Catch the Flavor!

All the way from a small town in Australia that shares its name, Bundaberg Brewed Drinks taste like no other brew on the market today. Bartenders love mixing with Bundaberg Brews for their ingenious and intense flavor profiles. They especially appreciate the authentic ingredients proven in the “Flip, Rip, and Sip” bottle-opening ritual that starts every brew’s flavorful drinking experience. While best known for its authentic Ginger Beer, Bundaberg also has a range of tastebud-tempting brewed fruit flavors in its range that are being mixed in drinks across the entire west coast.

To confirm this one-of-a-kind flavor experience, Bundaberg Brewed Drinks hand-selected seven mixologists to receive samples of some of its flavored brews, including Peach, Guava, and Blood Orange. The bartenders were then asked to share their recipes, thoughts on mixing with these flavors, and inspiration for their original recipes. Check out what these talented bartenders were able to do having such abundant flavors in their mixing arsenal.

Brandon Paul Weaver

Brandon Paul Weaver

Brandon Paul Weaver

Seattle, WA

“My inspiration for the Five-Star Fizz was to combine the flavors from a classic Hotel Nacional with the technique of a Ramos Gin Fizz for a rich, flavorful treat. Bundaberg Peach Soda was the perfect ingredient to meld these recipes together, providing the fizz in the Ramos and the stone fruit in the Nacional. To add intrigue, I utilized two contrasting rums and Amaro Montenegro for an herbaceous counterpoint.”

Five-Star Fizz

Five-Star Fizz

Five-Star Fizz

Ingredients:

  • 1 1/2 oz. Plantation Barbados 5-Year Rum
  • 1/2 oz. Rum Fire Jamaican Overproof Rum
  • 1/2 oz. Amaro Montenegro
  • 2 oz. Bundaberg Peach Soda
  • 3/4 oz. Fresh Lemon Juice
  • 1 oz. Heavy Cream
  • Egg White

Preparation: Shake and strain ingredients into shaker tin, then add 1 oz. heavy cream and egg white. Dry-shake until fluffy and strain into a Collins glass. Top with 2 oz. of Bundaberg Peach Soda.


Cameron George

Cameron George

Cameron George

Seattle, WA

“Bundaberg comes from Australia, so it’s only natural that the beauty of Australia served as my inspiration. Australia is home to well over 400 species of butterflies; hence the name.”

The Bird Wing

The Bird Wing

The Bird Wing

Ingredients:

  • 4 oz. Bundaberg Guava Soda
  • 1 1/2 oz. Cachaça
  • 1/2 oz. Lime Juice
  • 1/2 oz. Simple Syrup
  • 5 dashes Peychaud’s Bitters
  • 1/2 oz. Malbec (Float)
  • Orange and Lime Twists (for Garnish)

Preparation: Swizzle all of the ingredients (except malbec) in crushed ice. (Swizzling the ingredients incorporates all the flavors without adding too much dilution.) Float the malbec on top and garnish with a butterfly made from two orange twists and one lime twist.


Nick Houck

Nick Houck

Nick Houck

Las Vegas, NV

“The peach flavor is sweet and savory. I knew that the botanicals of the gin would blend nicely with Bundaberg’s natural flavors. I also I wanted to keep the drink simple. That way, all you have to do is Flip, Rip, and Sip your way to a great cocktail.”

The Bundaberg Peach Sipper

The Bundaberg Peach Sipper

The Bundaberg Peach Sipper

Ingredients:

  • 1 1/2 oz. Bombay Sapphire Gin
  • 1/2 oz. limoncello
  • 2 Black Berries
  • 3 oz. Bundaberg Peach Soda (to Top)

Preparation: Shake ingredients in tin with ice; strain over fresh-crushed ice in glass. Top with Bundaberg Peach Soda.


