Pour it by the litre.
Consistent cocktails without a bartender measuring, a zero-proof serve out of the same box, and formats from a 500ml bottle to a 20L keg. Made on the Northern Rivers, so east-coast lead times are days rather than months.
What you can put on the menu
All four in every format. We run slushie machine programs across the Northern Rivers - festivals, event bars and venues through summer.
Margarita Classic
Lime, water, organic agave, damiana, sea salt.
Margarita Chilli
The Classic with a long, slow chilli behind it.
Pornstar Martini
Passionfruit and vanilla. Vodka instead of tequila.
Frozen Margarita
Machine-ready slushie mix. Available now.
What it changes behind the bar
Four things that matter on a Saturday night.
Two pours, not eight
Mix and spirit. No juicing, no syrups, no six-bottle build in the middle of a rush.
The same drink every time
Whoever is on the bar, whatever hour of the night. The ratio does the training.
Nothing goes off
No cut fruit to throw out at close, and no half-used bottle of something nobody orders.
Made up the road
Byron Bay. Short lead times on the east coast and no import window to plan around.
Four steps, and none of them are a tender.
Trade pricing, yields and lead times come with the sample pack rather than on a public page — they depend on format, volume and where you are.
Tell us the room
What you pour now, how busy it gets, and whether there is a machine in it.
Samples and a price
A sample pack with trade pricing, yields and lead times for the formats that suit you.
Put it on the bar
Machine ratios, a staff card for the wall, and menu wording for the zero-proof serve.
Reorder
We stay reachable after the first order, not only before it.