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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.
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
• 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 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
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
• 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 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
• 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
• 25ml lemon juice
• 15ml sugar syrup
• 1 egg white
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
• 90ml Bootleg Craft Spirits 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 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 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
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
60ml Navy Strength Gin
30ml fresh lime juice
15ml simple syrup
Fresh mint
METHOD
1. Fill a Nick & Nora glass with ice and set aside
2. Fill a cocktail shaker with ice
3. Add gin, lime juice, simple syrup and 3-4 mint leaves, and shake until freezing to the touch
4. Empty ice from glass and fine strain in mixture. Serve ice cold.
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
INGREDIENTS
30-45ml Prohibition Juniperus Gin
125ml CAPI lemon & basil soda
Fresh basil & juniper berries to garnish
METHOD
1. Fill a highball glass with ice
2. Pour gin into glass and top with 125ml soda.
3. Stir briefly, and garnish with a handful of fresh basil leaves and juniper berries.
INGREDIENTS
30-45mlProhibition Juniperus Gin
125ml CAPI dry tonic
Dehydrated grapefruit and fresh thyme to garnish
METHOD
1. Fill a G&T glass with ice.
2. Pour gin into glass, and top with 125ml tonic.
3. Garnish with a dehydrated grapefruit slice and thyme sprig.
INGREDIENTS
45ml Moonlight Gin
25ml fresh lemon juice
Handful of fresh raspberries
Heaped teaspoon of quality strawberry jam
Blackberries and lemon wedge to garnish
METHOD
1. Fill a rocks glass with crushed ice, to the brim.
2. Shake gin, lemon juice and jam in a cocktail shaker with ice
3. Strain into glass and garnish with fresh, skewered raspberries
INGREDIENTS
45ml Juniperus Gin
20ml fresh lemon juice
20ml simple syrup
2 dashes orange bitters
7.5ml Fino sherry
METHOD
1. Add all liquid ingredients with ice to a cocktail shaker
2. Shake until ice cold and fine strain into a chilled Nick & Nora
3. Garnish with grapefruit peel
INGREDIENTS
45ml Bathtub Cut 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 a whole star anise
INGREDIENTS
60-90ml Small Batch New Fashioned premix
METHOD
1. Add ice to a rocks glass
2. Slowly pour New Fashioned over a large, clear ice cube
3. Enjoy!
INGREDIENTS
45ml Blood Orange Gin
15ml Blood Orange Cello
20ml fresh lemon juice
Heaped teaspoon marmalade
4-5 fresh mint leaves
Club Soda
Fresh citrus and mint leaves to garnish
METHOD
1. Fill glass with crushed ice
2. Muddle marmalade with mint, gin, cello and lemon juice
3. Top with club soda as desired, and garnish
INGREDIENTS
45ml Original Gin
20ml fresh lemon juice
15ml simple syrup
10-12 basil leaves
Club soda
Lemon wedge and basil to garnish
METHOD
1. Fill glass with crushed ice
2. Muddle basil with gin, simple syrup and lemon juice
3. Top with club soda to your desire, and garnish
INGREDIENTS
45ml Navy Strength Gin
120ml tomato juice
30ml fresh lemon juice
4 dashes Worcestershire sauce
Pinch celery salt
Pinch black pepper
3 dashes hot sauce
METHOD
1. Coat the rim of a highball glass with celery salt
2. Combine all ingredients in a shaker and shake until cold
3. Pour into a highball glass and serve with an exaggerated garnish - a lime wheel, pickles, chillies, even a roll of prosciutto!
INGREDIENTS
45ml Bathtub Cut Gin
300ml water
4 cinnamon quills
6 cloves
Earl Grey teabag
30ml fresh lemon juice
Spoonful of honey
Cinnamon quill to garnish
METHOD
Simply pour gin into a teacup, brew your ingredients in a pot or on the stove, add any extras and garnish.
INGREDIENTS
45ml Moonlight Gin
20ml fresh lime juice
10ml Cassis
100ml Ginger ale
METHOD
1. Fill a highball glass with ice
2. Pour gin and lime juice into glass and stir for 20 seconds
3. Top with ginger ale an drizzle cassis on top
4. Garnish with a fresh or dehydrated lime wheel and raspberries
INGREDIENTS
30ml Blood Orange Gin
30ml Blood Orange Cello
60ml sparkling wine
Club soda
Fresh citrus and basil
METHOD
1. Fill a Bordeaux or Coppa wine glass with ice
2. Pour in gin and cello, stir briefly
3. Top with sparkling wine and club soda
4. Garnish with fresh citrus and mint
INGREDIENTS
60ml Navy Strength Gin
30ml fresh lime juice
15ml simple syrup
Lime peel
METHOD
1. Fill a Nick & Nora glass with ice and set aside
2. Fill a cocktail shaker with ice
3. Add gin, fresh lime juice and simple syrup, and shake until freezing to the touch
4. Empty ice from glass and fine strain in mixture
5. Garnish with lime peel
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