Cocktails

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.

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.

Ingredients: 30ml Six Barrel Strawberry & Cream syrup ½ cup (125ml) Pimm’s No. 1 Sparkling water from your Aarke machine or at-home sparkling water maker (or Six Barrel Ginger beer – for more flavour) to top up Garnish – Cucumber thinly sliced, fresh strawberries, fresh mint. Method:This one is really easy – just mix-up everything in glass or pitcher (multiply quantities), with ice and garnish. Go hard on the garnish on this one!

Ingredients 30ml Encanto Pisco 15ml Lillet Rouge 15ml Fresh Lemon Juice Six Barrel Soda Co Lemonade, to top-up (or Lemonade syrup and soda) 30ml Pineapple Sugar Syrup, made with: 1 Pineapple (Peeled and chopped) 150g Piloncillo Sugar (or palm sugar) Method For the Pineapple syrup, macerate pineapple in grated sugar for 24 hours. Blend and strain. In a boston shaker, add the Pisco, pineapple syrup, Lillet Rouge and lemon juice. Add 2/3 ice and shake hard. Strain into a stemless wineglass over ice. Top up glass with Six Barrel Soda Lemonade and garnish with a pineapple wedge.