Chilled Magazine recently teamed up with Broken Shed Vodka and some of our favorite CHILLED 100 members to create signature cocktails to showcase the clean flavor of the New Zealand spirit.

Broken Shed’s founders set out to create a great vodka. They wanted to exhibit the best of New Zealand’s resources in a spirit that could be as good or better than any vodka in the world and keep the price attainable for a truly affordable luxury.

The brand has been growing fast during the past year and a half and is now available in 17 states (and Australia and New Zealand) with more to launch in the coming months. So we asked some CHILLED 100 bartenders to showcase the spirit in signature cocktails that anyone can make at home. The next time you see a bottle of Broken Shed Vodka on the shelf, think of these beautiful libations as you add the bottle to your bar cart.

The Miss Carter

The Miss Carter

The Miss Carter

Created by Joshua “Woody” Willis of 4th & Peabody

I love clean, crisp flavors. Broken Shed provided the perfect amount of crispness and a silky mouthfeel, so I paired it with fresh herbs and fruits. I have always been a fan of the pairing of basil and strawberry, and I wanted to top it with bubbles and a hint of bite. So mixing Fever-Tree Soda Water and the ginger liqueur brought about the final taste profile for this great summer Collins riff. 

Ingredients:

  • 1.5 oz. Broken Shed Vodka
  • .5 oz. Giffard Strawberry
  • 1 oz. Canton Ginger Liqueur
  • .25 oz. Fresh Lemon Juice
  • 2 dashes Saline (10:1, Salt to Water)
  • 2 Fresh Basil Leaves
  • 2 oz. Fever-Tree Soda
  • Fresh Basil Bunch (to Garnish)

Preparation: Muddle two basil leaves in the bottom of a shaker tin. Add the first five ingredients to the tin and shake with ice. Add the soda water to the tin, and pour into a Collins glass over fresh ice. Garnish with fresh basil.


6pm in Wanaka

6pm in Wanaka

6pm in Wanaka

Created by JC Crosa of Hank’s Oyster Bar

The inspiration behind this cocktail was the freshness of the vodka and hibiscus together. That’s what I imagine a sunset being like at Lake Wanaka—refreshing and extremely appealing.

Ingredients:

  • 2 oz. Broken Shed Vodka
  • .5 oz. Giffard Pamplemousse
  • .5 oz. Hibiscus Cordial
  • .75 oz. Lemon Juice
  • 1 Egg White
  • 1 Spritz Orange Blossom Water (to Garnish)
  • Hibiscus Dust (to Garnish)

Preparation: Reverse dry shake all ingredients, save for the garnishes, and strain into a coupe glass. Garnish and serve.


Straw Shed

Straw Shed

Straw Shed

Created by Antonio Gonzales of Maretalia Ristorante

Ingredients:

  • 1.5 oz. Broken Shed Vodka
  • .75 oz. Heavy Cream
  • .75 oz. Fresh Lemon Juice
  • .75 oz. Simple Syrup
  • 1 Egg White
  • 2 oz. Ginger Beer
  • 2 Strawberries
  • Mint Leaf (to Garnish)
  • Strawberry Slice (to Garnish)

Preparation: In a mixing tin, muddle the strawberries first, then add the remaining ingredients. Shake with ice for 30 seconds. Strain out and dump the ice and dry shake for another 30 seconds. In a chilled Collins glass, add 1 ounce ginger beer and pour the drink on top of the ginger beer. Let sit for a few seconds to let the head set. Pour 1 ounce of ginger beer into the tin with the remainder of the drink and pour into the Collins glass to create the meringue-style head of the drink. Garnish with a piece of strawberry and mint leaf.


South Island Seltzer

South Island Seltzer

South Island Seltzer

Created by Zach McGrath of The Music Center

2019 has been the year of the spiked seltzer. The global palate has turned its attention toward simplicity, mixing fine spirits with a few delicious, uncomplicated ingredients to create straightforward and refreshing cocktails. I wanted to pay homage to the year of the spiked seltzer by putting a floral twist on the classic vodka soda.

Ingredients: 

  • 2 oz. Broken Shed Vodka
  • 1 oz. Freshly Squeezed Lime Juice
  • 1 oz. Hibiscus Simple Syrup
  • 6 oz. Seltzer Water
  • Rose Water Mist
  • Lime Wheel (to Garnish)
  • Edible Orchid (to Garnish)

Preparation: Build in glass, spritz with a rose water mist, and garnish with a lime wheel and edible orchids.


Chai-Kovsky

Chai-Kovsky

Chai-Kovsky

Created by Owen Wolfertz of Moxy Restaurant

Ingredients:

  • 1.5 oz. Chai-Infused Broken Shed Vodka*
  • 1 oz. Galliano Ristretto
  • 1 oz. Cold Brew Gomme**

Preparation: Shake ingredients with ice and strain into a coupe glass.

*Chai Infused Broken Shed Vodka

Ingredients:

  • .25 cup Loose Chai Tea (preferably White Heron Daybreak Chai)
  • 750 ml Broken Shed Vodka

Preparation: Combine chai tea and Broken Shed Vodka in a non-reactive container. Let steep for 30 minutes.

