signature g&t  

- 50ml Far Reaches Dry Gin

- 150-200ml premium Mediterranean tonic

- Kumquats (or orange if you don’t have any kumquats to hand) and        rosemary to garnish

Fill a balloon G&T glass with ice. Splash in a double measure (50ml) of Far Reaches Dry Gin. Top glass up with a premium Mediterranean tonic water. Garnish with either kumquats or an orange slice and a sprig of fresh rosemary.



The best mixology comes with experimentation. Far Reaches is a versatile cocktail mixer - only your imagination is a limit to the cocktails you can create.




far reaches breakfast martini

Our signature take on Salvatore Calabrese's classic cocktail

- 15ml Homemade quandong, juniper and kumquat marmalade
   (alternatively store-bought kumquat or juniper marmalade)  

- 50ml Far Reaches Dry Gin

- 15ml Dry Vermouth

- 25ml Cointreau

- A large handful of ice

Place one tablespoon of the marmalade into a stirring glass. Add the Far Reaches Dry Gin, Vermouth, Cointreau and ice. Stir for 30 seconds.  Strain and pour into a pre-chilled Martini glass, and garnish with a few slices of kumquat and a sprig of rosemary. Serve immediately. 


Asia - Kumquat Sours

- 50ml Far Reaches Dry Gin

- 25ml kumquat juice

- 25ml sugar syrup

- ½ an egg white

- A small handful of ice

Place the gin, kumquat juice, sugar syrup and egg white into a cocktail shaker. Dry shake for 10 seconds, to create generous foam.  Add the ice and shake again to cool the cocktail. Fine strain and pour into a coupe glass.



Europe - London Mule

- A small handful of mint leaves

- ½  tsp. juniper berries

- 15ml sugar syrup

- 50ml Far Reaches Dry Gin

- ½ a cup of ice

- 15ml lime juice

- 25ml ginger ale

- 3 lime wedges

- Mint leaves and juniper berries for garnish

Muddle the mint leaves, juniper berries and syrup at the bottom of a cocktail shaker. Add the Far Reaches Dry Gin and ice and shake until cool, then stir in the lime juice and ginger ale.

Fill a tall glass with ice, strain the cocktail over the ice and add some lime wedges, a sprig of mint and a few juniper berries for garnish.



Australia – Outback Jack

- 50g pomegranate pips

- Zest of 2 quandongs

- 100ml sugar

- 50ml water

- 50ml Far Reaches Dry Gin

- 180ml soda water

Place the pomegranate, quandong zest, sugar and water into a small pot over a low heat. Bring to a gentle simmer, stirring continuously until all the sugar has dissolved. Leave and simmer for 5 minutes. Set aside to cool.

Place a generous handful of ice into a highball glass, pour the gin and soda water over the ice.  Spoon a tablespoon of syrup over the cocktail.  Garnish with rosemary and serve.



Africa – Alligator Pepper Gin Mojito

- 50g frozen blueberries

- 50ml sugar

- 25ml water

- 3 sprigs fresh thyme

- 1 tsp. grains of paradise

- 50ml Far Reaches Dry Gin

- A handful of crushed ice

- 180ml premium Mediterranean tonic

Place the blueberries, sugar, water, thyme and grains of paradise into a small pot. Bring to a gentle simmer over a low heat. Stirring continuously until the sugar has dissolved. Simmer for 5 – 10 minutes until syrup. Set aside to cool.

Place 1 tbsp. of syrup, a handful of crushed ice and the gin into a cocktail shaker. Shake well. Stir in the tonic water and pour into a glass. Garnish with thyme, a few blueberries and a slice of lime.



Americas - Far Reaches Negroni

- 30ml Far Reaches Dry Gin

- 30ml Campari

- 30ml sweet red vermouth

- 1 orange wedge

- Zest of orange

- Sprig of rosemary  

Place ice cubes into a tumbler and add the Far Reaches Dry Gin, Campari and vermouth. Squeeze in the orange and stir well and garnish with a zest of orange and a sprig of rosemary.