A refreshing range of cocktails in a can created by Jervis Bay Distilling Co will officially launch at a Bottomless Brunch on Sunday 6 April, in collaboration with Executive Chef Anthony Telford and his team at the Huskisson Hotel, who have concocted a premium seafood tower to accompany these sparkling new beverages, $65 pp from midday till 2pm.
The drinks are just as much the star as the seafood. Jervis Bay Distilling Co have reimagined classic cocktail flavours with a local twist. Guests will be among the first to sip on:
Amaretto Spritz, inspired by the Amaretto Sour, with native finger lime balancing sweet marzipan, black cherry, and almond notes, finished with a sparkling sour kick.
Citrus G&T, the distillery’s best-seller, showcasing Shoalhaven oranges with a light tonic that lets the citrus gin shine without overwhelming bitterness.
Honey Mule, featuring honey vodka distilled from local blue gum nectar, paired with ginger beer fizz for a delicate balance of sweetness and spice.
Negroni Spritz, a bold, bittersweet fusion of Australian citrus, traditional aperitif botanicals, blood orange, and elderberry – think of it as the perfect lovechild between a Negroni and an Aperol Spritz.
We chatted with Jervis Bay Distilling Co’s husband-and-wife team, Rob and Lilly, who are the creators of these spritzers.
Rob shared that this Bottomless Brunch marks not just their first official tasting event, but also the unveiling of their rebranded and repackaged cocktails. After more than a year of recipe development, the lineup that blends local ingredients with a refreshing, sessionable feel.
Premium Seafood Towers
On the food side, Anthony and his talented team of chefs at the Huskisson Hotel are turning things up a notch with an indulgent seafood tower matched with a range of brand-new spritzers from the distillers. It’s a match made in coastal heaven, with fresh-off-the-boat flavours meeting expertly mixed cocktails designed for easy-drinking Sunday sessions.
Setting the tone for a relaxed yet refined afternoon from the moment you arrive, there’s a spread of taramasalata dip with fresh focaccia, followed by an ocean-inspired feast featuring prawn sliders, salmon blinis, potato and hot smoked salmon salad, crispy panko calamari rings, tempura prawns, and zesty fish tacos.
With seafood, sunshine and spritzers on the menu, this Bottomless Brunch at the Huskisson Hotel promises to be one of their best yet. Whether you’re a cocktail connoisseur or just looking for a perfect Sunday by the sea, this is one event you won’t want to miss.
Or, as Rob puts it: “A can full of Jervis Bay fun.”
If you want to visit Jervis Bay Distilling Co, you will find them in the Husky industrial zone, 17 Duranbah Dr Huskisson, Thursday to Saturday, 10:30am to 4:30pm. Tastings are now closed until spring however if you pop in, you might be offered an impromptu, informal and lowkey tasting. For $35 per head, they will arrange a full tour and tasting experience for your group, inquire online via their website.