**Cold Brew Gomme

Ingredients: 

  • 4 tbsp. Acacia powder (or gum arabica powder)
  • 2 oz. Hot Water

Preparation: Heat water to just about boiling and slowly mix into the powder in a heat-proof bowl. Stir to combine, pushing clumps of powder into the side of the bowl to break it up. Let the mixture absorb for 20 minutes and then briskly stir again. Repeat process until all the powder is dissolved (about an hour). Combine sugar and cold brew. Stir to combine. Add gomme to cold brew mixture and whisk to combine. Bottle in airtight container. Keep refrigerated and use within a week.


Out of the Whey

Out of the Whey

Out of the Whey

Created by Kelly Minton of Soul Gastrolounge

I wanted to work with the unique distillate from whey and take on a popular spirit-free Asian drink, cheese tea, which seemed like a good step. The texture from the milk foam lends to the creamy characteristic of Broken Shed Vodka.

Ingredients:

  • 2 oz. Broken Shed Vodka
  • .75 oz. Aperol
  • .75 oz. Strawberry-Infused Cocchi Americano*
  • 3 dashes Orange Bitters
  • 2 dashes Saline
  • Honey Jasmine Milk Foam**
  • Orange Peel (to Garnish)

Preparation: Chill Nick and Nora glass. Add all liquid ingredients to mixing glass, stir, and strain into the Nick and Nora glass. Top with milk foam and garnish with an orange peel.

*Strawberry-Infused Cocchi Americano

Ingredients:

  • 1 pint Strawberries
  • 750 mL Cocchi Americano

Preparation: Sous vide at 140 degrees Fahrenheit for four hours.

**Honey Jasmine Milk Foam

Ingredients:  

  • .25 tsp. Xanthan Gum
  • 2 oz. 1:1 Honey Syrup
  • 4 oz. Strongly Brewed Jasmine Tea
  • 6 oz. Coconut Milk
  • 1 tbsp. Versa Whip

Preparation: Add all ingredients, save for versa whip, to blender and blend on high for one minute. Add versa whip and continue to blend for another minute. Either spoon directly onto cocktail directly or hold under pressure with NO2 in an iSi for future use.


Don’t Feed the Llama

Don’t Feed the Llama

Don’t Feed the Llama

Created by Joel Cockerill of Onyx Bar

A few years, which feels like a lifetime ago, I lived a little more than an hour from this Wanaka distillery in a little ski village called Queenstown in New Zealand’s South Island. It’s picturesque, immaculately clean and full of interesting characters from all over the world. I wanted this cocktail to reflect those experiences and deliver flavors that were bright, fresh and clean as not to overpower the pure flavor of the vodka itself. We decided to do our cocktail shoot in the most whimsical spot in town, full of creatives (and a hungry llama), Ferguson’s Downtown, which has a sense of place not unlike my Queenstown home.

Ingredients:

  • 1.5 oz. Broken Shed Vodka
  • 1 oz. Lemongrass Galangal-Infused Grapefruit Oleo Saccharum*
  • 1 oz. Verjus
  • 1.5 oz. Elderflower Tonic
  • Expressed Grapefruit Peel (to Garnish)

Preparation: Add vodka, oleo, and verjus to the shaker tin. Shake and strain over ice in a Collins glass. Top with tonic and expressed grapefruit peel.

*Lemongrass Galangal-Infused Grapefruit Oleo Saccharum

Blend galangal root with water until pureed. Strain with muslin bag and set aside. Steep lemongrass in water, strain and mix four parts lemongrass to one part galangal. Create a grapefruit oleo saccharum and combine equal parts oleo sugar and lemongrass/galangal water in pan until dissolved.


The Fury

The Fury

The Fury

Created by Derek Palmer of Gordon Ramsay Steak Baltimore

When I think of New Zealand, I think of amazing, unspoiled vistas and a beautiful landscape. I think Broken Shed Vodka exemplifies that natural world with a crisp, clean flavor that works extremely well when mixed in cocktails. I wanted to bring in fresh floral and herbal elements to complement the vodka.

Ingredients:

  • 1.5 oz. Broken Shed Vodka
  • 1 oz. Aperol
  • 1 oz. Fresh Cantaloupe Puree
  • .5 oz. Honey Lemon Simple Syrup
  • 1 Egg White
  • Mint Sprig (to Garnish)
  • Cantaloupe Medallion (to Garnish)

Preparation: Shake all ingredients, save for the garnishes, with ice. Strain into a coupe glass and garnish.


Hyperballad

Hyperballad

Hyperballad

Created by Jenn Harvey of Temple Bar

Brought to you by listening to Bjork on a crisp fall day.

Ingredients:

  • 1.25 oz. Broken Shed Vodka
  • .5 oz. La Pinta Pomegranate
  • .25 oz. Lemon Juice
  • .25 oz. Orgeat
  • .25 oz. Crimson Berry Tea
  • 1 Egg White
  • 2 dashes Angostura Bitters
  • Dried Tea Leaves (to Garnish)

Preparation: Combine all ingredients, save for the garnish, in a shaker. Dry shake then add ice, and shake again. Double strain into a coupe glass. Garnish with dried tea leaves.