Range·23 products

Vodka

Bouchon's vodka range is entirely Australian no Eastern European grain vodka appears in the catalogue, which reflects a deliberate selection logic: the products stocked are primarily distinguished by raw material or production approach rather than neutral-grain category positioning. Hartshorn Distillery (Cradle Coast, Tasmania) produces its vodka from sheep whey a byproduct of cheesemaking at the adjacent Grandvewe Cheeses farm which gives a distinct slightly savoury, creamy texture that diverges completely from conventional grain vodka character.

The range includes expressions from Nosferatu Distillery (Melbourne) and Antipodes, both positioning as grain-based craft Australian vodka for on-premise and cocktail use. For programs building an all-Australian spirits list or a vodka category with a genuine provenance story, Hartshorn's sheep whey origin is the primary differentiator.

Cocktails

23 cocktails — hover for the recipe

E s p r e s s o M a r t i n i
Eleventh Hour
Elysian Fields
Build

45ml Cape Grim 666 Butter Vodka
45ml Little Drippa Coffee (or any Black Coffee)
15ml Tia Maria
Method

Vanilla Persian Fairy Floss (available from Aldi) Melt the chocolate and dip rim of martini glass into the melted chocolate. Whilst Rim is still soft, dip the glass in the coconut. Place the martini glass in the refrigerator to set. Shake all ingredients with ice, double strain into martini glass. Float marshmallows to the centre and gently top with fairy floss. Add straw and teaspoon. Enjoy!

Espress-Snow Martini
Build

40ml Vodka
100ml Bundaberg Pink Grapefruit Brew
Method

Garnish: Persian Fairy Floss, Rainbow Sprinkles and Byron Bay Cookie Add vodka and Bundaberg into a shaker with ice and shake. Roll the rim of your glass in honey sugar syrup and dip it in the sprinkles. Pour shaker contents into your glass and garnish with Persian fairy floss. For extra sweetness, add a chunk of Byron bay cookie over the rim like you would with a lemon wedge. For a bit of sparkle, cover the cookie in edible gold leaf.

Fairy Floss Delight
Feeling Rosy
Build

45ml Vodka
15ml Campari
15ml Cointreau
30ml Fresh Tangelo Juice
Method

Garnish with dark chocolate shavings and tangelo zest Make the chocolate shavings first (I used a vegetable peeler to do it) and set aside. Add all ingredients except garnishes to shaker. Dry shake for 45-60 seconds. Then fill shaker halfway with ice, shake again until cold and strain into a regular size coupe glass. Grate a little zest on top and sprinkle some dark chocolate shavings. Cheers! Photo credit: @sippingwithstella

Fourange
Froźe
Genus Rosa Vesper
Grapefruit Crème de Coconut by @cocktails_by_nat
Graveyard Shift
Happy
Build

60ml Byron Bee’s Honey Vodka @byronbayspiritscompany
30ml Homemade Honey Syrup
30ml Lemon Juice
Method

Garnish: Dehydrated Lemon Wheel *Honey Syrup: in a small bowl add 15ml of organic honey and 15ml of water. Slowly pour water and mix into honey until it’s a nice thin consistency. In a cocktail shaker add all ingredients except ice and dry shake for 15 seconds. Add ice and shake again for another 15 seconds. Pour into your glass and garnish with dehydrated lemon🍋🍯

Honey Bee Sour
Keto Cosmopolitan - Under 2 carbs, 2g sugar. Regular cosmo: 23 carbs, 22g sugar
Le Câlin
Build

60ml Vodka
15ml Lemon Juice
10ml Lime Juice
15ml Sugar Syrup
Method

Dropped Bitters for Garnish Combine vodka, citrus juice, syrup and egg white into a shaker and start off with a dry shake to get that nice foam. Add in some ice and give it a hard shake before double straining into your glass. Garnish with a few drops of bitters and use a pick to swirl a pattern with the bitters. Enjoy!

Lemon Lime & Bitters Sour
Love & Pain
Munich Thyme Mule
Build

45ml Vodka
7ml Honey Syrup
2 dashes Orange Bitters (optional)
Method

Fig and Thyme Sprigs for Garnish Add fig, pure vanilla paste and meyer lemon juice to a cocktail tin and gently muddle. Add vodka, honey syrup and orange bitters and ice to the tin and shake vigorously until the outside of the tin is chilled. Strain into a glass with fresh ice. Top with a splash of sparkling rosé. Garnish with fresh fig and thyme.

No Fig Deal
Passionfruit Caprioska
Passionfruit Cocktail
Passionfruit & White Chocolate Martini
Build

60ml Steel Dust Vodka
7.5ml Créme de Cacao
30ml Fresh Lemon Juice
22.5ml Raspberry Syrup
Method

Top with Sparkling Wine Add all ingredients except egg white and sparkling wine to a shaking tin and then add ice. Shake well and discard ice. Add egg white and shake again without ice. Strain into a fizz glass and top with sparkling wine. Garnish with dried raspberry and a sprig of chocolate mint.

Pinkdiamondfizz

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