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INGREDIENTS
60ml Lord Ryan's Prohibition Gin
7.5ml Dry Vermouth
Lemon zest for garnish
METHOD
1. Fill a martini glass with ice and set it aside.
2. Fill a stirring glass with ice.
3. Add (ideally chilled) liquid ingredients to stirring glass and stir for approx. 20 stirs.
4. Empty ice from glass and strain the drink into the chilled glass. Garnish and enjoy.
The speakeasies which popped up in the undergrounds all over the USA throughout the 1920’s brought about what is widely known now as the Golden Era of cocktails. Inspired by this era, at Prohibition we have created a deliciously contemporary selection of cocktails highlighting the various characteristics of our hand-crafted gins and their unique botanicals.
See full recipes below and recreate the magic at home!
INGREDIENTS
60ml Prohibition Adelaide Festival Gin
22.5ml Lime juice
15ml Sugar syrup
Bar spoon of blackcurrant jam (or any fruit jam)
3 leaves of Holy Basil (ripped)
METHOD
1. Add all ingredients to a shaker with ice.
2. Shake vigorously and strain into a glass filled with crushed ice.
3. Garnish with basil.
INGREDIENTS
60ml Lord Ryan's Prohibition Gin
150ml Indian Tonic Water
Fresh pink grapefruit for garnish
METHOD
1. Add liquid ingredients to a tall collins glass.
2. Fill to the brim with ice.
3. Garnish and enjoy.
INGREDIENTS
60ml Lord Ryan's Prohibition Gin
7.5ml Dry Vermouth
Lemon zest for garnish
METHOD
1. Fill a martini glass with ice and set it aside.
2. Fill a stirring glass with ice.
3. Add (ideally chilled) liquid ingredients to stirring glass and stir for approx. 20 stirs.
4. Empty ice from glass and strain the drink into the chilled glass. Garnish and enjoy.
INGREDIENTS
60ml Tenth Anniversary Gin
22.5ml Lemon juice
10ml Pineapple juice
Bar spoon of honey
Citrus wedge or pineapple to garnish
METHOD
1. Add all ingredients to a cocktail shaker with ice and shake.
2. Strain into a coupe glass.
3. Garnish with a pineapple wedge or citrus wedge.
INGREDIENTS
30ml Tenth Anniversary Gin
30ml Bootleg Amaro Rosso/Campari
22.5ml Lemon juice
15ml Sugar syrup
5x Grapes
METHOD
1. Muddle the grapes in a shaker.
2. Add all remaining ingredients to the shaker with muddled grapes.
3. Double strain into a G&T glass and garnish with skewered whole grapes.
INGREDIENTS
45ml Christmas Gin
15ml Hazelnut & Macadamia Liqueur
22.5ml Lemon juice
15ml Honey syrup
1 Drop of Wonderfoam
Lemon wedge to garnish
METHOD
1. Add all ingredients to a cocktail shaker.
2. Shake well, then add ice and shake again.
3. Double strain over ice and garnish with a lemon wedge.
INGREDIENTS
45ml Christmas Gin
15ml Blood Orange Cello
15ml Lemon juice
2.5ml Sugar syrup (1:1)
Orange peel for garnish
METHOD
1. Add all ingredients with ice into a cocktail shaker.
2. Shake and double strain into a chilled Nick & Nora glass.
3. Garnish with orange peel.
INGREDIENTS
45ml Prohibition 2023 Christmas Gin
15ml fresh lemon juice
15ml fresh orange juice
5ml/1 tsp maple syrup
10ml sweet vermouth (optional)
