INGREDIENTS
- 30ml Rye Whiskey
- 10ml St Germain
- 30ml Clarified Lemon Apple Sherbet
- 70ml Manly Perry
- 20ml Cream
- 15ml Egg White
METHOD
- Combine all ingredients, except the Manly Perry
- Shake for a long time, double strain
- Top with Manly Perry
Sydney Cider Cocktail Comp 2019 Finalists
1st Place
Surry Hills Fizz - Daniel Hilton, The Lobo Plantation
2nd Place
Mungo Jerry - Ben Hunter, Mjølner
INGREDIENTS
- 45ml white rum
- 1 scoop of pineapple, lime & orgeat sorbet
- 20ml chilli and coconut cream
- 4 dashes of orange bitters
- Top with Agave Ginger Cider
METHOD
- Shake all ingredients apart from the cider
- Top with Agave Ginger Cider
- Garnish with dehydrated chilli
- Glass – steamless wine flute
3rd Place
Gingerlicious - Tua Fatongiatau, Corretto Dee Why
INGREDIENTS
- 40ml Bati Spiced Rum
- 20ml Poire Williams
- 30ml Charred Lemon Juice
- 30ml Apple + Ginger Puree
- 15ml Salted Caramel Syrup
METHOD
- Add all ingredients into shaker
- Shake and double strain into High ball
- Add ice
- Top it off with 60ml Agave Cider Ginger
- Garnish with Candied Ginger
Battle Angel - Dula Lorensuhewa, Employees Only
INGREDIENTS
- 20ml of Ardbeg Uigeadail
- 20 ml of Bigalet Le Grand Tetras Genépi
- 10ml of Clarified Lemon Juice
- 10ml of Clarified Ginger Syrup
- 8 leaves of Mint
- 100ml of Agave Ginger Cider
RECIPE
- Shake first 4 ingredients in a shaker with ice.
- Double stain into a Crystal Brandy Balloon Glass.
- Top it up with Agave Ginger Cider.
- Lemon twist and garnish with a dehydrated lemon with gold flakes.
An Old Summer Cider - Nicolas Domange, Loft Bar
INGREDIENTS
- 50ml Jim beam small batch
- 30ml homemade syrup
- 20ml fresh lime juice
- 1pce fresh mint
- 1dsh Angostura bitter
- 60ml Sydney Cider
Syrup
- 180g Demerara sugar
- 10g muscovado sugar
- 1pce pink lady apple
- 100ml Sydney Cider
- 100ml water
- 50ml dried
- lemon myrtle leaves infusion
- 1 quill cinnamon
Summer Be-Cider - Gerald De Los Santos, Fred's/Charlie Parker's
INGREDIENTS
- 75mls – Sydney Brewery Agave Ginger Cider
- 20mls – Manly spirits Gin
- 2 dashes – bee pollen tincture
- 15mls – acai puree, agave and oats mix
Method: stir
Glass: stemmed beer glass
Ice: big block
Bee pollen tincture:
- 25g bee pollen
- 5g honey
- 100mls neutral grain spirit
- steep for 2 days in a sealed container or sous vide at 50° for 2 hours
Acai puree mix
- Purchase frozen acai puree from any health shop or supermarket
- Toast barley and oats in oven until golden brown mix acai, toasted oats, agave syrup
- ratio 1:1:1
- leave to infuse for 12 hours or sous vide for 1hr at 50° Strain
Blue Crush - Prudence Farquhar, Blue Kahunas
INGREDIENTS
- 60ml Apple Cider
- 10ml Brix White
- 5ml Blue Curacao
- Dehydrated thin apple slice
- Topped with Champagne wine, sea salt foam
Glass – wine glass
Champagne sea salt foam
- 100ml Champagne
- 25ml 1:1 sugar syrup
- 15ml aquafaba
- 3 pinches of salt approx. 10g
- Put into soda syphon
Method
- Build ingredients in wine glass, add ice, top with sparkling sea salt foam and place dehydrated apple slice on top of foam.
Afternoon Delight - Antonia Houben, Sydney Brewery Surry Hills
INGREDIENTS
- Rim half a glass with smoked applewood salt
- Muddle watermelon (45ml)
- 60ml agave Ginger Cider
- 30ml tequila codigo
- 10ml laphroig select
- 20ml Agave sugar syrup
- 20ml lime juice
Garnish with full lime wheel, watermelon sphere & cocktail umbrella
Summer ala Florentina - Jono Carr
INGREDIENTS
- 30ml Select Aperitivo
- 15ml Lemoncello
- 20ml Pink grapefruit juice
- 60ml Sidney Cider
- Egg white
Method
- Blend together and long pour over Collins ice.
- Glass: Collins
- Garnish: Citrus Zest and smoked sea salt mist.
