Easter Opening Hours: The Archie Rose Bar will be open every day over Easter as follows: Friday: 12 noon - 10pm (including cellar door sales), Sat: 12 noon - 11.30pm, Sunday: 12 noon - 10pm, Monday: 12 noon - 10pm. Have a happy and safe Easter.
The world of Tiki is a wonderful place. It's tropical, it's carefree, it's Mai Tai Roa Ae - which translates to 'Out of this world - the best' and is the phrase that gave us the name of one of Tikis favourite children; the Mai Tai.
Drinking at home is not a guilty activity. Fixing yourself a cocktail, when you do it well, is all about giving yourself the same love and care as you would a dear guest. Many people often save the good gin at home for when a friend comes over, but that’s a waste of life. Dearest reader, you are utterly worth it. Treat yourself.
A modern classic brought to you by Dick Bradsell in the 80s. Allegedly created for a supermodel who wanted something “wake me up and mess me up” - her language was a little more colourful at the time. It’s so simple, of course, it stands the test of time.
This prohibition drink was created to cover the taste of poorly made bathtub gin. But to be honest, when something tastes this good, who cares why it came to be. It’s the thinking drinker’s Mojito. Drink it while the drink still has life in it.
This gin sings when lengthened. A touch of soda and a wedge of lemon and all of the herbal highlights and gutsy ironbark backbone are brought to the fore. It's great with tonic, but just as good with soda water.
Our pick for a juice takes inspiration from the Paloma. Smoked Gin brings memories of mezcal and so we reached for fresh pressed pink grapefruit juice. This refreshing beast is best served long with a salt rim.
Inspired by the modern classic, the Penicillin (created by Australian Sam Ross), we've swapped the blended whisky for Signature Dry Gin and the smoky whisky for Smoked Gin. Gin, lemon, honey and ginger syrup, shaken hard with a float of Smoked Gin on top. It'll cure what ails you (if what ails you is a terrible case of thirst).
This is one of the easiest Spritzes to make. It requires no prep and everything is available year round (though for a couple of months of the year you might find the cost of limes bring a tear to your eye). It’s also delicious and sure to impress.
This drink literally springs out of the glass abundant with fresh peas and Chartreuse. If you sit and count the botanicals in the drink brought to you by the Signature Dry Gin and Green Chartreuse combo you reach around the 150 mark. Herbaceous doesn't cover it.
This Spritz is all about freshness. Bush Gin is packed with herbaceous eucalypt flavour. Waxflower will shine through most other competing flavours and here the citric punch of yuzu and the fruit burst of a good Aussie riesling are no match for Archie Rose Summer Gin Project: Bush. Have a gnaw on the samphire garnish while you drink to add an extra punch of saline.
Yes. That's what we called it. If the country can name a swimming pool after a man who disappeared at sea we can name a cocktail after him. The first sip is the overwhelmingly petulant gentian kick of the Suze, the middle palate is the joyful cherry blossom waft of the Manchino Sakura, and it's all connected, ingeniously, with the saline fruit whack of Archie Rose Summer Gin Project: Coast. Bravo.
Once upon a time this drink was the Espresso Martini of its time, and unlike the Espresso Martini it was for good reason. It's almost impossible to describe in words. But let's give it a go. The Sherry (yes you do like it, no it's not just for grandmothers) gives a nutty, vinous note, the Coast Gin, a salinity that tempers the sweetness and the peach the hit of summer you so desperately wanted.
Has gin and juice ever been so good? No. I guarantee if you buy a dozen coconuts, a machete (or Coco Jack if you want to keep your fingers) you will make more friends by the beach this summer with this drink than you know what to do with.
If you want to spend your time enjoying your next BBQ without having to keep fixing your guests drink after drink, we recommend doing the hard work beforehand, and enlarging the serving size. These drinks all have just a handful of ingredients and they're all pretty easy to find, so you only need to visit your local supermarket and bottle shop once.
A cobbler is a classic cocktail designed to show off the nuance of a spirit. Here we pair a good slug of Bush Gin with a collection of herbs (whatever you have growing in your herb garden will do), some cucumber and citrus. Capped off with soda this is almost good for you.
Our newest signature serve for Bush Gin is a riff on the old school Red Snapper. The Green Snapper is a green juice with a spicy backbone and bush base. You can alter the juice and spice ratio as you see fit. But here is how we do it in the bar.
The New York Sour is a rye sour with a red wine float. When you substitute the rye for our Six Malt New Make you create something intriguing. The lemon masks some of the sweetness of the spirit and brings out the earthiness of the grain. It’s very good indeed.
The Clover Club is a really old drink that went out of fashion possibly because raspberries weren’t considered “manly” - a very silly reason not to enjoy it. The combination of gin, raspberries, lemon and frothy egg white make this a total crowd pleaser.
The ratio of a Martini is a matter of preference. The argument between vodka and gin will forever rage. However we like both. When we're having vodka we are quite partial to a Dirty Martini, which includes a splash of good quality olive brine.