Close Panel
×
THE ARCHIE ROSE BAR IS NOW OPEN.
×
Queens Birthday Opening Hours: The Archie Rose Bar & Cellar Door will be open on Monday 14 June. Bar Hours: 12 pm - 9 pm and Cellar Door hours: 10 am - 9 pm.
×
BLACK FRIDAY - ARCHIE ROSE STYLE. VALID UNTIL 5PM, WEDNESDAY 1 DECEMBER 2021 (AEDT).

A Festive Gin Menu: Oysters, Ham & Pavlova With An Archie Rose Twist

Impress your guests this Christmas with these delicious recipes created by Lucy Tweed from Every Night Of The Week. From oysters through to honey glazed ham and pavlova - this festive menu showcases clever new ways to use your Archie Rose gin.

GIN GRANITA FOR OYSTERS

Tops about 48 oysters or serves 8 as a cocktail

This granita is also delightful as a cocktail. Just serve in a glass with soda and a double measure of gin poured over the top.

Ingredients:

  • 450ml water

  • 215g (1 cup) caster sugar

  • 1.5cm piece fresh ginger, peeled, finely grated

  • 300ml fresh lemon juice

  • 125ml Archie Rose Bone Dry Gin

  • Finger lime pearls, to serve

Method:

Dissolve the sugar in the water over medium-high heat for 4 mins. Add the ginger and increase to a simmer for 3 mins to thicken the syrup slightly. Cover and set aside to cool. Add the lemon juice & gin to the syrup and stir to combine.
Pour the syrup into a square 22cm (base measurement) cake pan.
Cover with foil and place in the freezer overnight. Use a fork to roughly break and mush up the frozen mixture.
Sprinkle directly onto freshly shucked oysters, then sprinkle with finger lime pearls and serve immediately.

GIN HONEY GLAZED HAM

Feeds a crowd

Wonderful for Christmas, but worth making year-round for the best ham baguettes ever - just add butter, fresh young pear, folds of tender juicy ham, spoons of stracchino cheese, dollops of dijon and loads of pepper.

Ingredients:

  • 125ml blood orange juice (regular orange juice is also fine)

  • 125ml honey

  • 160ml Archie Rose Signature Dry Gin

  • 2 sprigs of rosemary

  • 2 tbsp dijon mustard

  • 4kg leg of ham, skin removed, and fat lightly scored

Method:

Preheat the oven to 170 degrees celsius. Combine the glaze ingredients over medium heat in a small saucepan until the mixture has thickened slightly - about 5 mins. Remove from heat.
Place the ham on a paper-lined tray, and place in the oven for 15 mins until the fat scores begin to open.
Brush the ham with the glaze and bake for an hour and a half, reglazing every 15 mins until it has become sticky and is warmed right through.
Rotate the ham while baking if needed e.g. if there are hotspots in the oven and the glaze is burning.

BLOOD ORANGE PAVLOVA WITH GIN STRAWBERRIES

Serves 6-8

Ingredients:

  • 5 egg whites, very cleanly separated from the yolk

  • 1 tsp cream of tartar

  • 1 ½ cup castor sugar (separated into 1 cup & ½ cup)

  • 10 ml rosewater

  • 1/2 cup blood orange marmalade, smooth or blended

  • 1/2 tsp pink food colouring

  • 300 ml thickened cream

  • 1/2 cup castor sugar

  • 8-10 strawberries, hulled and cut into matchsticks

  • 1/3 cup honey

  • 80ml Archie Rose Sunrise Lime Gin Harvest 2020

  • 1 orange, zested

  • Frozen raspberries

Method:

