Cocktail Recipes — The MXTology Bartender's Method
Cocktail recipes
worth the pour.
Eleven world-class cocktails, each built using the exact same techniques and ingredients as the world's top-fifty bars. Activatable in thirty seconds, anywhere.
We're not making a generic ready-to-drink cocktail.
We're making a real cocktail, in a pouch, using the same ingredients and same techniques as the world's best bars. That's why ours taste like the cocktail you'd order at a top-fifty bar — because they are.
The full lineup,
eleven cocktails.
Each recipe page is a complete bartender's-method guide — the cocktail's origin, the principles behind the build, the world-class recipe step-by-step, and the named producers we use in the pouch.
Espresso Martini
10.7% ABV · Coffee CocktailDick Bradsell's 1983 Soho original — vodka, espresso, sugar, Kahlúa. Built around fresh cold brew and the hard-shake foam every London bar still chases.
Read the methodElderflower Gin Gimlet
16% ABV · Gin GimletPremium gin, cold-infused elderflower, fresh lime. The modern floral gimlet pioneered by Tony Conigliaro at 69 Colebrooke Row in London.
Read the methodTommy's Margarita
14.2% ABV · Margarita VariantBuilt by Julio Bermejo at Tommy's Mexican Restaurant, San Francisco, 1987. Altos Blanco tequila and real blue-agave nectar. Zero triple sec.
Read the methodFabulous AF Cosmo
15.2% ABV · Modern SourThe Cosmopolitan as Dale DeGroff built it at the Rainbow Room. Premium Australian vodka, Pierre Ferrand Dry Curaçao, real berry, fresh lime, flamed orange peel.
Read the methodMai Tai
14.7% ABV · Tropical ClassicVictor “Trader Vic” Bergeron's original 1944 recipe — unchanged. Plantation 3 Stars + Plantation Original Dark from Maison Ferrand, real handmade orgeat, orange Curaçao.
Read the methodAmaretto Whisky Sour
9.9% ABV · Whisky Sour VariantJeffrey Morgenthaler's 2012 rebuild that rescued the cocktail from 1990s mediocrity. Di Saronno Originale, Maker's Mark wheated bourbon, real lemon, proper foam.
Read the methodAussie Berry Bliss
9% ABV · MXTology OriginalThe cocktail Australia made for itself. Brookie's Byron Slow Gin from Cape Byron Distillery, cold-infused native berries, native citrus, wildflower honey.
Read the methodShiso Sour
10.6% ABV · Japanese SourCold-pressed Japanese shiso leaf, real yuzu, premium Australian vodka, wildflower honey. The cocktail sommeliers obsess over.
Read the methodGranny Smith Fireball
8.7% ABV · MXTology OriginalTart Granny Smith apple, cinnamon whisky, melon, caramel, fresh lime. Fireball-shot energy in the hands of a real bartender. Wildness, refined.
Read the methodPiña Colada
11.3% ABV · Tropical ClassicRamón Marrero's 1954 recipe from the Caribe Hilton. Fresh-pressed coconut milk made in-house (no Coco Lopez), fresh pineapple, two Plantation rums layered, fresh lime.
Read the methodPornstar Martini
12.7% ABV · Modern ClassicDouglas Ankrah's 2002 modern classic from the Townhouse in Knightsbridge. Premium Australian vodka, Passoã, fresh passionfruit, vanilla, Prosecco sidecar.
Read the methodHow Activatable
Cocktails™ work.
Every MXTology pouch is sealed at the moment the cocktail is at its best. Four steps, thirty seconds, no bartender required — the cocktail finishes itself in your hand.
Open
Pop the seal. The pouch expands and takes in a deep breath of fresh air — the step that makes everything that follows possible.
Close
Re-seal. The fresh air is now locked in with your cocktail — exactly where a bartender wants the air during the shake.
Shake
Shake hard for five seconds. The emulsification begins. The crema forms. The citrus livens up. This is your bartender moment.