Melissa Warner

Melissa Warner

Melissa Warner

San Diego, CA

“I love using Bundaberg in my Moscow Mules, and the peach flavor did not disappoint! As soon as I tasted Bundaberg Peach, I knew it would make a great cocktail. Originally, my mind went toward bourbon, but then I thought of one of my favorite things: grilled peaches. I wanted to add some smoke to the already lovely sweetness that Bundaberg provides, so I opted to pair Bundaberg Peach with smoky mezcal and añejo tequila.”

Salt of the Earth

Salt of the Earth

Salt of the Earth

Ingredients:

  • 3/4 oz. Ilegal Mezcal Reposado
  • 3/4 oz. Casamigos Añejo Tequila
  • 1/2 oz. Giffard Crème Pêche de Vigne
  • 1 oz. Lime Juice
  • 1/4 oz. Agave Nectar
  • 2 dashes Scrappy’s Firewater Cocktail Bitters
  • Salt with Shaved Lime Zest (for Rim)
  • 3 oz. Bundaberg Peach Soda (to Top)
  • Lime Wheel (for Garnish)

Preparation: Combine all ingredients (except Bundaberg) into shaker tin over ice. Shake and strain into a lowball glass rimmed with salt and shaved lime zest with fresh ice. Top with 3 oz. Bundaberg Peach Soda. Garnish with lime wheel.

“My go-to when ordering a cocktail has always been an Old Fashioned, and lately I love a good twist on an Old Fashioned. I thought reducing Bundaberg’s Blood Orange Soda into a syrup would be a fun way to subtly utilize it’s flavor.”

Bold Fashioned

Bold Fashioned

Bold Fashioned

Ingredients:

  • 2 oz. Rye Whiskey
  • Bundaberg Blood Orange Syrup*
  • 2 dashes Scrappy’s Chocolate Bitters
  • 2 dashes Angostura Bitters
  • Orange Twist (for Garnish)

Preparation: *Reduce 1 bottle of Bundaberg Blood Orange Soda on stovetop until it becomes a thick syrup. (About 20 minutes). The final reduction will make about 2 ounces. Muddle a blood orange wheel in whiskey and bitters. Remove blood orange; add a full 1/4 oz. of Bundaberg Blood Orange syrup. Add ice, stir for at least 30 seconds. Strain over fresh ice. Garnish with orange twist.


Cervantes Magaña

Cervantes Magaña

Cervantes Magaña

San Diego, CA

“I wanted a fashionable cocktail that both accentuates Bundaberg’s use in cocktails and maintains easy-to-build accessibility. The more complicated a cocktail is to make doesn’t always mean that it’s a better-tasting cocktail. Some ingredients beckon to be tasted unadulterated by using too many flavors. I wanted a cocktail that showcased the bourbon and the peach, perfect for the winter months.”

Peachy Keen Fizz

Peachy Keen Fizz

Peachy Keen Fizz

Ingredients:

  • 2 oz. Evan Williams Bonded Bourbon
  • 1 oz. Lemon Juice
  • 1/2 oz. Orgeat
  • pinch of Salt and Cinnamon
  • 2 dashes Chocolate Bitters
  • 2 dashes Cardamom Bitters
  • 2 oz. Bundaberg Peach Soda (to Top)

Preparation: Shake and strain (except Bundaberg) into Collins glass. Top with 2 oz. Bundaberg Peach Soda.


Dan Sabo

Dan Sabo

Dan Sabo

Los Angeles, CA

“Bundaberg sodas are such clear expressions of flavor that allow a drink to grow in a culinary way. Starting from ingredients that complemented guava, I started with ginger and honey, and then I wanted more of a raisin-y baseline, so I added Pedro Ximenez Sherry. It all seemed like a tropical fun drink, and rum and guava go hand in hand, so I went with Magdalena Blanco for its floral and citrus notes.”

Slow Disco

Slow Disco

Slow Disco

Ingredients:

  • 1 1/2 oz. Casa Magdalena Ron Blanco Rum
  • 1/2 oz. Fresh Lime Juice
  • 1/2 oz. Ginger-Honey Syrup*
  • 1 bar spoon Alvear Pedro Ximenez Sherry
  • 4 oz. Bundaberg Guava Soda
  • Citrus Wheels (for Garnish)

Preparation: Shake and strain ingredients into shaker tin, then add 1 oz. heavy cream and egg white. Dry-shake until fluffy and strain into a Collins glass. Top with 2 oz. of Bundaberg Peach Soda.