1 egg white
METHOD
1. Shake ingredients in a cocktail shaker without ice until emulsified
2. Add ice and shake again until cold and diluted
3. Fine strain into a chilled coupe and garnish with a dash of bitters.
INGREDIENTS
45ml Prohibition Christmas Gin
30ml fresh lemon juice
15ml sugar syrup
60ml sparkling white wine
Glacé cherry and lemon peel to garnish
METHOD
1. Shake PLC Christmas Gin, lemon juice and sugar syrup in a shaker and fine strain into chilled champagne flute
2. Top with sparkling white wine
3. Garnish with glacé cherry and lemon peel
INGREDIENTS
• 30ml Prohibition Christmas Gin
• 75ml Cold press apple juice
• 15ml Lemon juice
METHOD
1. Add ingredients to cocktail shaker with ice.
2. Shake until chilled, and fine strain into rocks glass with fresh ice.
3. Garnish with a dash of Angostura bitters or fresh apple.
INGREDIENTS
• 60ml Prohibition Christmas Gin
• 15ml Maple syrup
• 1 whole egg
• Dash of bitters (optional)
METHOD
1. Add ingredients to cocktail shaker without ice and shake until silky head forms.
2. Add ice and shake until chilled.
3. Fine strain into chilled coupé.
4. Garnish with freshly grated nutmeg.
INGREDIENTS
• 30ml Christmas Gin
• 50ml Mulled wine syrup*
• 10ml Apple Brandy
• 3 Dashes of Peychaud Bitters
METHOD
1. Add all ingredients to a mixing glass with plenty of ice
2. Stir gently
3. Using a julep strainer, strain into a chilled Nick & Nora glass
*Mulled Wine Syrup recipe
1 Orange
20-30 Cloves
750ml Red wine
150ml Tawny port
1 cup White sugar
75ml Apple cider vinegar
Pinch of salt
Stud an orange with cloves and bake in oven at 200 degrees Celsius for 30 mins. Once baked, quarter the orange and place into a large pan. Add the wine and port, and simmer for 20-30 minutes. Remove pan from the heat and strain out the orange and cloves. Return the liquid to the pan and add the sugar, vinegar, and salt, stirring to incorporate. Once the sugar has dissolved, remove from heat and allow to cool to room temperature. Once cooled, pour into a clean bottle, seal, and store in the fridge for up to a week.
INGREDIENTS
60ml Blood Orange Gin
30ml Lime juice
15ml Sugar syrup (1:1)
Fresh mint
METHOD
1. Place all ingredients into a shaker with fresh mint leaves and shake hard.
2. Double strain into a chilled Nick & Nora glass.
3. Serve with a mint top garnish.
INGREDIENTS
60ml Moonlight Gin
15ml Lime juice
10ml Sugar syrup (1:1)
Dry ginger ale
Lemon scented gum leaf
METHOD
1. Build all ingredients into a stemless glass with ice.
2. Stir to combine.
3. Top with ginger ale and twist lemon scented gum leaf as a garnish.
INGREDIENTS
30ml Bathtub Cut Gin
22.5ml Lemon juice
15ml Honey syrup (3:1)
10ml Pineapple juice
Crystallised ginger
METHOD
1. Combine all ingredients in a shaker with ice and give a quick shake.
2. Strain into a lowball with a large ice rock.
3. Place a crystallised ginger skewer on top.
INGREDIENTS
60ml Original Gin
30ml Lemon juice
30ml Sugar syrup (1:1)
Soda water
Lemon myrtle or lemon wedge
METHOD
1. Add gin, lemon juice and sugar syrup to a highball glass over ice and stir to blend.
2. Top with soda.
3. Garnish with lemon myrtle or lemon wedge.
INGREDIENTS
60ml Juniperus Gin
5ml Dry Vermouth
10ml Olive brine - if you like it dirty!
Olives and lemon peel
METHOD
1. Place all ingredients over ice in a tumbler or shaker.
2. Stir until cold and single strain into a chilled martini glass.
3. Garnish with an expressed lemon peel and an olive skewer.
INGREDIENTS
60ml Coastal Citrus Gin
30ml fresh lemon juice
30ml simple syrup (1:1)
