Discover the Perfect Pairing at the Sawtell Chilli Festival
Elevate your chilli experience with Banks & Solander's premium spirits!
Whether you’re indulging in a fiery bowl of chilli or crafting a unique chilli-inspired cocktail, our artisanal gin, liqueurs, vodka, and award-winning rum are the perfect companions.
Our Signature Gin, with its aromatic citrus notes, offers a refreshing balance to spicy dishes. Try our Limecello for a zesty twist or savor the rich flavors of our Noir coffee liqueur to complement the heat. For a versatile base, our smooth vodka is ideal for creating bold, chilli-infused cocktails. And don’t miss the Solander Rum Company’s single cask rum, adding a depth of flavor that’s unmatched.
Explore new tastes and ignite your senses with Banks & Solander at the Sawtell Chilli Festival!
Chilli Oil washed Signature Gin
Ingredients:
30g Chilli Oil
150g Gin
Combine: In a vacuum seal bag, jar, or any airtight, sealable container, combine the chilli oil and Signature Gin. Shake well to ensure the gin is thoroughly infused with the chilli oil.
Freeze: Place the container in the freezer for at least 12 hours. This will allow the oil to completely separate from the gin and freeze solid.
Strain: Remove the mixture from the freezer and strain it through a cheesecloth to remove all solids. Transfer the gin into a clean, sealable bottle for use in cocktails.
Preserve: Keep the oil byproduct for future cooking uses.
Chilli Martini
Ingredients:
60ml Chilli Oil Washed Banks & Solander Signature Gin
7.5ml Dry Vermouth
Mix: Add ice to a mixing glass, combine the chilli oil washed gin (recipe above) and dry vermouth. Stir for about 30 seconds to chill and blend the ingredients.
Strain: Strain the mixture into a chilled Martini or Coupe glass.
Garnish: Express the oils from a lemon peel over the drink to release the citrus aroma. Add a few drops of chili oil for garnish.
Coconut Chilli Oi
Ingredients:
1 Chilli
30g Coconut Oil
100g Banks & Solander Limecello
Prepare: Heat the Coconut oil until it becomes a liquid, remove from the heat. Add sliced chilli to the oil and press to release the flavours. Leave to infuse for at least 10 minutes. Strain the chilli solids from the coconut oil.
Combine: In a vacuum seal bag, jar, or any airtight, sealable container, combine the chilli oil and Limecello. Shake well to ensure the ‘Cello is thoroughly infused with the chilli oil.
Freeze: Place the container in the freezer for at least 2 hours. This will allow the oil to completely separate from the Limecello and freeze solid.
Strain: Remove the mixture from the freezer and strain it through a cheesecloth to remove all solids. Transfer the ‘Cello into a clean, sealable bottle for use in cocktails.
Preserve: Keep the oil byproduct for future cooking uses.
Spicy Coconut Margarita
Ingredients:
60ml of your favourite Tequila (bonus points for coconut tequila)
22.5ml Lime Juice
22.5ml Coconut Chilli Oil Washed Banks & Solander Limecello
5ml Agave Syrup
Prepare the Glass: Rim an old-fashioned glass with chilli salt.
Mix the Cocktail: Add ice to a shaker, combine the tequila, lime juice, Coconut Chilli Oil Washed Limecello, and agave syrup. Shake well for about 15-20 seconds.
Strain: Double strain the mixture into the prepared glass filled with ice.
Garnish: Garnish with a lime wheel and your favourite chilli.
El Diablo Blanco :The White Devil
Ingredients:
45ml Solander Rum Company White
22.5ml Lime Juice
15ml Crème de Cassis (Blackcurrant Liqueur)
½ a Char Grilled Chilli
Approximately 90ml Ginger Beer
Prepare the Chilli: Char grill a chilli until it has a nice smoky flavour.
Mix the Cocktail: In a shaker, combine the Solander Rum Company White, lime juice, and Crème de Cassis. Add ½ of the char grilled chilli and muddle it in the shaker.
Shake: Shake the mixture with ice for about 15-20 seconds.
Strain: Double strain the mixture into a highball glass filled with ice.
Top: Top with ginger beer.
