Paloma Romera - Six Barrel Soda Co.

Paloma Romera

Ingredients: 30mL Grapefruit Soda Syrup 30mL Tequila 15mL Lime Juice Sparkling water Rosemary to garnish Grapefruit & Lime wedges Method: Build in a tall glass, top with sparkling water, add a large sprig of fresh rosemary and use it to stir the drink. Add grapefruit and lime wedges to garnish.

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Earhart Cocktail - Six Barrel Soda Co.

Earhart Cocktail

Ingredients: 30ml Vanilla Galliano 30ml Six Barrel Creaming Soda Syrup 45ml Lemon Juice 30ml Egg White Ice Slice of lemon for garnish Method: Add all ingredients into a cocktail shaker. Shake well, without ice, until the contents are foamy. Add ice and shake vigorously again. Strain into a tall glass. Garnish with a slice of lemon. Recipes thanks to Charley Noble, Wellington.

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Feijoa Fizz - Six Barrel Soda Co.

Feijoa Fizz

Build in a tall glass, over ice: 30 ml Six Barrel Feijoa syrup 25 ml Lemon Juice 10 ml Simple Syrup 45 ml Sake 1 dash orange bitters Top with dry sparkling wine Garnish with fresh lime and feijoa   Recipe by Chow Wellington.

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Kiwi Mule - Six Barrel Soda Co.

Kiwi Mule

Ingredients30ml Vodka30ml Six Barrel Soda Co. Ginger Ale Syrup1/4 fresh limeIceSoda waterMint leavesKiwifruit MethodGrab a large tumbler glass, add mint leaves, then fill it with ice to the brim. Pour over the vodka and the Six Barrel Soda Co. Ginger Ale syrup. Squeeze over the fresh lime juice, then add the lime itself to the glass. Add soda water to fill the glass and stir. Garnish the glass with a kiwi-fruit slice (we like skin-on) and a mint sprig.

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