*Ginger-Honey Syrup

1 part ginger juice, 1 part honey, 1 part hot water. Add all ingredients to a non reactive container and stir until fully incorporated.


Wendy Hodges

Wendy Hodges

Photo by Te Ann Lakeotes

Wendy Hodges

Las Vegas, NV

“After trying the Bundaberg brewed sodas I was like a kid in a candy store with all the cocktail possibilities in my mind. I decided to narrow it down by choosing my base spirit first. A friend of mine from Australia always brings me a bottle of Bundaberg Overproof Rum when he visits. This rum is very smoky, reminiscent of an Islay scotch. With smoke on the brain, I immediately decided to go with the Bundaberg Peach Soda thinking of summer barbecues and grilled peaches. I infused the rum with peach tea bags and a split vanilla bean to offset the smoke enough to let the soda shine. Infusing with teas has always been a favorite of mine, as you can add so many layers of flavor to a cocktail quickly.”

Peach On The Barbie

Peach On The Barbie

Photo by Te Ann Lakeotes

Peach On The Barbie

Ingredients:

  • 1 oz. Bundaberg Overproof Rum Infused With Peach Tea and Vanilla Bean*
  • 1/2 oz. Aperol
  • 1/2 oz. Vanilla Bean Syrup**
  • 1/2 oz. Fresh Lemon Juice
  • 1/2 oz. Fresh Orange Juice
  • Bundaberg Peach Brew Soda (to Top)
  • Australian Bitters Company Aromatic Bitters (to Top)
  • Grilled Peach or Grilled Lemon Wheel (for Garnish)

Preparation: Shake first five ingredients and strain over crushed ice in a Mason jar or tall glass. Top with Bundaberg Peach Soda first, then Australian Bitters Company Aromatic Bitters. Garnish with slice of grilled peach or grilled lemon wheel (if peaches aren’t in season).

*Peach Tea and Vanilla Bean Infusion

Allow 3 Tetley Peach Tea bags to steep in 2 cups rum for 15 minutes and leave 1 vanilla bean (split and scraped into the container) in overnight.

**Vanilla bean syrup

Bring 1 vanilla bean (split and scraped), 1 cup sugar, and 1 cup water to a simmer; cool before using.

“Anyone who knows me, knows that my go-to for adding layers of flavor to a drink is tea! I love infusing teas and spirits. It’s fast and can add depth to a cocktail in minutes, as opposed to days. For this cocktail, I chose to use Celestial Seasons Bengal Spice Herbal Tea with the bourbon because I love the way cinnamon and clove play with the flavor profile of bourbon and the Bundaberg Blood Orange Soda. The sweet, tart, and spice of this cocktail make it the perfect tipple to enjoy all year long!”

Bargara Road

Bargara Road

Photo by Te Ann Lakeotes

Bargara Road

Ingredients:

  • 2 oz. Bundaberg Blood Orange Soda
  • 2 oz. Woodford Reserve Bourbon (Bengal Spice Tea-Infused)*
  • 1/2 oz. Lemon Juice
  • 1/4 oz. Cinnamon or Clove-Infused Honey Syrup**
  • 2 bar spoons Pomegranate Seeds
  • Orange Zest and Twist (for Garnish)

Preparation: Muddle pomegranate seeds with honey syrup. Add bourbon, lemon juice, and ice to mixing glass and shake vigorously. Double strain over fresh ice in bucket glass and top with Bundaberg Blood Orange soda. Express orange zest over cocktail and garnish.

*Bengal Spice Tea-Infused Bourbon

Steep 6 oz. bourbon with 1 Bengal Spice tea bag for approximately 3 minutes.

**Honey Clove Syrup

2:1 honey to water and 1 teaspoon cloves. Bring to a simmer and allow to cool to room temperature. Strain out cloves and bottle.