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Cocktails

Sydney Cider Cocktail Comp 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
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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

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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!
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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
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