Who said booze was only made to be drunk? With your favourite Archie Rose spirits in tow, we invite you to try these recipes from the Archie Rose team featuring a selection of our signature gins, vodkas and whiskies for entrees, mains and even dessert. Bon Appetit!

A BLASPHEMOUS AFFOGATO

Nick Pike, Design & Marketing Product Manager

Ingredients

A large scoop of quality vanilla ice cream

Double espresso shot

30 - 50ml Archie Rose X St.ALi Blasphemy Coffee Whisky

Method

Place the scoop in the centre of a coupe glass (make sure it doesn’t touch the edges).

Pour the espresso coffee around the ice cream, leaving the ice cream surrounded as an island by the coffee.

Carefully pour Archie Rose Blasphemy Coffee Whisky over the ice cream only.

Devour distastefully with a teaspoon.

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JAY’S DELICIOUS WHISKY BROWNIES

Through the creative discovery of great brownies and the collaboration of great whisky arose these whisky brownies.

Ingredients

1 cup (240g) unsalted butter, melted and cooled

2 tablespoons (30ml) vegetable oil

1 ¼ cup (260g) of white sugar

½ cup (100g) raw sugar*

½ cup (100g) brown sugar*

4 (57g each) large eggs (room temperature)

1 tablespoon (15ml) Vanilla Extract

¾ teaspoon salt

1 cup (130 g) all-purpose flour

½ cup (50g) good quality cocoa powder*

½ cup (50g) good quality cacao powder*

200 g ( one block) dark chocolate

½ teaspoon instant coffee powder

½ cup of Archie Rose x St. ALi Blasphemy Coffee Whisky OR Good(e) Whisk(e)y

NOTE: all half-and-half ingredients can be substituted for a full cup of either if desired

Method

Preheat oven to 180C fan-forced (350F).

Grease 8 x 12-inch baking pan with oil, line with baking paper.

Combine melted butter, oil, sugars and whisky together in a bowl. Whisk until combined.

Add in eggs one at a time, also add in vanilla.

Stir in flour and cacao/cocoa powder and salt. Fold in ingredients until just combined. Do not overmix. **

Fold in ¾ dark chocolate (save the rest for the top).

Pour batter into pan and top with remaining chocolate pieces.

Bake for 25-30 minutes, till gooey in the middle (just underdone).

Set for 15-20 mins to cool, take out of the tray after 5 minutes, cooling time.

Cut up and serve, ENJOY!

NOTE: Additional ⅛ cup flour may be desired to help combine the whisky, or cook for 5-10 minutes longer if not set completely.

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NOLITA VODKA PASTA SAUCE

David Fisher (Fish), Senior Spirits Blender

Ingredients

4 cloves of garlic

450g can of diced tomatoes

100mL alternative milk or cream

90ml Archie Rose Native Botanical Vodka

Large handful of basil

500g of whatever pasta you like!

Method

Pop a healthy glug of olive oil in the bottom of your most trusted saucepan and put it over low heat.

Add the garlic plus a good bit of salt and stir making sure that it doesn’t burn. Once it’s really fragrant you know it’s ready.

Add tomatoes and simmer on medium/high heat with the lid on for at least 20 minutes (I go longer if I can).

If you want to supercharge the sauce, you can add the basil stalks in for the simmering as well.

Once you are happy with your sauce remove the basil stalks and blend the sauce with whatever form of blender you have.

Return the sauce to the pan and add in the vodka and let it simmer for five minutes to remove the alcohol.

Turn the heat down, add half of your alternative milk or cream, and stir until the sauce is combined.

Add in more of your milk/cream (to your preference), and your basil leaves and give a final stir to combine.

Adjust the seasoning to your taste.

Once your sauce is ready, cook your pasta.

Another supercharge move here is once your pasta is cooked, reserve some of the pasta water.

Drain the pasta well and add it to your sauce.

Add in a little of the pasta water and stir to combine your pasta and sauce.

Pop this over low/medium heat and stir continuously, the starch in the pasta water will combine with the pasta sauce to create a lovely velvety texture.

After two to five minutes of stirring this should be nicely combined and you can serve it pronto!

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GIN CURED SALMON

Elizabeth Gracie, Social Media & Content Editor

Ingredients

1 side of salmon (1kg in weight, skinned and trimmed)

100ml of Archie Rose Bone Dry Gin

50g sugar

50g table salt

1 bunch of dill

25g lemon zest

White peppercorns

Method

Combine the sugar, salt, lemon, gin and white peppercorns in a bowl and place the salmon on a tray.

