From house made blood plum amaro and buttered ale to lamb bone tincture, your winter cocktails are here!

We’ve just released our new winter cocktail list, created by our head bartender Lachlan Watt.
Take a look!

Honey Nut Mulled Ale

An aromatic winter treat. Public Brewery Red Ale mulled with an unpeated 12 year old Islay malt from Bunnahabhain, Leatherwood Honey and Macadamia butter.

Spiced Cranberry Toddy

A fruit and spice splendour. St Agnes Brandy XO at 15 years old, served warm with a Spiced Ginger, Cranberry Reduction and citrus blend.

Down to the Marrow

A dry, all Australian Boulvardier Twist with components from 3 different states! Starward Wine Cask (Melbourne), Poor Toms Imbroglio (Sydney), Adelaide Hills Rose Vermouth (Adelaide), and a Lamb Bone Tincture. Lamb bones are cooked in Barossa Shiraz and dissolved in Phosphoric acid to ensue a slight acidity and minerality.

Dai Nippon Highball

Thirst quenching Nikka Coffey Grain, topped with our house made Pink Lady Apple and Kumquat Soda.

Campbeltown Cobbler

Kilkerran 12 with an Orange Juice Caramel, House-Made Amaro created using Black Plum, Kumquat and fig leaf, all tied together with Manzanilla, a delightful variety of fino sherry.

See you at the bar!

Cheers, from The Whisky & Alement team.