Hugh Leech who developed his love of making ingredients from scratch at Melbourne's Gin Palace. Lauren Bonkowski, a designer who specialises in branding for the alcohol industry. Shaun Byrne, creator of Maidenii Vermouth and Nick Tesar, a world-class competition bartender - currently manning Fitzroy’s Bar Liberty.

Here are a few of our favourite liqueurs.

Dry Cassis Liqueur
Ribena for grown-ups! Tarter than traditional cassis, our Dry Cassis delivers the classic juicy punch of ripe blackcurrants with around half the sugar content of the French original. This is balanced by an acidity that brings a refreshing zing to all things bubbly. Click here to buy

Gin Cassis Cocktail
45mL Gin
15mL Fresh lemon juice
15mL Dry Cassis
Shake in an iced cocktail shaker. Strain then serve in a cocktail glass.

Blue Curaçao Liqueur

Made using extremely rare blue mandarins from an orchard in Mildura. Light, bright and confected this liqueur brings with it big splash of nostalgia, alongside the sun drenched Australian citrus at its core. Click here to buy
 

Sapphire Martini
60mL Bombay Sapphire Gin
15mL Blue Curaçao
15mL Dry Vermouth
In a cocktail shaker filled with ice, add gin, blue curacao, and dry vermouth. Shake vigorously until combined. Strain into glass. Garnish with maraschino cherry.

Amaretto Liqueur

Made using almonds from the biodynamic orchards on the Murray, apricot kernels from the Goulburn Valley and lick of Murray River salt. Click here to buy

Amaretto French 75 cocktail
22mL lemon juice, freshly squeezed
15mL Amaretto
60mL Sparkling wine, chilled
Garnish with a lemon twist.

Let's support local - click here to view their full range. There are more loads of fabulous cocktails recipes you’re going to love them all!