Disclaimer: We received samples from Bundaberg, but recipes and opinions are all our own!
It’s been awhile since we’ve had a cocktail recipe on the blog. To make up for it, here we are with TWO cocktails. Bundaberg was nice enough to send us some samples of their sodas, and we used those to whip up a couple of refreshing drinks.
Grapefruit is so tasty this time of year, so I chose their pink grapefruit flavor to create a drink for. Josh really wanted to incorporate their ginger beer into his, so he paired that with some rhubarb syrup and wound up with something delicious!
Bundaberg has been around since the 1960s, and they’re really perfected their sodas. What’s great about these mixers is that they taste great without alcohol too! So if you are pregnant, starting off the year alcohol-free, or just don’t drink, these are still tasty options!
You can read more about Bundaberg’s brewing process here and learn more about their different mixers here. They’re based in Australia, but sell their drinks at many locations in the United States. You can find them at Cost Plus/World Market, Specs, and a bunch of other places. Check out their product locator, then whip up one of these tasty cocktails!
Scroll down for recipes… and for a few photos of our cute daughter. Don’t worry, she didn’t taste the cocktails!
2 oz gin
3 oz Bundaberg pink grapefruit soda
Topo-chico (or other sparkling water)
1 Grapefruit slice
Into a tall glass, add ice cubes. Add the gin and grapefruit soda. Stir slowly with a cocktail spoon to combine, then top with Topo-chico. Garnish with a grapefruit slice and straw.
2 oz silver tequila
Bundaberg peach soda
1 ½ oz rhubarb syrup (recipe below)
Fill an highball glass with ice, add tequila, then Bundaberg peach soda, and slowly pour in rhubarb syrup. Garnish with mint and straw.
10 oz frozen rhubarb
1 cup sugar
1 1/2 cups water
Combine all ingredients in a medium saucepan and cook over medium heat to a low boil, stirring occasionally. Simmer for another 15 minutes or until rhubarb is soft for mashing, and remove from heat.
Let rhubarb cool to room temperature. Pour the cooked rhubarb through a fine mesh strainer into a bowl, working with a spatula to extract most of the liquid. Refrigerate the syrup and save the rhubarb pulp to spread on your toast!