Lime coin garnish
METHOD
1. Fill a Nick & Nora glass with ice and set aside.
2. Fill a cocktail shaker with ice.
3. Add gin, fresh lemon juice and simple syrup, and shake until freezing to the touch.
4. Empty ice from glass and fine strain in liquid.
5. Garnish with lime coin.
INGREDIENTS
• 30ml Prohibition Mum’s Gin
• 100ml Fever-Tree Mediterranean Tonic
• Fresh strawberries
METHOD
1. Fill a rocks glass with ice.
2. Pour gin into glass, and top with tonic as desired.
3. Garnish with fresh strawberries.
INGREDIENTS
• 45ml Prohibition Mum's Gin
• 15ml Triple Sec
• 30ml Lime Juice
• 30ml Cranberry Juice
• 10ml Sugar Syrup
METHOD
1. Add all ingredients to a cocktail shaker with ice.
2. Shake to incorporate.
3. Strain into a chilled stemmed glass.
4. Garnish with a twist of orange peel.
INGREDIENTS
• 45ml Prohibition Mum's Gin
• 22.5ml Lime Juice
• 15ml Simple Syrup
• 15ml Aperol
• Spoon of Maraschino Cherry syrup
• Egg White
METHOD
1. Add ingredients to a cocktail shaker without ice.
2. Shake vigorously until head forms, add ice and shake until chilled.
3. Fine strain into a chilled coupe glass.
4. Garnish with Maraschino Cherry or dehydrated strawberry.
INGREDIENTS
• 45ml Adelaide Festival Gin
• 30ml Dolin Blanc Sweet Vermouth
• 20ml Lemon Juice
• 10ml Sugar Syrup
• Mischief Brew Tonic No.2
• Mint Sprig
• 2-3 Fresh Strawberries, tops removed & quartered
METHOD
1. Add all ingredients except the tonic to a shaker with ice.
2. Shake vigorously and double strain into a chilled wine glass filled with ice.
3. Top with tonic and garnish with half a strawberry and a sprig of mint.
INGREDIENTS
• 20ml Chihuly In The Botanic Garden Gin
• 30ml Macadamia syrup
• 20ml Bootleg Macadamia & Hazelnut Liquor
• 30ml Coconut milk
• 30ml Pineapple juice
• 15ml Lime juice
• 15ml Sugar Syrup
METHOD
1. Add ingredients to cocktail shaker with ice and shake vigorously.
2. Double strain into a wine glass.
3. Garnish with pineapple spikes.
INGREDIENTS
• 30ml Adelaide Festival Gin
• 125ml Mischief Brew Tonic No.2
• Fresh Strawberries for garnish
METHOD
1. Pour Adelaide Festival Gin into a G&T glass.
2. Half fill glass with ice and add tonic.
3. Garnish with fresh strawberries.
INGREDIENTS
• 30ml Prohibition Christmas Gin
• 125ml Fever-Tree Ginger Ale
• 15ml Lime juice
• Dehydrated apple and cassia quill for garnish
METHOD
1. Pour Prohibition Christmas Gin into a G&T glass.
2. Half fill glass with ice and add lime juice and ginger ale.
3. Garnish with dehydrated apple and cassia quill.
INGREDIENTS
• 60ml Christmas Gin 2024
• 30ml lime juice
• 15ml Lillet Blanc
• 7.5ml sugar syrup
• 4 slices of cucumber, muddled
METHOD
1. Add ingredients to cocktail shaker with ice and shake vigorously.
2. Double strain into a Nick & Nora glass.
3. Garnish with cucumber.
INGREDIENTS
• 30ml Prohibition Chihuly In The Botanic Garden Gin
• 90ml Fever-Tree Mediterranean Tonic
METHOD
1. Add ingredients to a rocks glass with ice.
2. Garnish with Kumquat and Samphire or dehydrated pineapple.
