COCKTAILS & INSPIRATION
CHOCOLATE TAWNY BALLY
350gms sponge fingers
½ cup cocoa powder
1 cup pecans, whole
¾ cup pecans, coarsely chopped
¼ cup glucose syrup
½ cup McWilliam’s Tawny
½ cup icing sugar
01. In a food processor blend sponge fingers, cocoa powder and 1 cup of whole pecans until fine crumbs form.
02. Add tawny and glucose syrup to the crumb mixture and blend again.
03. Scoop out very sticky mixture into a bowl and add ¾ cup of coarsely chopped pecans. and mix in with a spoon.
04. Roll into balls, then roll each ball in icing sugar.
JAMESON IRISH COFFEE
"When it comes to coffee drinks, there’s nothing more quintessentially Irish than adding in a little drop of Jameson Irish Whiskey to make a cold winter evening more enjoyable"
30ml Double Cream
10ml Sugar Syrup
35ml Jameson Original
1 Vanilla Pod
Dissolve 2 parts of Sugar Syrup in 3 parts of boiling water
Stir sugar syrup into 35ml Jameson in a warmed glass
Whip 30ml chilled double cream lightly until it starts to stiffen
Brew a 45ml shot of coffee into the glass from your espresso machine
Pour the whipped double cream into the coffee over the back of a spoon so it floats on top
Garnish with a trimmed vanilla pod or a stick of cinnamon and dust with a grating of fresh nutmeg
ARCHIE ROSE CLASSIC DRY MARTINI
50ml Archie Rose Signature Dry Gin
10ml of good quality dry vermouth
Combine the ingredients in a mixing glass, stir with a bar spoon for a good 20 seconds (if you are not sure if the dilution is right, use the spoon to drop a couple of drops on the back of your hand to taste - it should be cold, but have lost the alcoholic sting without becoming watery).
Pour into a cocktail glass, adorn with a garnish of your choice (traditional options include a twist of lemon peel, an olive or three, a cocktail onion - or to make a Gibson use a small splash of the sweet brine. Other citrus twists or salty snacks can work too - have an experiment).
PATRON TEQUILA CLASSIC MARGARITA
45ml Patron Silver Tequila
15ml Triple Sec
20ml fresh lime juice
5ml sugar syrup
Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill.
Strain onto fresh ice in a rocks glass and garnish with a lime wedge.
Salt half the rim of the glass with kosher salt.
CHIVAS PINEAPPLE HIGHBALL
40ml Chivas Regal Scotch 12YO
80ml pineapple juice
80ml soda water
Pineapple wedge to garnish
Add all ingredients to a highball glass and top with ice.
Give a small stir.
Garnish with pineapple wedge.
GLENFIDDICH GREEN APPLE SPRITZ
A refreshing whisky cocktail that is easy to make at home and great for impressing guests with bright apple notes, subtle whisky undertones and a tall bright look and taste. Super simple and tasty!
50ml Glenfiddich 12
30 ml cloudy apple juice (freshly pressed is great)
15ml Lemon juice
10 ml sugar syrup
Dash angostura bitters
Pour all ingredients over lots of ice in a highball glass
Garnish with a dehydrated apple slice or lemon wedge
ALTOS TEQUILA MARGARITA - PARTY 1 LITRE !!!!
600ml Altos Plata Tequila
300ml Triple Sec
300ml Lime Juice
Add all ingredients into a blender with ice.
Serve in a fancy tumbler frosted with salt.
Top with a lime wedge.
ULTIMATE ROSE WITH SQUEALING PIG
200ml Squealing Pig Rose
1 tsp rose water
15ml sugar syrup
Mix together Rose, rose water & sugar syrup
Pour over ice and garnish with rose petals.
WHITLEY NEILL POMME SPRITZ
45ml Whitley Neill Quince Gin
60ml Strangelove pear soda
30ml cloudy apple juice
3 thin apple slices
Build all ingredients over ice in a highball or balloon glass, then garnish with green apple and cucumber.
