Magpie Cocktails

THE DIRTY MAGPIE

MURRURUNDI DRY GIN IN A DIRTY MARTINI.

Our recommended cocktail for our flagship Dry Gin is the Dirty Martini. The Martini, king of all cocktails in a very crowded court and described by H.L. Mencken  as “...the only American invention as perfect as a sonnet.” Our version, The Dirty Magpie, uses the wonderful Australian Madenii Dry VermouthDirty Sue Olive Martini Brine and Premium Green Olives from local Pukara Estate at Denman.


Ingredients:
150ml Murrurundi Dry Gin
25ml Maidenii Dry Vermouth
25ml Dirty Sue Olive Brine
6 Green Olives
Ice

Method:
Put two martini glasses in the fridge to chill. Thread the olives onto two cocktail sticks and set aside.

Fill a jug or mixing glass with the ice, then pour in the Gin, Vermouth and olive brine. Stir until the outside of the jug feels cold.

Strain the mix into the chilled glasses and garnish with the olive skewers.

THE MAGRONI

Our recommended cocktail for our medal winning Orange and Saffron Autumn Harvest Gin

The Negroni Cocktail is 101 years young this year - thank you Count Camillo Negroni. Traditionally a mixture of Gin, Red Vermouth and Bitter Amaro described by Orson Wells as “The bitters are excellent for your liver, the gin is bad for you. They balance each other out.”

We recommend using the enticing Australia Regal Rogue Bold Red Vermouth and Campari in a 1:1:1 proportion. This creates a beautiful red/orange hued cocktail we call The Magroni.


Ingredients:
25ml Autumn Harvest Gin
25ml Regal Rogue Bold Red Vermouth
25ml Campari
Ice
Kaffir Lime Leaves

Method:
Pour the Gin, Vermouth and Campari into a mixing glass. Stir well until the outside of the glass feels cold.

Strain into a tumbler glass and add fresh ice and garnish with lime leaves. 

SONGBIRD SPRITZ

A cocktail created and served at the wonderful Glasshouse Restaurant at Goonoo Goonoo Station just south of Tamworth NSW.  Our fragrant and delicately perfumed Pomegrante and Cassia Songbird Gin marries lovingly with dry Prosecco and lemonade in a refreshing summer afternoon drink.

We recommend using Pizzini's NV Prosecco for it's floral and citrus notes.

Ingredients:
30ml Songbird Gin
60ml Pizzini Prosecco NV
60ml good quality Lemonade
Crushed Ice
Mint Leaves

Method:
Pour the Gin, Prosecco, Lemonade and Ice into a glass jug. Stir well until the outside of the glass feels cold.

Pour into a tall or wide glass and garnish with the picked Mint Leaves.

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