INGREDIENTS
• 60ml Chihuly In The Botanic Garden Gin
• 30ml lemon juice
• 10ml sugar syrup
• 7.5ml Luxardo Maraschino Liqueur
METHOD
1. Add ingredients to cocktail shaker with ice and shake vigorously.
2. Double strain into a Nick & Nora glass.
3. Garnish with a maraschino cherry or caramelised pineapple.
INGREDIENTS
30ml Bathtub Cut Gin
30ml Maidenii Sweet Vermouth
30ml Okar Island Bitter Amaro
Orange peel
METHOD
1. Stir all ingredients in a chilled stirring glass
2. Pour into rocks glass over large, clear ice cube
3. Garnish with expressed orange twist.
INGREDIENTS
30ml Original Gin
15ml Bootleg Coffee Liqueur
15ml Sweet Vermouth
30ml Campari
METHOD
1. Stir down ingredients with ice
2. Garnish with expressed orange and enjoy!
INGREDIENTS
30ml Player's Recipe Crows Gin
25ml Lime juice
25ml Simple syrup
3-4 slices of cucumber
Fresh lime peel
METHOD
1. Add the above ingredients to a cocktail tin
2. Shake with ice
3. Fine strain into a chilled coupe or rocks glass
4. Garnish with fresh lime peel
INGREDIENTS
30ml Player's Recipe Adelaide Crows Gin
90ml Fever-Tree Mediterranean Tonic
Dehydrated grapefruit slice or peel
METHOD
1. Fill a rocks glass with ice
2. Pour gin into glass
3. Top with tonic
4. Garnish with grapefruit
INGREDIENTS
50ml Mum's Gin
25ml Fresh lemon juice
Heaped teaspoon of raspberry jam
Egg White
Soda water (optional)
Sage leaves and freeze-dried raspberries
METHOD
1. Add all ingredients except soda to a cocktail shaker with ice and shake
2. Discard ice and shake vigorously until foamed
3. Strain into glass, top with crushed ice - and optional soda water
4. Garnish with sage leaves or crushed freeze-dried raspberries
INGREDIENTS
50ml Prohibition AF Gin
25ml Fresh lime juice
15ml Simple syrup
8 Basil leaves
METHOD
1. Add ingredients to a cocktail shaker
2. Add ice and shake vigorously until chilled and diluted
3. Rim edge of glass with sea salt
4. Garnish with fresh basil leaves.
INGREDIENTS
45ml Prohibition AF Gin
25ml Lemon juice
15ml Simple syrup
90ml Soda water
3 Slices of cucumber
Dash of orange bitters (optional)
METHOD
1. Add non-bubbly ingredients to a cocktail shaker
2. Lightly muddle cucumber and shake with ice
3. Pour into Collins glass and top with ice and soda
4. Garnish with lemon myrtle leaf or fresh lemon and mint.
INGREDIENTS
• 90ml Bootleg Coffee Liqueur
• 45ml Espresso
• (optional) pinch of sea-salt
METHOD
1. Add ingredients to cocktail shaker.
2. Add ice and shake until cold.
3. Fine strain into chilled coupe.
INGREDIENTS
• 45ml Prohibition Field Blend Shiraz Gin
• 60ml sparkling wine
• 45ml soda water
• 15ml lemon juice
• 4-6 raspberries
METHOD
1. Add raspberries, shiraz gin & lemon juice to a cocktail shaker with ice and shake.
2. Fine strain into a wine glass, add sparkling wine, stir briefly.
3. Add ice, and top with soda water.
4. Garnish with fresh mint.
INGREDIENTS
• 60ml Prohibition Field Blend Shiraz Gin
• 30ml lemon juice
• 30ml sugar syrup (1:1)
