Artisan Distillery Tour Experience

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

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

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