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Showing all 15 results

  • Beenleigh Artisan Distilers Australian Spiced Rum, 200ml 40% Alc.

    $20.00
  • Beenleigh Artisan Distillers Australian Spiced Rum & Ginger Ale With Lime, 375ml 4.5% Alc.

    $20.00
  • Beenleigh Artisan Distillers Australian Spiced Rum, 700ml 40% Alc.

    $45.00
  • Beenleigh Artisan Distillers Copper Pot Distilled Rum, 700ml 37% Alc.

    $42.00
  • Beenleigh Artisan Distillers Double Barrel Hand Crafted Rum, 375ml 6% Alc

    $24.00
  • Placeholder

    Beenleigh Artisan Distillers Double Barrel Rum, 1Lt 40% Alc.

    $60.00
  • Beenleigh Artisan Distillers Double Barrel Rum, 200ml 40% Alc.

    $20.00
  • Beenleigh Honey Liqueur Rum 1L, 35% Alc.

    $60.00
  • Beenleigh Artisan Distillers Single Barrel Gift Pack, 700ml 40% Alc.

    $90.00
  • Beenleigh Artisan Distillers Bourbon Barrel Aged Rum, 700ml 40% Alc.

    $62.00
  • Beenleigh Honey Rum Liqueur

    Beenleigh Artisan Distillers Honey Liqueur Rum, 700ml 35% Alc.

    $40.00
  • Beenleigh Artisan Distillers White Rum, 700ml 37.5% Alc.

    $43.00
  • Beenleigh Artisan Distillers Double Cask Rum, 700ml 40% Alc.

    $53.00
  • Beenleigh Artisan Distillers Port Barrel Infused, 700ml 40% Alc.

    $82.00
  • Beenleigh Artisan Distillers 10 Year Old Rum, Alc.,700ml 42%

    $110.00

Address

142 Distillery Road, Eagleby
QLD 4207
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Weekends & Public Holidays 10am to 4pm
T +61 7 3807 3737
visitor.center@beenleighrum.com.au

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Copyright © 2021 | INNER CIRCLE
  • 25ml Beenleigh Copper Pot Rum
  • 25ml Beenleigh White 3 Year Old Rum
  • 10ml Grenadine
  • 15ml Creme de cassis
  • 15ml Vok Banana Liqueur
  • 25ml Pineapple Juice
  • 25ml Orange Juice
  • 25ml Lime Juice

Shake and Strain

 

Serve – Highball

40ml 30ml Inner Circle Black Cask Strength Rum

3 Cloves

2 Mint sprigs

Bickford and Son’s Tonic Water

 

Light and place smoking cloves in bottom of glass and cover with dome

Add rum and 1 mint sprig to shaker and shake with ice

Fill glass with ice and strain drink into smoked glass leaving cloves underneath ice for smoky warmth

Top with Bickford and Son’s Tonic Water

 

Garnish – Mint Sprig

 

Serve – Tall glass

30ml Inner Circle Green Navy Strength Rum

1 Lemon round

3 pitted Dark Cherries

1 dash Grapefruit Bitters

Honey to drizzle

45ml Hot Water

Cinnamon Stick

 

Smoke Cinnamon and cover with upside down glass (to catch smoke)

Shake Rum, Grapefruit Bitters, ½ lemon round and cherries with ice

Lightly drizzle honey around inside wall of glass

Strain drink into smoked and honeyed glass

Top with 45ml hot water

Stir with flamed cinnamon stick and light again to leave smoking in

 

Garnish – Lemon round

 

Serve – Short glass

30ml Inner Circle Green Navy Strength Rum

1/2 Lime round

6 raspberries

2 Thyme Sprigs

 

Add Rum, lime, 4 raspberries and a fresh thyme sprig to shaker

Shake well with ice

Strain into glass

Add thyme to glass, light the top of sprig

Put a dome over top to smoke drink until dome fills with smoke

 

Garnish – remaining raspberries

 

Serve – Double rocks

30ml Inner Circle Black Cask Strength Rum

10ml Galway Tawny Port Dash of Angostura Bitters

3 dashes Angostura Bitters

2 rosemary sprigs

 

Smoke Rosemary and cover with upside down glass (to catch smoke)

Add Rum, Port, Bitters and fresh Rosemary sprig to a shaker

Shake well with ice

 

Garnish – Smoking rosemary

 

Serve – Double Rocks

30ml Inner Circle Black Cask Strength Rum

10ml Galway Tawny Port Dash of Angostura Bitters

3 dashes Orange Bitters

Dress dashes of orange bitters around inside walls of glass and ice cube

Add Rum and Port to glass

Squeeze Orange Zest over drink

Flame zest, rim glass and gently stir burned zest/rind into drink for warm smoky orange flavour

Garnish – Flamed orange zest

Serve – Double Rocks

Awards

Silver Medal, San Francisco Wine & Spirit Competition 2012
Silver Medal, Hong Kong International Wine & Spirit Competition 2012
Bronze Medal, San Francisco Wine & Spirits 2014
Bronze Medal, International Wine & Spirit Competition 2014.

