Cocktails

When the nights draw in and you want something warming in your hands, this is it. We've paired our Ginger Ale Soda Syrup – loaded with organic ginger and a hit of black pepper – with Thomson Whisky's Tommy Liqueur, a handcrafted liqueur made with whisky, ginger and pure NZ honey. The result is a hot cocktail that's spicy, sweet, and deeply satisfying. Perfect for winter! Ingredients 80ml hot apple juice 60ml Thomson Whisky Tommy Liqueur 20ml Six Barrel Soda Ginger Ale Syrup Few dashes of bitters  Orange slice to garnish Method Combine the apple juice, Tommy Liqueur, and Ginger...

A refreshing long drink with notes of Mānuka Honey and slightly smoked yuzu and mandarin. Created by Maick Coolen. 7ml The Southerly whisky infused Mānuka Honey 50ml Whisky, slightly peated is recommended150ml Soda Water2.5ml Citric Solution3 dashes of Yuzu & Mandarin Seltz Drops

Huge thanks to George and the team at Cable Top Eatery in Wellington for creating this floral delight! Ingredients 30ml Six Barrel Soda Rose Lemonade Syrup 30ml Absolut Citron Vodka 30ml Lemon Juice 15ml Crème de Violette Dash of Orange Bitters Dash of cocktail foam Method Fill a Boston shaker with ice, then add all ingredients.  Shake hard for 45 seconds. Double strain into a chilled coupe. Garnish the centre of the foam with a light pinch of rose petals.

Fragrant rosemary, fresh ginger and bright lemon come together in this elegant twist on a whisky sour. The ginger adds warmth without overpowering, the rosemary brings a subtle savoury note, and Thomson's exceptional Two Tone Whisky ties it all together. Ingredients 60 ml Thomson Two Tone Whisky 20 ml lemon juice 15 ml Simple Sugar Syrup 6–8 thin slices fresh ginger (about a heaped teaspoon, finely sliced) 1 large egg white 1 fresh rosemary sprig (plus extra for garnish) Method Add the ginger slices and simple syrup to a shaker. Gently muddle just until the ginger releases juice (avoid pulverising...