• 1 egg white
• 15ml water
METHOD
1. Add ingredients to cocktail shaker without ice.
2. Shake vigorously until head forms, add ice and shake until chilled.
3. Fine strain into a chilled coupe.
4. Garnish with Angostura bitters & citrus zest.
INGREDIENTS
• 45ml Bootleg Craft Spirits Coffee Liqueur
• 90ml Tonic water compliment
METHOD
1. Add ingredients & ice to rocks glass.
2. Garnish with orange wedge.
INGREDIENTS
• 45ml Bootleg Craft Spirits Coffee Liqueur
• 45ml Dark rum
• 30ml Pineapple juice
• Dash of Angostura Bitters
• (optional) pinch of sea-salt
METHOD
1. Add ingredients to cocktail shaker.
2. Add ice and shake until chilled and diluted.
3. Fine strain into Collins glass over ice.
4. Garnish with fresh mint sprig.
INGREDIENTS
• 60ml Bootleg Craft Spirits Coffee Liqueur
• 60ml Full cream milk or milk alternative
METHOD
1. Add ingredients to rocks glass.
2. Add ice & stir until chilled.
INGREDIENTS
• 45ml Prohibition Mum's Gin
• 25ml lemon juice
• 3 fresh strawberries
• 15ml simple syrup
• 3 cucumber slices
• 1 egg white
• 25ml sparkling wine
METHOD
1. Muddle fruit in a cocktail shaker before adding gin, lemon juice, simple syrup, and egg white.
2. Shake ingredients without ice, add ice to cocktail tin, and vigorously shake liquid again.
3. Pour ingredients into a chilled coupe, top with sparkling wine, and garnish with crushed rose petals.
INGREDIENTS
45ml Prohibition 2023 Christmas Gin
Dash Angostura Bitters
Pinch of sea salt
METHOD
1. Add a large, clear ice cube to a rocks glass
2. Add ingredients to glass and stir until diluted
2. Garnish with a flamed orange peel or burnt cinnamon.
INGREDIENTS
45ml Prohibition Christmas Gin
100ml Fever-Tree Ginger Ale
Glace cherry
Orange peel
METHOD
1. Fill a rocks glass with ice
2. Pour gin into glass
3. Top with ginger ale
4. Garnish with glace cherry and twisted orange peel
INGREDIENTS
45ml Christmas Gin
15ml Maidenii Sweet Vermouth
3 dashes plum bitters
Pinch sea salt
Maraschino Cherry
METHOD
1. Fill a martini glass with ice and set aside
2. Fill a stirring glass halfway with ice
3. Add liquid ingredients to stirring glass
4. Empty ice from glass & strain drink into chilled glass
5. Garnish and enjoy!
EQUIPMENT
A small insulated esky
Filtered water
Long serrated knife
Cutting board
METHOD
1. Pour the filtered water into the insulated cooler until it's three quarters full. Leaving the cover open, freeze cooler for 24 hours (no less, no more) to avoid the ice block freezing all the way through.
2. Remove the cooler from the freezer, turn cooler upside-down over the sink to release ice.
3. Under hot running water, use the knife to chip off the partially frozen layer of ice, leaving only the clear layer of ice. Smooth any jagged edges under the running water.
4. Place the ice block on a cutting board and score 1-2cm deep with the knife, then gently strike with the back of the knife to break ice off in a clean block. Use the same method to shape into your desired size and shape and use immediately.
INGREDIENTS
Prohibition Blood Orange Gin
CAPI Blood Orange
OKAR Amaro
Dehydrated blood orange
METHOD
1. Fill a highball glass with ice
2. Pour 30ml gin into glass
3. Top with 125ml CAPI Blood Orange mixer, and a dash of OKAR Amaro
4. Garnish with dehydrated blood orange
INGREDIENTS
45ml Prohibition Moonlight Gin
30ml fresh lemon juice
20ml simple syrup
5ml Wonderfoam
METHOD
1. Fill a sour glass with ice and set aside
2. Add all ingredients into a shaker and shake for 20-30 seconds
3. Add ice to the shaker, and shake again for another 30 seconds
4. Remove ice from Sour glass and fine strain mixture into glass
5. Garnish with dehydrated pineapple
INGREDIENTS
45ml Prohibition Shiraz Barrel-Aged Gin
30ml raspberry shrub (prepare 1 week before)
Dash of Angostura bitters
90ml premium soda water
Dehydrated grapefruit/orange
METHOD
1. Combine the gin, raspberry shrub and Angostura bitters
into a highball glass
2. Add plenty of cubed ice and stir until drink is very cold
3. Top with soda and garnish with dehydrated citrus.
RASPBERRY SHRUB
125g of coarsely chopped raspberries
100ml apple cider vinegar
150g sugar
*Best made one week prior to use. Combine raspberries, vinegar and sugar in a lidded container and stir to combine. Cover and refrigerate for 2 days, up to one week. Use a fine-mesh sieve and strain out all raspberry solids & discard solids. Transfer to a mason jar and keep refrigerated. Flavour will improve over time.
INGREDIENTS
45ml Juniperus Gin
22.5ml fresh lemon juice
15ml bay & ginger syrup
Dash orange bitters
Soda water
1 drop saline solution
Fresh mint and dehydrated grapefruit to garnish
METHOD
1. Build gin, fresh lemon juice, bitters, saline and bay & ginger syrup in a Collins glass
2. Stir with ice for approx. 30 seconds
2. Top with soda as desired
3. Garnish with fresh mint and dehydrated grapefruit
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