  • 60ml Beenleigh Double Cask 5 Year Old Rum
  •  10ml Maple Syrup
  •  10ml Lime Juice
  • 150ml Fresh pressed Apple Juice

      Shake

      Dry shake to dissolve the maple syrup

 

Serve- Highball

Garnish – Apple slice and a few of Beenleigh Rum soaked raisins

  • 30ml Beenleigh Traditional Rum Liqueur
  • 30ml Creme de Cacao
  • 30ml Milk

 

Shake and strain

Serve – Brandy Balloon

Garnish – Sprinkle of nutmeg

  • 60ml Beenleigh Port Barrel Infused Rum
  • 1tsp Brown Sugar
  • Dash of Angostura Bitters
  • Dash of Chocolate Bitters

 

Stir in mixing glass

Strain over block ice

 

Serve – Double Rocks

Creator

  • James Connolly
  • Angel’s Cut by The Trustee
  • Perth, WA

Ingredients

  • 60ml Beenleigh Honey
  • 1 whole egg white
  • 45ml rice milk
  • 15ml Crawleys Burnt orange and vanilla syrup
  • 2 dashes Angels Cut house bitters (Angostura bitters is a good substitute)
  • 5ml agave nectar
  • 1 pinch of salt

Glass

 Wine Glass

Method

Dry shake then shake with ice.

Garnish

Flamed Nutmeg

Creator

  • Brett Harris
  • Button Bar
  • Sydney, NSW

Ingredients

  • 50ml Macadamia fat washed
  • Beenleigh White Rum
  • 20ml Fresh Presses Lemon Juice
  • 20ml Averna
  • 15ml Egg white
  • 10ml Orgeat
  • 5 Chunks of Pineapple

Glass

Coupe

Method

Using smoking chips smoke glass, leave over chips while making cocktail

Muddle pineapple, add all ingredients dry

Shake!

Add ice and shake cocktail, double strain in smoked glass!

Garnish

Orange buttered garnish!

Creator

  • Callum Flory
  • Distill
  • Adelaide, SA

Ingredients

  • 45ml Beenleigh 5yo
  • 30ml Antica Formular
  • 15ml Chartreuse VEP
  • 2 dashes A Gentleman’s Tonic No. 3 Bitter
  • 2 dashes Regan’s Orange Bitters
  • 2 dashes Bohemian Absinth

Glass

Crystal cut coupe

Method

All ingredients stirred over ice and double strained into glass. Squeeze orange cheek over strained cocktail to release oils on surface of cocktail. Add orange twist to rim of glass.

Garnish

Orange twist, orange oil squeezed from peel over drink, floating star anise.

Creator

  • Gillian Letham
  • The Mill on Constance
  • Brisbane, QLD

Ingredients

  • Beenleigh Honey Rum
  • House made Ginger Syrup with Star anise
  • Lemon
  • Cloves
  • Cinnamon Stick

Glass

Small Handle (pot size)

Method

Stud one wheel of lemon with cloves
Place in glass
Pour 45ml Beenleigh Honey Rum
Pour 15ml Ginger Syrup
Add Hot water to taste, aprox 60ml
Stir and serve with Cinnamon Stick

Creator

  • Zac Hay
  • Emporium Hotel Cocktail Bar
  • Brisbane, QLD

Ingredients

  • 30ml Beenleigh 5yo
  • 15ml Beenleigh Honey
  • 7.5ml DOM Benedictine
  • 20ml Martini Rosso
  • 1 dash Angostura bitters
  • 1 dash Peychaud’s bitters

Glass

Crystal cut double rocks glass

Method

Stir down in a mixing glass and strain into ice filled glass, lemon spritz then discard.

Garnish

Garnish with a Lemon Zest Twist.

Creator

  • Harveys Bar & Bistro
  • Brisbane, QLD

Ingredients

  • 30ml Beenleigh Honey Rum
  • 15ml Massenez Framboise/Raspberry Liqueur
  • 15ml Canton Ginger Liqueur
  • 10ml /2 Bar Spoons of Local Honey (Bee One Third, James St. Rooftop Urban Bee Hive Honey)
  • 60ml Raspberry Puree
  • 45/60ml Lemon Juice
  • 30ml Egg white

Glass

Double Rocks/Old Fashioned, Crystal Cut look is good for this drink

Method

Dry shake all ingredients to emulsify the egg white and honey. Add ice, then wet shake.

