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Two Cocktail Recipes with Rosella's


Rosella's Bar is an ode to all things Australiana, serving up nostalgic and native fare, along with a host of cocktails, natural wines and tinnies to match. We asked the team to create two Aussie-inspired cocktails for us to take on our next day out at the lake, and they've come through with the goods!

The first recipe is a Billabong Spritz (or Sbagliato for the more fancy Italians). It's fresh, punchy and full of Aussie flavours, with hints of quince, lemon myrtle and pepperberry. Next up, a crisp and refreshing beverage inspired by the quintessential Australian dessert, the pavlova. Complete with notes of white chocolate and all the fruity toppings, this recipe is for the more ambitious of the bunch. Make this one a few days ahead of time to really infuse all the flavours, bottle it up, and in no time at all you’ll be sipping on the cocktail equivalent of your Mum’s Pav.

Both are perfect for making at home and are best enjoyed while embracing the great outdoors.

Billabong Spritz
(or Sbagliato for the more fancy Italians)

Imbroglio, Quince Vermouth, Piquette

30ml Imbroglio (or Campari)
30ml Saison Quince Vermouth *
30ml Piquette (we use Delinquente Lemon Myrtle & Pepperberry Piquette)
Combine all ingredients into rocks glass (or wine glass) with ice
Garnish: Orange Wedge
*If you can’t get a hold on Saison Quince Vermouth—Combine 100g quince paste with a bottle of your favourite sweet vermouth, let it rest at room temperature for 24 hours, strain through fine mesh strainer and bottle.
Brookies Gin, White Choc, Vanilla, Mango, Kiwi, Passionfruit
80ml Pavlova into martini glass
Garnish: Passionfruit Paint
3 parts Brookies Gin
1 part kiwi fruit (peeled and blended)
1 part passionfruit pulp
1 part mango pulp (or strawberries when its not summer)
1 part Bianco vermouth (we use saison black current leaf vermouth)
1 part Brookies gin with White chocolate and Vanilla*
1/4 Part Citric acid water*
(for the more experienced or game)
Combine all ingredients into a large air tight container, let it rest at room temperature for 48 hours minimum (72 hours is best) then put container into fridge for another 6 hours, or until cooled.
After it has rested, add 1/4 of combined ingredients of milk to the container, let the milk sit in the batch for 30 mins, then pass combined ingredients through a coffee filter or muslin cloth. Then bottle into you favourite bottle.
You can use this as it is and stir in a glass with ice.
Or you can add 420ml of Pavlova batch to a 700ml bottle, then add 280ml water, cap, then keep in fridge or freezer. Ready to go Pavlova.
*White Choc Brookies
6 Milky Bars + 4 Vanilla beans
700ml Brookies Gin
Heat to melt chocolate
*Citric Water
10:1 Water: Citric
Heat 10 parts water to 1 part citric acid

For more by the team at Rosella's, pop into the bar to say G'day at
1734 Gold Coast Hwy, Burleigh Heads or visit their socials.


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