Ever wanted your own at-home bartender? Us too. These are the next best thing.
There are many reasons to get around a ready-to-pour cocktail. For one, it’s great when you’re entertaining and don’t want to spend most of the night preparing ingredients and shaking up a storm – that time is much better spent cutting shapes in the living room. Secondly, bottled cocktails have come a long way in the taste department – they’re created by mixologist masterminds using only top-notch ingredients.
Going to your local and having a cocktail made in front of you is pretty special, but when you want to bring the bar to your lounge room, these are the answer. In fact, we’re willing to bet that in a blind taste-test between a bartender-made cocktail and one of these, you’d struggle to guess which one came from a bottle. Don’t believe us? Better get sipping.
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1. Batch & Bottle Hendrick's Gin Martini
A great gin martini is hard to beat, and this one from Hendrick's is sure to knock some socks off. It’s been carefully crafted by Hendrick’s master distiller Lesley Gracie in collaboration with five world-class bars: Mexico’s Brujas, Singapore’s Nutmeg & Clove, Germany’s Yaldy, Maybe Sammy from here in Australia, and Scotland’s Nauticus – so you know it’s the very best a bottled cocktail can be. As you enjoy it, notice the delightful inclusion of cucumber and rose, along with floral, citrus and herbal undertones.
Your part: Chill it down for at least two hours before opening; find your very best coupe glasses and pour one for each of your closest friends. In classic Hendrick’s style, it’s best enjoyed with a slice of cucumber on top – that’s crisp!
2. Archie Rose Rosella Sour Cocktail
Similar to the experience you get at this Sydney distillery, you’ll want to settle in for a night of good times with your nearest and dearest when you crack open this bottle. The clever cookies at Archie Rose have blended Archie Rose Signature Dry Gin with hibiscus, strawberry, coconut cream and a hint of pineapple in this Rosella Sour Cocktail, and boy, is it tasty. On the nose, it’s full of sweet strawberries and cream, but on the palate, expect complex tart and tropical floral notes – an expertly crafted homegrown twist on a classic cocktail. It’s not just the unexpected taste of this bottled cocktail that will get the conversation started, it also has a striking label that features bright rosella flowers in bloom, created by Australian artist Melanie Vugich.
Your part: Enjoy this straight from the fridge over ice, or top with soda for a refreshing twist. Sparkling wine or StrangeLove Very Mandarin Soda are also great mixers with this one.
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3. The Mixology Company Margarita
Imagine enjoying a classic Margarita at home without having to juice an excessive amount of limes by hand. Well, imagine no more because the Mixology Company has done the hard work for you. We’re talking tequila combined with triple sec and tangy Australian limes – everything you love about a set-your-taste-buds-alight margy that’s served faster than you can say hola! Bring a bottle of this pre-batched Margarita to your next taco night and prepare to have people fooled (in the best way possible).
Your part: Chill this down before getting your hands on a short glass – salt the rim (don’t hold back) and serve. Love your lime? Add a slice as garnish. Fuego!
4. Funkin Piña Colada Cans
We know what you’re thinking, Piña Colada in a can? Really? Hear us out. This isn’t just any canned cocktail, it’s a Nitro Piña Colada. When you crack the can open, it releases nitrogen gas inside, which causes a reaction that give the drink its silky-smooth consistency and creamy head, just like a bartender shook it up in front of you at a Carribean resort. You might be used to seeing nitro used in craft beer, but it can really shine in a ready-to-drink Piña Colada. Who knew? This Funkin Piña Colada is brimming with creamy tropical goodness, made with pineapple and lemon juice, coconut water, and a splash of cream and rum.
Your part: Enjoy this (chilled) straight from the can or, for the ultimate bar-at-home experience, serve it in a hurricane glass over ice and garnish with a wedge of pineapple. Now that’s what we call a tropical dream.
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