5 deliciously good cocktails to make this Summer

Kangaroo Island Spirits has curated a list of five delicious cocktails to try this summer using locally-sourced SA ingredients.

Kangaroo Island is renowned for its pristine beaches, stunning landscapes, and unique wildlife. But it’s also celebrated for its great range of local produce; including Kangaroo Island Spirits’ stand-out spirits.

Founded in 2006, Kangaroo Island Spirits proudly holds the distinction of being Australia’s first dedicated gin distillery. The distillery handcrafts its spirits in small batches, using hand-picked botanicals to capture the essence and spirit of this unique place.

In fact, this year Kangaroo Island Spirits introduced the world’s first gin made exclusively with 100% Australian-grown, single-sourced common juniper. They source the juniper from 16-year-old plants located at its $3.5 million cellar door which was revamped and re-opened in 2022.

Designed in collaboration with Studio S2 Architects, this cellar door is a blend of modern architecture and the island’s native beauty. 

There is a 1,800L steam-driven gin still, which produces up to 3,000L of gin weekly. Arguably the highlight though is a 4,500L whisky still, which solidifies Kangaroo Island Spirits as the largest whisky distillery in South Australia.

If you can’t make it to the cellar door, Kangaroo Island Spirits has you covered this summer. The team of experts have curated a list of five delicious cocktails. Each one captures the island’s essence using locally-sourced ingredients, so you can enjoy the taste of Kangaroo Island from the comfort of your own home.

Top 5 Summer Cocktails to make by Kangaroo Island Spirits

Fig Leaf Gimlet:

Method: add ingredients to a cocktail shaker and shake hard with ice. Strain into a chilled coupé.
Garnish: Lime twist
*Fig Leaf Cordial: 

  • 8 large fig leaves – chopped.
  • 1L filtered water
  • 500g caster sugar

Rinse fig leaves thoroughly​
Place leaves and sugar in a pot of water and bring to a simmer​
Leave for 3 mins​
Remove leaves​
Add ¼ tsp tartaric acid​
Bottle and refrigerate for up to a week

Watermelon Basil Smash:

  • 60ml Wild Gin
  • 60ml Watermelon juice
  • 15ml lemon juice
  • 15ml sugar syrup
  • 3-5 basil leaves

Method: Add all ingredients to a cocktail shaker and shake hard with ice. Strain into a short glass with ice.
Garnish: Skewered Watermelon ball and basil leaf

*sugar syrup: 

  • 500g caster sugar
  • 500ml freshly boiled (not boiling) water
  • Stir until fully dissolved

Bottle and refrigerate for up to a week

Twisted Passion: 

  • 45ml O’Gin
  • 15ml Zenzerino
  • 30ml Passionfruit pulp
  • 15ml lime juice
  • Top w/ lemonade

Method: Add all ingredients to a wine glass. Add ice and gently stir to combine.
Garnish: Dehydrated lime wheel and a mint sprig.

Mulberry Gin Sour:

  • 45ml Mulberry Gin
  • 30ml Lemon Juice
  • 10ml Sugar Syrup
  • 5ml Cardamom Syrup*
  • 15ml egg white, or aquafaba

Method: Add all ingredients to a cocktail shaker and shake hard to emulsify. Add ice and shake again. Strain into a stemless wine glass with ice.
Garnish: 1/2 strawberry

*Cardamom syrup

  • 6 split green cardamom pods 
  • 1L filtered water
  • 500g Caster Sugar

Add all ingredients to a pot and bring to the boil
Simmer on low heat for 10mins
Allow to cool, then strain
Bottle and refrigerate for up to a week

Coastal Colada:

  • 60ml Coastal Vodka
  • 90ml pineapple juice
  • 15ml sugar syrup
  • 45ml coconut cream

Method: Add all ingredients to a cocktail shaker and shake hard with ice. Strain into a highball glass over ice.
Garnish: Maraschino cherry, pineapple wedge and pineapple leaves

For those eager to master the art of crafting these cocktails, Kangaroo Island Spirits hosts a range of gin cocktail masterclasses at its premises. It’s an opportunity to learn from the masters themselves and see for yourself the work that goes into creating Kangaroo Island’s finest spirits.

Kangaroo Island Spirits
856 Playford Hwy, Cygnet River SA 5223
Open: 10:30am – 5:30pm everyday
More info: Click here
Cocktail masterclasses: Book here

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