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Recipes

Coco-Nuts

Our silky smooth Two-Fold whisky is a dreamy match for creamy coconut.
Skip dessert and indulge any caffeine fiends with a round (or two) of this.
You should find all the ingredients in your cupboard already so you can shake it up quick sticks.

Ingredients

50ml Two Fold
45ml maple or caramel syrup
45ml cold drip coffee (or whatever coffee you have at home)
50ml coconut cream + coconut milk (50/50 each)

Method

Shake up the coconut cream and milk with ice and pour into a glass
Shake the rest of the ingredients and pour over the coconut mix and strain into a tall glass.
Top with ice and soda.


More Two-Fold Recipes

Two-Fold & Tonic
Ingredients

30ml Two-Fold
Top with tonic
Wedge of ruby grapefruit

Method

Pour whisky over ice. Follow with tonic and garnish.


Espresso (not) Martini
Ingredients

45mL Two-Fold Whisky
20mL Batch Syrup
30mL ST. ALi Cold Brew Coffee*

For those playing at home, any form of sugar syrup (e.g. honey) will suffice. Likewise, an alternative to Cold Brew Coffee would be a shot of any form of coffee you can provide.

Method

Add all to shaker with ice, shake vigorously and double strain into a nick and nora or coupe glass. Grate some dark chocolate on top, enjoy!


Passionfruit Mojito
Ingredients

50ml Two-Fold double-grain whisky
25ml freshly squeezed lime juice
1 1/2 teaspoons of raw sugar
4 sprigs of fresh mint leaves
1 tablespoon passionfruit puree
Soda
Crushed ice

Method

Add the Two-Fold, lime juice, sugar, passionfruit and all but one sprig of mint into a cocktail shaker. Use a wooden spoon, French rolling pin or muddler to break up the mint and passionfruit seeds. Pour the mixture into a highball glass,
add ice to fill 3/4 of the way, stir, then top up with soda. Garnish with the final sprig of mint and serve. 


New World Sour
Ingredients

50ml Two-Fold double-grain whisky
20ml lemon
20ml sugar
20ml egg white (or Aquafaba)
15ml Australian red wine

Method

Shake all ingredients but the red wine in a cocktail shaker without ice, then add ice and shake again. Serve on the rocks then gently pour the red wine into the glass. 


Fort Pils
Ingredients

40ml Two-Fold double-grain whisky
20ml vanilla syrup*
15ml lemon juice 
10ml dry vermouth
100ml light or hoppy pilsner

Method

Add all ingredients to a shaker with ice. Shake, then double strain into a chilled tumbler.
*To make your own vanilla syrup, mix 1 part vanilla extract with 5 parts sugar and 10 parts water. 


Rusty Bayonet
Ingredients

50ml Two-Fold
15ml yellow chartreuse
15ml lemon juice
10ml lemon syrup
7.5ml Maidenii dry vermouth

Method

Shake then double strain into a coupe glass. Garnish with a twist of lemon.