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Passionfruit Martini

Add to a shaker with ice:

Juice of 2-3 passionfruit (about 30ml)

45ml Australian Dry Gin

30ml Lemon juice

30ml sugar syrup

Shake for 30 seconds.

Strain into a martini glass and garnish with a slice of passionfruit.


Marmalade G&T

A great way to use up the last of your BGD Marmalade.

  1. Add 45ml of gin to your almost empty marmalade jar* (we used Australian Dry gin but Blue Mountain or Chilli Choc would work well too).

  2. Give it a good shake.

  3. Pour into a highball glass filled with ice and dehydrated citrus garnish.

  4. Top with a good quality tonic, we used Fevertree Mediterranean tonic.

* If your marmalade jar isn't empty yet, add 1-2 tsp of marmalde to a cocktail shaker with the gin.

Strawberry & Rose Spritz

Serves 2:

Muddle strawberries and 2 tsp of sugar in a cocktail shaker.

Add 120ml Australian Dry Gin, 2 tsp of rose water and ice.

Shake for 20 seconds, pour into two glasses.

Top with soda, garnish with rose petals and enjoy!

Chilli Choc Negroni

Chilli Chocolate 

Our favourite way to enjoy our Chilli Chocolate Gin.

Build in a glass over ice:

30ml Chilli Chocolate Gin

30ml Sweet Vermouth

30ml Aperol

Add a twist of orange peel and stir for 20 seconds.

Grapefruit & Thyme G&T

Build in a glass over ice:

45ml Australian Dry Gin

Top with tonic (we like Fevertree Mediterranean tonic)

Garnish with a  slice of grapefruit and a sprig of thyme.



Add to a cocktail shaker: 

45ml Australian Dry Gin

One apple cut into cubes

2 finger limes sliced

Muddle until juicy


Add ice and shake well

Strain into a martini glass.

Blue Mountain

Build in a glass over ice:

30ml Blue Mountain Gin

30ml Cointreau

Stir for 30 seconds

Top with soda and garnish with a sprig of thyme.

Blue Mountain Mist Cocktail

Hibiscus Bliss

Layer in a champagne flute:

1 hibiscus flower in syrup

15ml Blue Mountain Gin

15ml Blood Orange Cointreau

Top with chilled prosecco.

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