Wet shake (with ice)
  4. Double strain into chilled cocktail glass (with pineapple and celery rim already on it)
  5. Top with 60ml Agave Ginger Cider.
  6. Garnish with Celery salt & pineapple rim
Mexican_Lover

Gingerita - Rik Dutta

INGREDIENTS
30mL Silver Tequila
15mL Cointreau
30mL Lime juice
30mL ginger syrup

METHOD

  1. Shaken, strained over ice
  2. Top with about 90ml Ginger Agave Cider
  3. Garnished with a lime wheel, ginger slice and chilli salt.
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Other Cocktails using Sydney Brewery Ciders

Sydnorita

INGREDIENTS
45ml Tequila reposado
20ml Fresh lime juice
15ml Triple sec
Agave Ginger Cider
Grapefruit slice/lime wheel

METHOD

  1. Rim a tall glass with cinnamon sugar
  2. Build all ingredients over crushed ice and stir gently
  3. Garnish with a grapefruit slice and lime wheel
Cocktail_03

Passionista - Igor Pachi, Assemby Bar

INGREDIENTS
40ml Bacardi 8
20ml Vanilla syrup
1/2 Passionfruit
1 Lime wedge
Top with Sydney Cider

METHOD

  1. In a cocktail-shaker add the Bacardi 8, vanilla syrup, half a passion fruit and a good squeeze of lime juice
  2. Shake well
  3. Serve in a fish bowl glass over crushed ice and top with Sydney Cider
  4. Garnish with half a passionfruit
Cocktail_02

Jerry Can Jungle Jar - SoCal, Neutral Bay

INGREDIENTS
75ml Sailor Jerry
30ml Malibu
120ml Pineapple juice
60ml Lime juice
60ml Red grapefruit juice
60ml Orange juice
4 dash Agnostura Bitters
1 bottle Sydney Brewery Agave Ginger Cider
Top with Ginger Ale

Chopped orange, grapefruit and passionfruit

METHOD

  1. Build ingredients
  2. Stir
  3. Garnish with chopped orange, grapefruit and passionfruit
Cocktail_01