The Cocktail Revolution HQ

Our latest recipes

One of our favourite, in-season summer delights is stone fruit, and we’ve got a smashing recipe for a stone-fruit cocktail with plums. More tart than apricots, peaches or nectarines, plums have a distinct perfumed flavour. 

Cocktail layering always seems so simple when they do it at the bar. 

Like fine wine, cocktails can also be improved with age. 

If you thought you were the only one who enjoyed a cold beverage after a hard days work, think again because your beloved Disney hero’s and villains share the sentiment. 

There are times when you don’t really want to leave the house and put your pants on, but you’re craving a cocktail so instead of begrudgingly reaching for those pants, you decide to partake in a bit of at-home mixology.

By the time Christmas and New Year’s are over most people are feeling pretty spent.

Over the past year, countless cocktail bars have been experimenting with the idea of adding extra fizz to their spirit-based cocktails.

From the man cave to the home bar, this Marshall Amp Fridge is a born rock & roller.

New Year’s is a time of refection where we ask the big questions. 

Yeah you read it right: ash. But thankfully unlike the remnants of a cigarette, this ash can’t be found deep in an ashtray. 

Since medieval times, people have been enjoying eggnog at Christmas. 

This clever kit lets you see your whiskey transform from clear liquid to toasty brown.

Now we’re never one to knock a cocktail (or knock back one) but after months of seasonal offerings even the best of us get over all the eggnog, hot toddies, and cranberry concentrate.

Eggnog can be a hard sell for people who aren’t familiar with it, bourbon and milk seem like a heavy choice during a time of year where you spend most of your time full of turkey and cookies. 

There’s nothing quite like the smell of mint in summer drinks. 

Perfect for cocktails on the go...

Skippy was never invited to a cocktail party, but I’d like to invite her. 

Ambergris is an incredibly rare and expensive product that serves as the most desirable ingredient in perfume. 

Ernest Hemingway may be best remembered for his spare and true sentences, but Papa’s legacy is not limited to literature. 

Sake is experiencing something of renaissance in Australia, with suppliers bringing in ever more interesting varieties every week.

Lemonade scones with jam and cream are the kind of childhood treats that form powerful associative bonds. 

We love this big, beautiful, boozy poster. 

It’s heating right up in Sydney, so the ideal scenario was to create a cocktail that could be enjoyed sitting on our rooftop and soaking up the sun at the end of the day.

On the surface white whisky seems like a pretty fancy option, but when you notice it’s other names: new make, white lighting, un-aged whiskey, and moonshine—it looses a bit of its charm.

If you prefer drinks with a deeper, bolder flavour, try mixing it up with whiskey.

Spod is an Australian indie/electro hero who by his own description creates the songs your heart yearns for and the music encounters that your body needs

This leather-bound book is must-have for any serious cocktail aficionado. 

A great bartender is a chef, chemist and performer rolled into one. 

Add some smokey mountain flavour to your favourite drink with this clever kit. 

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