HENDRICKS, GREEN TEA, CUCUMBER & MINT SPRITZ
45 ml Hendricks Gin
1 (2-inch) slice cucumber, peeled, seeded and roughly chopped
5 fresh mint leaves, washed and torn. Juice of 1 lime
1.5 teaspoons light agave nectar (or simple syrup)
Ice, for shaking and serving
Half cup Iced Green Tea, strongly brewed and chilled
1 splash soda water. Sprig of mint, for garnish. Lime twist, for garnish
MUDDLE cucumber, mint and agave nectar in a cocktail shaker until cucumber offers no resistance.
FILL shaker with ice, add green tea, lime juice and gin. Cover and shake until thoroughly chilled, about 20 seconds.
STRAIN into a highball glass with ice. Add a splash of soda water, garnish with a tiny sprig of mint and a twist of lime and serve.
FOUR PILLARS MARTINI
50ml Rare Dry Gin
15ml dry vermouth
2 dashes orange bitters
Orange to garnish
Stir and strain into a chilled cocktail glass.
Garnish with an orange twist
MALFY ROSA GINTONICA
50ml Malfy Gin Rosa
150ml Fever Tree elderflower tonic
5ml sweet vermouth
Pink grapefruit and rosemary sprig, to serve
Build ingredients in a glass over cubed ice and gently stir to combine. Garnish with a wheel of pink grapefruit and a sprig of rosemary.
ABSOLUT VODKA PASSION FRUIT MARTINI
50ml Absolut Vanilla Vodka
15ml sugar syrup
1 passion fruit, halved and pulp scooped out, plus extra Â½ to garnish
20ml pineapple juice
small handful of ice cubes
25ml prosecco, chilled
Add the vodka, sugar syrup, passion fruit pulp, pineapple juice and ice to a cocktail shaker and shake vigorously for 30 secs. Strain into a cocktail glass and garnish with the passion fruit half and serve with a shot of prosecco on the side.
THE CLASSIC MARGARITA FEATURING COINTREAU!
40ml Sierra Silver Tequila
20 ml Cointreau
30ml lime juice
10 to 15ml sugar syrup
Add ingredients into a shaker.
Shake and strain into an old fashioned glass filled with ice.
Garnish with a lime wheel.
BOMBAY SAPPHIRE TOM COLLINS
60ml Bombay Sapphire gin
15ml sugar syrup
30ml lemon juice
100ml soda water
Add the lemon juice and syrup to a tall glass and stir.
Add Bombay Sapphire then fill the glass with ice and stir.
Top up with soda water and stir once more.
Garnish with a fresh lemon wedge.
THE CLASSIC BACARDI MOJITO
60ml Bacardi Carta Blanca
30ml Fresh Lime Juice
2tsp Caster Sugar
8 Mint Leaves
Mint Sprig for garnish
Add rum, lime and sugar to a tall glass and stir to dissolve sugar.
Place mint in the palm of your hand and clap to release aroma. Drop into glass.
Half fill the glass with ice (crushed is best!) and churn with a bar spoon.
Top with ice and soda and garnish with a mint sprig.
Liquor Stax is proud to be one of the largest independent retail groups in Australia, with over 465 conveniently located family owned and operated hotels & bottle shops across NSW, QLD, VIC, TAS & WA.
Our group originated in 1989 to unite under the one name…LIQUOR STAX. Being passionate independent retailers, our founder’s vision was to compete against the emerging influence of the supermarket chains, to maximise our buying power and to strive to provide competitive pricing for our members and consumers.
Being family owned, the person that owns the store, operates the store. They are committed in sharing their passion about liquor, their knowledge for local & international trends and understanding their customer’s personal requirements.
At Liquor Stax, friendly service is guaranteed, and we pride ourselves in offering our customers their favourite brands and well as constant evolving new products, so that's why you will always find something a little different at Liquor Stax that you won’t find anywhere else!
We advertise as a group nationally 38 weeks per year, the other 14 weeks gives our individual stores the flexibility to advertise their own chosen specials, so prices will vary from store to store. Pop on into your local Liquor Stax to have a chat and a browse, because with your continuing support Liquor Stax will remain a strong part of your community.
We are a strong supporter of the Responsible Service of Alcohol. Liquor Act 2007. It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years.