Coat both sides of the salmon in the marinade, ensuring the mixture is evenly distributed.

Cover with cling wrap and leave in the fridge for 45 minutes.

Once the salmon has been curing for 45 minutes, remove it from the fridge and slice away a thin piece of flesh.

Wash under cold water, making sure that there is no marinade left on the slice, then pat dry with a kitchen towel and taste to check the seasoning.

If the flavour level is still a little weak, leave the salmon in the marinade for a further 15-20 minutes. Once the flavour is to your liking, wash the side of salmon off under cold running water and leave it to drain on a wire rack for 10 minutes.

Once dry, cut the fillet in half lengthways and roll each half tightly in cling film to create 2 sausage shapes. Tie the ends of the rolls tightly with string, ensuring that there are no air pockets. Refrigerate for one to two hours.

To cook the salmon, pour hot tap water (55-60°C) into a tray deep enough to completely submerge the salmon.

Place the salmon wrapped in cling film into the tray and leave for 10 minutes. After 10 minutes, turn the salmon over and leave for a further 10 minutes.

Once ready, remove the salmon from the water and cover in iced or cold running water until cool. Set aside in the fridge and allow to rest for a minimum of one hour.

Serve with your favourite sides (I love salmon with steamed greens and roasted potatoes).

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BUTTER, TARRAGON AND GIN SCALLOPS

Rachel Stone, eCommerce & Digital Marketing Manager

Ingredients

12 scallops in their shells (or as many as you desire…this is never too many)

1 shot of Archie Rose Bone Dry Gin

2 tablespoons of butter

Small bunch of tarragon

Olive oil to drizzle

Method

Remove your scallops from their shells and rinse the shells and save them for serving.

Season your raw scallops with a little pepper and olive oil.

In a small saucepan, heat your butter until it melts.

Add your chopped tarragon and cook until bubbling and your tarragon begins to go slightly crispy - then remove from the heat.

Heat a non-stick pan on high heat, or use your BBQ hot plate.

Sear your scallops on either side (around one min each side).

Remove from the heat and place them back in their shells.

Spoon your butter tarragon sauce over each scallop and add a small drizzle of Bone Dry Gin to each scallop. Finish with a shimmy of sea salt. Enjoy.

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GIN AND TONIC CUPCAKES

Kirsten Kayne, Product and Procurement Manager

Ingredients

The Cupcakes

150g unsalted Butter

150g caster Sugar

3 medium Eggs

200g self-raising flour

3 tbsps Archie Rose Signature Dry Gin

3 tbsps tonic (of your choice)

The Buttercream

150g unsalted butter (room temp)

375g icing sugar

3 tbsps Signature Dry Gin

2-3 tbsps tonic

Gin Syrup

50g caster sugar

3 tbsps Signature Dry Gin

3 tbsps tonic water

Decorations

Citrus zest

Dehydrated caramelised citrus slices

Method

The Cupcakes

Heat your oven to 180C/160C fan and line a cupcake/muffin tin with 12 large cupcake cases/muffin cases.

With a mixer, beat the butter with the caster sugar.

Combine the eggs and self-raising flour with the butter/sugar mix until well combined.

Add in the gin, and the tonic, and then beat again. The mixture will be runnier than usual which is why there is more flour added in.

Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – leave them to cool fully on a wire rack.

Make the gin syrup by adding the sugar, gin and tonic water to a pan to boil for a minute so the sugar dissolves. Spoon over the baked cupcakes so the syrup sinks in while they cool.

For the Buttercream

Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to five minutes).

Add the tonic & gin one tablespoon of each at a time to the icing mixture.

Decorate by piping the buttercream onto the cooled cupcakes and adding chips of the caramelised citrus and some zest on top of the cupcakes!

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GIN GRANITA FOR OYSTERS

This final recipe is thanks to Lucy Tweed, Stylist and Author of Every Night of the Week, one of our favourite no-fuss, max mid-week saviour cookbooks.

Ingredients

450ml water

1 cup caster sugar

1.5cm piece of 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 four mins.

Add the ginger and increase to a simmer for three mins to thicken the syrup slightly.

Cover and set aside to cool.

Add the lemon juice and 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.