Preheat the oven to 120 degrees celsius. In the bowl of an electric mixer, beat the egg whites on medium until white and frothy. Add 1 cup of sugar gradually, 2 tablespoons at a time, until all combined. Add the cream of tartar once the egg whites are sweet and glossy.
Trace a 27cm circle (or dinner plate size) on a piece of baking paper with a marker. Place the paper marker-side down on a large tray with flat sides - use a spot of oil between the tray and paper to hold it still.
Use a large mitch spoon to dollop the egg white mixture evenly into a circle using the line as the outer rim.
Using a rubber spatula, combine the rose water, marmalade & food colouring with any remaining egg whites in the bowl and swirl the pink mixture into the edges of the pavlova.
Bake for 1.5 hours, and cool with a spoon in the oven door allowing the heat to only escape slowly. The collapse of this pavlova is to be celebrated, so embrace it.
An hour before serving, combine the strawberries, gin and honey to macerate. 15 mins before serving, white the cream with the remaining ½ cup sugar until it’s sweet and fluffy enough to hold peaks but isn’t too hard.
Dollop the meringue wreath with cream, top with boozy strawberries, cover with orange zest and then scatter with the crushed frozen raspberries.

You may also be interested in

  • Archie's Christmas Gift Guide 2021
    Family, friends, and a little something for yourself! We’ve rounded up a collection of our finest Archie Rose wares, perfect for gifting to every loved one in your life.
    Read More
  • 10 Summer Cocktails To Try In 2021
    Make it your mission to tick these drinks off your list before the year is up. Gin, whisky, vodka and more - we've found a summer cocktail to suit every spirit.
    Read More
  • A Conscious Christmas With Cornersmith
    From home cook to cult café owner and author of three recipe books, Alex Elliott-Howery of Cornersmith shifted her approach to food and never looked back. In the lead up to Christmas, Alex shares her thoughts on how we can all move towards a more sustainable kitchen at home.
    Read More

Distillery

Book a tour:

Wednesday - Sunday
Subject to availability

Book Tour

Bar

Come in for a drink:


Archie Rose Bar. Tuesday: 4pm-10pm Wednesday-Thursday: 4pm-11.30pm Friday: 2pm-11.30pm Saturday: 12pm-11.30pm Sunday: 12pm-10pm Monday: Closed Cellar Door spirit sales: Tuesday-Sunday 10am-10pm. Monday closed.

Food and Drinks Menu

Location

85 Dunning Ave
Rosebery NSW 2018

Open in Maps

Location

85 Dunning Ave
Rosebery NSW 2018

Open in Maps

Distillery

Book a tour:

Wednesday - Sunday
Subject to availability

Book Tour

Bar

Come in for a drink:

Archie Rose Bar.
Tuesday: 4pm-10pm
Wednesday-Thursday: 4pm-11.30pm
Friday: 2pm-11.30pm
Saturday: 12pm-11.30pm
Sunday: 12pm-10pm
Monday: Closed

Cellar Door spirit sales.
Tuesday-Sunday 10am-10pm.
Monday closed.

Food and Drinks Menu
Sign up to

A measured serve of craft distilling

Sign up for first access to new products plus other news, events, cocktails and our quarterly Archie's Journal.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Archie Rose Distilling Co. acknowledges and pays respect to the past, present and emerging traditional custodians of the lands on which we work and live, the Gweagal, Bidjigal and Gadigal Clans and the Gadigal people of the Eora Nation.

At Archie Rose we Drink Wise|Copyright © 2020 Archie Rose Distilling Co.|Design by Squad Ink|Built by Weekends

Are you of legal drinking age in


Yes
No

To experience this site you must be of legal drinking age in your country of residence. Please enjoy Archie Rose responsibly in countries where the consumption of alcohol is lawful, for persons who are lawfully permitted to consume alcohol. By entering this site you agree to our Terms and Conditions. Find out more at www.drinkwise.org.au. Archie Rose Distilling Co. Pty Limited Rights Reserved. Archie Rose Distilling Co. supports the Responsible Service of Alcohol. NSW 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. Liquor Producer Wholesaler Licence: LIQW880014624 | Liquor Hotel Licence: LIQH440018958

To experience this site you must be of legal drinking age in your country of residence. Please enjoy Archie Rose responsibly in countries where the consumption of alcohol is lawful, for persons who are lawfully permitted to consume alcohol. By entering this site you agree to our Terms and Conditions. Find out more at www.drinkwise.org.au. Archie Rose Distilling Co. Pty Limited Rights Reserved. Archie Rose Distilling Co. supports the Responsible Service of Alcohol. NSW 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. Liquor Producer Wholesaler Licence: LIQW880014624 | Liquor Hotel Licence: LIQH440018958