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(Y)our best cocktails of 2017- Delicious Delights

The final set in the best of 2017 cocktail collection as shared by our fans are the Delicious Delights. Non-traditional, non-boring, absolutely tantalizing, this collection is perfect for sharing with friends, treating yourself or celebrating big occasions.

Spiked Ginger Lemonade

Courtesy of Whitney Bond

Serves: 4 drinks

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 6 lemons (juiced) + 1 lemon for garnish
  • 240mL vodka
  • 2 bottles Bundaberg Ginger Beer

Instructions

  1. Combine the sugar and water in a small pot over high heat. Stir continuously until the sugar has dissolved and the liquid comes to a boil. Remove from the heat and set aside to cool.
  2. Once cooled, add the lemon juice and stir to combine.
  3. Fill 4 glasses with ice, pour ¼ of this mixture into each glass. Add 60mL of vodka to each glass with 180mL Bundaberg Ginger Beer.
  4. Garnish each glass with a lemon wedge and serve.

The Jay

Courtesy of the weekend mixologist

Serves: 1 drink

Ingredients

  • 60mL Vodka
  • 30mL Fresh Lime Juice
  • 15mL Vanilla Syrup
  • 15mL Raspberry Liqueur
  • Ginger Beer

Instructions

  1. Add all ingredients except ginger beer to a shaking tin and then add ice. Shake well and strain over crushed ice into a chilled cocktail glass.
  2. Top with ginger beer and garnish with berries.

La Mora Del Diablo

Courtesy of The Good Drink

Serves: 2 drinks

Ingredients

  • 10 fresh blackberries
  • 20 fresh sage leaves
  • 90mL tequila
  • 45mL ginger liqueur
  • 30mL fresh squeezed lime juice
  • Bundaberg ginger beer to top

Instructions

  1. Combine everything but the ginger beer in a blender, then blend on high speed for 4-5 seconds, just until combined.
  2. Strain through a fine mesh sieve (stirring while you pour makes this super quick!) into a cocktail shaker filled with ice.
  3. Shake hard for 10 seconds, then pour into two rocks glasses filled with ice.
  4. Top with ginger beer to taste (about 60-90mL per glass) and garnish with blackberries.

Indian Spice Cocktail

Courtesy of Kiera Reilly

Serves: 1 drink

Ingredients

  • 35mL Indian Summer Gin
  • 50mL Ginger Beer
  • Juice of half a lemon
  • Handful of Mint Leaves (rubbed to release essence)
  • 100mL Soda Water
  • Ice (enough to fill glass)

Instructions

  1. Place all ingredients into a high-ball glass, muddle ingredients, top up with soda water and coat rim with lemon juice, garnish with lemon.

Rosemary Concord Smash

Courtesy of This Mess is Ours

Serves: 1 cocktail

Ingredients

For the rosemary simple syrup

  • 1 cup raw sugar
  • 1 cup water
  • 2 large sprigs rosemary

For the puree

  • 400g Concord grapes, seedless if you can find them
  • 10mL freshly squeezed lime juice

For the cocktail

  • 60mL vodka
  • 40mL concord puree
  • 25mL freshly squeezed lime juice
  • 10mL rosemary simple syrup
  • Ginger Beer
  • rosemary sprigs for garnish

Instructions

Make the simple syrup

  1. In a small saucepan combine the sugar and the water over medium heat, stirring occasionally until the sugar completely dissolved. Remove from the heat and add the rosemary. Allow the rosemary to steep in the sugar syrup until the syrup is completely cooled. Remove the rosemary and discard, then store the syrup in a jar with tight fitting lid in the refrigerator until ready to use.

Make the puree

  1. If your concord grapes have seeds you will need to remove the seeds by crushing the grapes then pushing the crushed/mashed fruit through a sieve to separate the seeds and skins from the pulp.
  2. If your concords are seedless like mine simply wash them really well then place them in a blender and puree. I don’t mind bits of the skins in my cocktail so I don’t strain it, but you can if you prefer.
  3. Stir the lime juice into the puree to prevent discoloration.

Make the cocktail

  1. Fill a cocktail shaker with ice. Add vodka, grape puree, lime juice, and rosemary simple syrup. Shake vigorously then strain the contents into an old fashioned glass filled with ice. Garnish with a sprig of rosemary to serve.

Bourbon Amaretto Coolers

Courtesy of Country Cleaver

Serves: 4 drinks

Ingredients

  • 360mL Bourbon Whiskey
  • 300mL Ginger Beer
  • 180mL Amaretto (such as Disaronno)
  • 120mL Fresh Lemon Juice
  • 1 tsp Orange Bitters
  • Luxardo Cherries, or Bing Cherries

Instructions

  1. In a small pitcher, combine all ingredients and stir gently.
  2. Pour over ice into low ball glasses, or mason jars. Garnish with cherries.

*Note* – If you can’t find orange bitters, use standard bitters, and add in a thick strip of orange zest twist.

Shochu Highball

Courtesy of Liquorary

Serves: 1 drink

Ingredients

  • 60mL barley shochu
  • 2 dashes aged citrus bitters
  • Bundaberg Guava
  • Fresh mint garnish

Instructions

  1. Add shochu and bitters to glass over ice. Stir gently to combine.
  2. Top with Bundaberg Guava and garnish with mint.

Grapefruit Ginger Sparkler

Courtesy of Pizzazzerie

Serves: 1 drink

Ingredients

  • 120mL Bundaberg Ginger Beer
  • 60mL rum
  • 90mL ruby red grapefruit juice
  • ice
  • grapefruit garnish

Instructions

  1. Fill a glass with ice.
  2. Pour in Bundaberg Ginger Beer, rum, and grapefruit juice. Stir to combine and garnish with a grapefruit slice. Enjoy!

Blueberry Basil Peach Fizz

Courtesy of Cookie Named Desire

Serves: 1 drink

Ingredients

Blueberry Basil Syrup

  • 2 cups blueberries
  • 1/4 cup fresh basil

Blueberry Basil Peach Fizz

  • 30mL blueberry basil syrup
  • 60mL gin
  • Bundaberg Peach

Instructions

  1. In a small saucepan, add the blueberries and basil. Cook, mashing the blueberries as you go until it cooks down completely. Strain through a fine mesh strainer into a container. Chill in the refrigerator until cold. This can be up up to three days in advance
  2. Fill your glass with ice
  3. Pour the blueberry basil syrup and gin in a cocktail shaker with a few ice cubes. Shake to combine and strain into your glass
  4. Top with the Bundaberg Peach
  5. Serve immediately

Summery Ginger Drink

Courtesy of Jessi’s SchlemmerKitchen

Serves: 2 drinks

Ingredients

  • 150mL Bundaberg Ginger Beer 
  • 90mL Mineral water (or Vodka for a cocktail) 
  • Handful of raspberries (Frozen or fresh) 
  • Handful of fresh mint 
  • 50 mL caramel syrup 
  • ice cubes

Instructions

For each drink, fill 150 ml of Ginger Beer into a glass. Add about 25 ml of caramel syrup to each glass, fill with mineral water (for those who like it with alcohol, you can also use vodka here). Wash mint, shake dry and pluck leaves from the stems. Now add two ice cubes to each glass and about five fresh or frozen raspberries. Add mint leaves, decorate with straw and enjoy.

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