INGREDIENTS

45ml Gin (London Dry)

15ml Aperol

Bundaberg Blood Orange

25ml Lime juice

1/2 Passionfruit

Passionfruit and a lime wedge to garnish

LET'S MIX

Step 1: Combine ingredients into a shaker 

Step 2: Shake, then strain into a glass and top with Bundaberg Blood Orange

Step 3: Garnish with half a passionfruit and a wedge of lime 

Step 4: Enjoy!

INGREDIENTS

100g caster sugar

60ml white rum

75ml pineapple juice

50ml coconut cream

Pineapple wedge, to garnish

LET'S MIX

Step 1: Put sugar and 100ml water in a pan and heat gently.

Step 2: Stir until the sugar dissolves. Let mixture cool completely.

Step 3: Pour into a glass, add more ice, and garnish with a pineapple wedge.

Step 4: Enjoy!

INGREDIENTS

50ml vodka

100g caster sugar

2 tbsp coffee liqueur

2 tbsp hot espresso

3 coffee beans to garnish

LET'S MIX

Step 1: Put the sugar and 100ml water in a pan and heat gently, stirring until the sugar dissolves.

Step 2: Let the sugar syrup cool completely.

Step 3: Add a handful of ice followed by the vodka, coffee liqueur, espresso and 25ml of the sugar syrup into a cocktail shaker.

Step 4: Shake vigorously for at least 15-30 seconds.

Step 5: Strain into a chilled martini or coupe glass and garnish with the coffee beans.

Step 6: Enjoy!

INGREDIENTS

2 x 375ml Bundaberg Burgundee Creaming Soda bottles

Vanilla ice cream (2 scoops per glass)

2 Byron Bay Rocky Road cookies (or biscuits similar of your choice)

1/2 cup melted chocolate (white, milk or dark)

1 tsp of canola oil

4 marshmallows toasted

100s & 1000s (to decorate)

2 milkshake glasses/mason jars (to serve)

LET'S MIX

Step 1: Crush 1 x Byron Bay Cookie while still inside the packet. This crumb is for the rim of the milkshake glass.

Step 2: In a ceramic bowl, add the ½ cup of melting chocolate with 1 x teaspoon of canola oil. Melt the chocolate in the microwave on high at 30 second intervals until smooth.

Step 3: Holding your glass over the bowl and moving quickly, spoon the chocolate over the rim until coated. Once coated hold the glass vertical for the drips to run down the sides. Wait several minutes for the chocolate to set.

Step 4: Once set, coat the rim of the glass in chocolate again, and moving quickly once more. Roll the rim of glass in the cookie crumb.

Step 5: We are now ready to make our decorations. In a small bowl, add your 100s & 1000s. Once done, take your second cookie/biscuit and break it in half. Take each cookie half and dip in the remaining chocolate. Dip the cookie halves in the 100s & 1000s and set aside. Now, take your Marshmallows and toast them.

Step 6: Add 2 generous scoops of Vanilla Ice Cream to each glass. When done, carefully fill the glass with Bundaberg Burgundee Creaming Soda.

Step 7: Decorate the top of the spider with the 100s & 1000s cookie half, and the toasted marshmallows. You can add a little more Creaming Soda if the frothy bubbles have reduced.

Step 8: Finish your spider with a paper straw and teaspoon to serve. Enjoy!

INGREDIENTS

1 lime, halved and sliced into wedges

1 tsp caster sugar

6 mint leaves, plus extra to garnish

3-4 tbsp apple juice

A dash of almond extract

Sparkling water

LET'S MIX

Step 1: Use the end of a rolling pin to muddle the lime wedges with the sugar in a highball glass.

Step 2: Add the mint leaves and lightly muddle again.

Step 3: Fill the glass with ice and pour over the fruit juice and almond extract.

Step 4: Stir, then top up with sparkling water and garnish with more mint leaves.