Garnish

Drizzle of the honey and dehydrated raspberry to top off.

Awards

Trophy, Hong Kong International Wine & Spirit Competition 2013

Gold Medal, Hong Kong International Wine & Spirit Competition 2013

Gold Medal, Royal Melbourne Fine Food Awards 2014

Bronze Medal, San Francisco Wine & Spirits Competition 2014

Bronze Medal, International Wine & Spirit Competition 2014 Trophy

Hong Kong International Wine & Spirit Competition 2014 Gold Medal

Hong Kong International Wine & Spirit Competition 2014 Gold Medal

Beverage Tasting Institute – Spirit Category (Chicago) 2015

Bronze Medal, International Wine & Spirit Competition 2015

Bronze Medal, International Wine & Spirit Competition 2016

Bronze Medal, San Francisco World Spirits Competition 2017

Bronze medal, Australian Distilled Awards 2017 Silver Medal

WSWA Wine and Spirits Tasting Awards 2017 Silver Medal

International Wine & Spirit Competition 2017 Gold Medal

New York International Spirits Competiton 2017

Awards

Silver Medal, Hong Kong International Wine & Spirit Competition 2013
Silver Medal, San Francisco Wine & Spirits Competition 2014
Silver Medal, Hong Kong International Wine & Spirit Competition 2014
Bronze medal, RASV Aust Distilled Spirits Awards 2015
Bronze medal RASV Aust Distilled Spirits Awards 2015
Bronze medal, Royal Melbourne Show 2015 Double Gold, Melbourne International Spirit Competition 2015
Silver Medal, Australian Distilled Awards 2016
Silver Medal, San Francisco World Spirits Competition 2017
Silver Medal, Australian Distilled Awards 2017 Best In Show, WSWA Wine and Spirits Tasting Awards 2017
Double Gold, WSWA Wine and Spirits Tasting Awards 2017
Silver Outstanding Medal, International Wine & Spirit Competition 2017
Silver Medal, New York International Spirits Competiton 2017.

Awards

Bronze Medal, Australian Distilled Awards 2017
Silver Medal, International Wine & Spirit Competition 2017

Silver Medal, New York International Spirits Competition 2017.

Awards

Silver Medal, San Francisco World Spirits Competition 2017
Bronze medal, Australian Distilled Awards 2017
Bronze Medal, International Wine & Spirit Competition 2017
Silver Medal, New York International Spirits Competiton 2017

Awards

Silver Medal, Australian Distilled Awards 2016
Silver Medal, San Fransisco World Spirits Competiton 2016
Silver Medal, International Wine & Spirit Competition 2016
Silver Medal, San Francisco World Spirits Competition 2017
Silver Medal, International Wine & Spirit Competition 2017
Silver Medal, New York International Spirits Competiton 2017.

Awards

Silver Medal, San Francisco Wine & Spirits Competition 2014
Silver Medal, International Wine & Spirit Competition 2014

Silver Medal, Hong Kong International Wine & Spirit Competition 2014
Silver Medal, International Wine & Spirit Competition 2015
Bronze Medal, Melbourne International Spirit Competition 2015
Silver Medal, International Wine & Spirit Competition 2015

Silver Medal, San Fransisco World Spirits Competiton 2016

Bronze Medal, International Wine & Spirit Competition 2016
Gold Medal, Australian Distilled Awards 2017

Best Flavoured Rum – Australia, World Spirits Award 2017.

Awards

Trophy, Hong Kong International Wine & Spirit Competition 2013
Gold Medal, Hong Kong International Wine & Spirit Competition 2013
Gold Medal, Royal Melbourne Fine Food Awards 2014

Bronze Medal, San Francisco Wine & Spirits Competition 2014
Bronze Medal, International Wine & Spirit Competition 2014 Trophy
Hong Kong International Wine & Spirit Competition 2014 Gold Medal
Hong Kong International Wine & Spirit Competition 2014 Gold Medal
Beverage Tasting Institute – Spirit Category (Chicago) 2015 Bronze Medal
International Wine & Spirit Competition 2015
Bronze Medal, International Wine & Spirit Competition 2016
Bronze Medal, San Francisco World Spirits Competition 2017

Bronze medal, Australian Distilled Awards 2017
Silver Medal WSWA Wine and Spirits Tasting Awards 2017

Silver Medal, International Wine & Spirit Competition 2017
Gold Medal, New York International Spirits Competiton 2017