Garnish: Optionally, garnish with a slice of the char grilled chilli for extra
Bloody Mary with Vodka & Hot Sauce
Ingredients:
60ml Banks & Solander Vodka
90ml Tomato Juice
15ml Lemon Juice
2 Dashes of your favourite hot sauce
4 Dashes Worcestershire Sauce
2 Dashes Bitters
Pinch of Salt and Cayenne Pepper
Rim the Glass: Rim an old-fashioned glass with a mix of salt, pepper, and paprika.
Mix Ingredients: Add the Banks & Solander Vodka, tomato juice, lemon juice, Hot sauce, Worcestershire sauce, bitters, and a pinch of salt and cayenne pepper to a tall glass.
Add Ice: Top with ice.
Stir: Stir slowly to integrate the flavours and chill the drink.
Garnish: Garnish with a celery stalk, pearl onion, olive, and a fresh lemon wedge.
Red Snapper with Fig Gin & Hot Sauce
Ingredients:
60ml Banks & Solander Fig Gin
90ml Tomato Juice
15ml Lemon Juice
2 Dashes Tabasco Sauce or your favourite hot sauce
4 Dashes Worcestershire Sauce
2 Dashes Bitters
Pinch of Salt and Cayenne Pepper
Rim the Glass: Rim an old-fashioned glass with a mix of salt, pepper, and paprika.
Mix Ingredients: Add the Banks & Solander Fig Gin, tomato juice, lemon juice, Tabasco sauce, Worcestershire sauce, bitters, and a pinch of salt and cayenne pepper to a tall glass.
Add Ice: Top with ice.
Stir: Stir slowly to integrate the flavours and chill the drink.
Garnish: Garnish with a celery stalk, pearl onion, olive, and a fresh lemon wedge.
Basil & Chilli Limoncello Spritz
Ingredients:
60ml Banks & Solander Limoncello
120ml Prosecco
Splash of Soda Water
4-6 Fresh Basil Leaves
½ of Your Favourite Chilli
Muddle: Pour the Limoncello into a shaker and add the chilli. Muddle the chilli to release its flavours.
Shake: Add the basil leaves and ice to the shaker. Shake hard for about 5 seconds to incorporate all the ingredients.
Strain: Double strain the mixture into a wine glass filled with ice.
Top Up: Add a splash of soda water and top up with Prosecco.
Stir and Garnish: Give the drink a light stir and garnish with a sprig of basil and the other half of your chilli.
Spicy Mexican Espresso Martini
Ingredients:
60ml Anejo Tequila
22.5ml Banks & Solander Noir - Coffee Liqueur
15ml Chilli syrup
Chilli Syrup Preparation: In a saucepan, dissolve 100g of sugar into 100g of water over medium heat, stirring until sugar is fully dissolved. Add ½ a sliced chilli to the syrup, lightly pressing it while stirring. Let it simmer for a minute. Remove from heat and let the syrup cool completely. Strain into a bottle or jar and refrigerate for up to 2 weeks.
Prepare: Fill a cocktail shaker with ice.
Mix Ingredients: Add the Banks & Solander Noir, Anejo Tequila and Chilli Syrup. Shake vigorously for 15-20 seconds until well chilled.
Serve: Double strain the cocktail into a Martini or Coupe glass.
Garnish: Garnish with a 3 coffee beans on top.
Other Ways to Enjoy Our Spirits with Chilli
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Fig Gin and Hot Sauce Over Oysters
Baked Oysters with a Kick: Get yourself a dozen fresh oysters. Lay them out on an oven tray and drizzle a bit of our Fig Gin into each oyster. Bake them in an oven at 180 degrees Celsius for 10 minutes. Remove from the oven, add a splash of your favourite hot sauce, and enjoy this unique and spicy treat!
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Solander Rum
Neat with Chilli Chocolate: Enjoy sipping our rum neat while indulging in your favourite chilli chocolate. The smoothness of the rum complements the spicy-sweet notes of the chocolate, creating a delightful pairing.
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Limoncello
Chilled with Spicy Snacks: Serve our Limoncello hilled on the side to accompany your favourite chilli jerky, salami, or chilli chips. The refreshing coolness of the rum balances the heat from the snacks, enhancing the overall experience