Sunset Cider In Coogee - Nicolas Darras, Sugarcane Coogee
INGREDIENTS
- 15ml Jacoulot Poire Williams
- 45ml Toyosawa Yuzu Shu (yuzu sake)
- 20ml lime juice
- 15ml coconut-pandan syrup
- 2 ripped kaffir lime leaves
- 70ml Agave Ginger Cider
Method
- shake and strain, top with cider
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
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
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
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
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.
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
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
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)
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.
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
- Clap the 4 mint leaves and put inside the glass.
- On a shaker 1⁄2 full with ice, add vodka, Alize Red Pasion, sugar syrup, lime juice and shake.
- Double strain into the glass.
- Add Sydney cider, garnish with mint stalk.
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
Strawberry Gum - Le Trac
INGREDIENTS
- 30ml The Canberra Distillery Lavender Vodka
- 20ml Strawberry Gum Sugar Syrup
- 250ml Agave & Ginger Cider
METHOD
- Mix sugar syrup and lavender vodka.
- Top (approx 250ml) with Agave and Ginger Cider.
- 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).
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
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.
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
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
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
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
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
- Shake and fine strain over ice in a wine glass.
- Top with Sydney Cider
- Garnish with cucumber slices and edible flowers
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
- Garnish: Chamomile Flowers
- Glass: Large Wine Glass w/ hand cut ice chunks
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
- Shake the first 4 ingredients with ice and strain to a Durobor
- Gem glass filled with cubed ice.
- Top it up with Agave Ginger Cider and finish with a Ardberg spray around the outside of the glass.
- Garnish with Rosemary, Lemon and orange flower, pineapple leaves and a beautiful surprise.
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
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
- Shake all ingredients except cider with ice.
- Add Agave Ginger cider and strain into a sugar-rimmed martini glass.
- Garnish with thin chili slice.
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
- Add ingredients to shaker, shake strain over ice
- Top up with Sydney Cider.
- Garnish with a apple fan sprinkled with Tajin salt, short bamboo straw served in stemmed beer glass.
Pump it up - Taira, Assembly Bar
INGREDIENTS
45ml Bacardi Carta Fuego
30ml Homemade spiced pumpkin syrup
3 dashes Black walnut bitters
140ml Sydney cider
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
- Muddle the pepper.
- Add ingredients.
- Shake and strain onto crushed ice in a wine glass.
- Garnished with a spicy pepper for those in need of more heat.
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
- Cube/Crash ice
- Balloon rock glass
- Add Apple gold chunks
- Salt rim
GINger Tank - Elliot henderson, L’ill Darling Randwick
INGREDIENTS
60ml Tanqueray Gin
15ml Lemon Juice
25ml Pomegranate Syrup
Handful of mint leafs
METHOD
- Ice->Shake
- Top with 60ml Agave Ginger Cider
- Garnish with a Mint Leaf
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
- Prepare fire cassia bark up and put rock glass upside down on it.
- Put all ingredients without cider into shaker.
- Pour drink over the ice
- Top up with cider
- Garnish with cassia bark that used
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
- Pour all the ingredients into a Boston glass
- Stir on ice until chilled
- Strain into chilled martini glass
- Garnish with flowers (instead of Apple fan)
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
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
- Shaken and served over ice
- Top with Sydney Cider!
- Garnish with mint and sliced Apple!
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
- Shacked and Topped up with Agave and Ginger Cider
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
- Using fresh orange, coat the rim of 3 small glasses
- Apply the worm salt to the rim of each glass
- Coat 3 orange wedges with worm salt and garnish each glass
- Stir the Cider, Mezcal & Lime Juice over Ice
- Using a small funnel, pour your mix into a serving vessel
- Served on a clean slate tile, 3 garnished glasses, serving vessel & extra worm salt
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
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
- Measure ingredients into shaker except Agave Ginger Cider.
- Dry shake (without ice)
- Wet shake (with ice)
- Double strain into chilled cocktail glass (with pineapple and celery rim already on it)
- Top with 60ml Agave Ginger Cider.
- Garnish with Celery salt & pineapple rim
Gingerita - Rik Dutta
INGREDIENTS
30mL Silver Tequila
15mL Cointreau
30mL Lime juice
30mL ginger syrup
METHOD
- Shaken, strained over ice
- Top with about 90ml Ginger Agave Cider
- Garnished with a lime wheel, ginger slice and chilli salt.
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
- Rim a tall glass with cinnamon sugar
- Build all ingredients over crushed ice and stir gently
- Garnish with a grapefruit slice and lime wheel
Passionista - Igor Pachi, Assemby Bar
INGREDIENTS
40ml Bacardi 8
20ml Vanilla syrup
1/2 Passionfruit
1 Lime wedge
Top with Sydney Cider
METHOD
- In a cocktail-shaker add the Bacardi 8, vanilla syrup, half a passion fruit and a good squeeze of lime juice
- Shake well
- Serve in a fish bowl glass over crushed ice and top with Sydney Cider
- Garnish with half a passionfruit
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
- Build ingredients
- Stir
- Garnish with chopped orange, grapefruit and passionfruit
