Big River Feedback

Big River has been out & about over the last few months!

We enjoyed showing our gins at the very successful Junipalooza event in Melbourne.

Our Canberra Dry Gin was featured in a very tasty dry Martini at the National Press Club’s 1920’s themed gin event, held in Canberra.

At Big River we love feedback from our customers. My favourite comment was from a happy customer at October’s Forage, who commented “That’s the best G & T I’ve ever tasted and I’ve had lots of G & Ts”!

Don’t forget to checkout our website for a growing list of where you can purchase Big River over the bar or to take home: https://www.bigriverdistilling.com.au/stockists/

DAIRY ROAD A GREAT SPOT FOR CHRISTMAS OR END OF YEAR PARTIES

Big River is part of the Dairy Road community, full of local makers and places to get active. If your team or club is looking for something different to do as a pre-Christmas/end of year gathering Dairy Road provides some great options.

Come for a tour and tasting at Big River ($25/head) followed by a beer and burger at Capital Brewing.

For the more adventurous at heart, start with a rock-climbing session at Bloc Haus or try your hand at virtual snow sports at Vertikal –  then come and unwind with a cocktail at Big River!

We can tailor our cocktail menu to your taste, with the Big River Gins and Vodka as the star ingredient…

And a trip to the Jasper and Myrtle chocolate factory is a perfect way to finish any gathering at Dairy Road.

To make a booking with Big River, contact Clyde on info@bigriverdistilling.comau or 0490 038 457.

COCKTAIL OF THE MONTH

Here is a twist on the classic French 75 recipe that profiles the fresh orange botanicals in the Big River Canberra Dry Gin. This is a simple brunch cocktail that provides a new way to serve the festive season favourite, sparkling wine.

 

French 75

  • 30ml Big River Canberra Dry Gin
  • 15 ml fresh orange juice
  • 2 dashes of sugar syrup
  • 60ml chilled sparkling wine

Combine the first 3 ingredients into a shaker with ice. Shake. Strain contents into a champagne flute.  Add the sparkling wine and stir gently.  Garnish with an orange peel.

For a variation, try a King Valley Prosecco in place of the sparkling wine. 

November 2019

Nov 5, 2019Media

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