1. Home
  2. Journal
  3. Mix It Up For Mardi Gras with Archie Rose
By Robbie Lawrence

Mix It Up For Mardi Gras with Archie Rose

Sydney Mardi Gras is a time for bold expression, epic celebration, and, of course, incredible cocktails. This year, as the official Gin Partner of Mardi Gras 2025, we've teamed up with three LGBTQI+ individuals, who you might've seen on your screens, to mix up a limited-edition cocktail menu inspired by their unique personalities. From rich Espresso Martini's to tarty, tropical refreshments, each drink, just like Mardi Gras, is best shared together in good company.

GLAMOUR SHOT

Crafted for the ever-iconic Etcetera Etcetera, the Glamour Shot is a dazzling passion fruit sensation, complete with a glittering Prosecco sidecar, because more is always more.

  • 50ml Bone Dry Gin
  • 20ml lime juice
  • 15ml coconut syrup
  • 10ml passionfruit syrup
  • 40ml prosecco
  • Edible glitter

Add all ingredients (except prosecco and glitter) to a cocktail shaker, fill with ice, and shake until well chilled. Fine strain into a chilled Nick & Nora glass. For the sidecar, add edible glitter to a shot glass and top with Prosecco.

Note: To create the passionfruit syrup combine 500g passion fruit pulp and 100g sugar syrup (1:1) and blend together.

SYKE OUT

Crafted for the effortlessly cool Millie Sykes, this cocktail is as fruity as it is refreshing. In this limited-edition cocktail, our Signature Dry Gin meets lemon, raspberry, and mint for the perfect balance of tart and sweet.

  • 45ml Signature Dry Gin
  • 20ml lemon juice
  • 30ml raspberry syrup
  • 8 mint leaves

Add all ingredients to a rocks glass, clapping the mint before adding). Fill your glass with crushed ice, and churn until well mixed. Top with more crushed ice and garnish with a fresh mint sprig.

Ps. The Syke Out is best experienced with a straw.

Head to our Instagram profile to watch Millie serve up this limited edition Mardi Gras cocktail at the Archie Rose Bar & Cellar Door with our Head of Hospitality Harriet Leigh.

Note: To create the raspberry syrup, combine 100g raspberry fruit pulp and 100g sugar syrup (1:1) and blend together.

THAT'S THAT ME ESPRESSO

That’s That Me Espresso ☕️ Crafted for self-confessed Espresso Martini lover Logan Wein, this Sabrina Carpenter inspired creation is a bold and smooth take on the classic Espresso Martini. Rich coffee flavours meet a nutty combination of wattleseed and pecan, topped off with a dusting of pecan for that extra special finish.

  • 30ml True Cut Vodka
  • 30ml Coffee Liqueur
  • 20ml Cold Drip Coffee
  • 20ml Wattleseed Pecan Syrup

Add all ingredients to a cocktail shaker, fill with ice and shake hard until the shaker is frosted. Fine strain into a chilled coupette glass, and garnish with pecan dust, sprinkled either in a line or all over the surface.

Wattleseed Pecan Syrup:

  • 450ml water
  • 450g brown sugar
  • 125g chopped pecans

Lightly toast 125g chopped pecans in dry pan on medium heat till fragrant, constantly stirring to avoid them burning. Add 450g brown sugar and mix in. Add 450ml water and keep on low heat for about 10 min. Fine strain into a container or bottle of your choice and set aside to cool. Once cooled and, add MAC Liqueur (we use Brookie’s Macadamia & Wattleseed liqueur) at a 5:1 ratio.

Save the remaining pecans to dehydrate and then blitz in grinder to form Pecan Dust.

Head to our Instagram profile to watch Logan create this limited edition cocktail at the Archie Rose Bar & Cellar Door and chat about his first pride in Texas, and an extra special donation to Transcend Australia ✨

Cheers to Mardi Gras 2025!