Bush Apples were a brand new one for us at Applewood, although we were familiar with its genus quite extensively - Syzygium - the genus that our beloved riberry belongs to, and Bush Apples taste remarkably...

Kakadu Plums are one of those indigenous ingredients that's name is thrown around quite often but you rarely see it in your every day - but its nutritional benefit is beyond belief. It's why most of...

Whilst being aware of Lemon Aspen for quite a long time, in the lead-up to a hot Australian summer was when we finally decided to craft a limited edition gin from it. In the wild, they're as...

It’s a rare treat to work with a nutty and savoury style of gin, so after the completion of our new Macadamia Gin, we were extremely excited to craft its signature cocktail. With that being...

When we first released Coral Gin in May, it was our first foray into the realms of pink gin - a category of gin that is only growing in popularity. When the idea of turning...

The term "modern classic" gets thrown around maybe a little bit too often, but a lot of the drinks are deserving of it - think the Penicillin, Paper Plane, and the previously mentioned Gin Basil Smash...

It's rare to find an Australian Native ingredient that's actually sweet - the untamed nature of our unique landscape has influenced the flavour of our native flora immeasurably. Most the native ingredients we've used have...

We've already spoken about or fondness for the classic cocktail that is the Last Word, but we haven't spoken about the dozens on dozens of riffs that have been created over the years - whether...

While the martini is one of the worlds most recognizable and established cocktails, there is a slightly lesser-known cocktail that precedes it - the Martinez. The drink itself historically has thought to have evolved from the...