Sip
Pour into a chilled glass, over a big rock, in a coupe, or straight from the pouch. Every sip tastes like it was just made.
Five principles
we never break.
These are the rules the world's top-fifty bars build every cocktail around. We follow each one in every pouch.
The spirit is named and chosen.
We work with named distilleries — Cape Byron's Brookie's, Olmeca Altos, Di Saronno, Maker's Mark, Plantation (Maison Ferrand), Pierre Ferrand. Generic “premium spirit” is the first shortcut to ruin a drink.
The citrus is fresh.
Lime, lemon, yuzu, finger lime — all cold-pressed via patented CitrusFresh™ technology, sealed under low oxygen, used at the ratio a working bartender would pour. Never citric acid with flavouring.
The sweetener has body.
Real agave nectar in the Tommy's. Real handmade orgeat in the Mai Tai. Fresh-pressed coconut milk, made in-house, in the Piña Colada. A sweetener is a texture-builder before it is a sweetness-builder — get this wrong and the cocktail collapses.
The dilution is pre-calculated.
Every pouch is calibrated to the dilution a 10–15 second hard shake on cold, dry cubes would deliver — typically 25–30% water by volume. The proteins suspend, the foam rises, the drink integrates.
The glass is cold.
Every world-class cocktail starts with glassware in the freezer for at least 30 minutes. The cheapest, easiest, and most-skipped piece of the craft. We mention it on every recipe page. Cold glass. Always.
No shortcuts. Anywhere.
No extracts, no flavourings, no industrial substitutes, no sour mix, no pre-mix — no Coco Lopez when we can press fresh coconut, no rye when we should be reaching for wheat. Every ingredient earns its place.
Stock your fridge.
Single pouches from $14. Or get the whole gang — all eleven cocktails — for $132. Free shipping over $150.
Shop the Full Range →Common questions
about the method.
How do you pronounce MXTology?
It's pronounced “Mixology” — the same as the word for cocktail-making. The 'X' replaces the 'i' to make the name a single trademark-able word, but the pronunciation is unchanged. We're a cocktail brand, and our name says so.
What is an Activatable Cocktail™?
An Activatable Cocktail™ is a premium cocktail sealed in a pouch and finished in your hand. When you open the pouch, it expands and pulls in fresh air. You re-seal and shake — the same shake a bartender performs in a Boston tin. Open. Close. Shake. Sip. Thirty seconds. Every sip tastes like the cocktail was just made.
Are MXTology cocktails really the same as cocktails from top-end bars?
Yes — because we use the same ingredients and follow the same techniques. We work with named distilleries (Brookie's at Cape Byron, Olmeca Altos, Di Saronno, Maker's Mark, Plantation by Maison Ferrand, Pierre Ferrand). We use real fresh-pressed citrus, real handmade orgeat, fresh-pressed coconut milk made in-house, real blue-agave nectar. We follow the dilution and temperature rules every top-fifty bar uses.
How strong are MXTology cocktails?
Each cocktail's ABV reflects the cocktail itself. Our range spans from 8.7% (Granny Smith Fireball) through to 16% (Elderflower Gin Gimlet), with most cocktails sitting in the 10–15% ABV range. Each pouch contains roughly 0.9–1.6 standard drinks.
Why do MXTology cocktails taste better than other ready-to-drink cocktails?
Three reasons. First, we use real ingredients — named spirits, fresh citrus, fresh-pressed coconut milk made in-house, real syrups — not flavourings or extracts. Second, the dilution is pre-calculated to match a 10–15 second hard shake. Third, the pouch design lets the cocktail emulsify the way a shaker tin does in a bar. No corners cut at any stage.
Where can I find the recipes?
Every cocktail in the MXTology range has its own dedicated recipe page on this site — click any of the cocktail cards above. Each page covers the cocktail's origin, the principles behind the build, the world-class recipe step-by-step, and the named producers we use.
How long do MXTology pouches last?
Each pouch is best within 12 months of pouching. Shelf-stable until opened — keep them in the fridge for the best texture, then shake and pour. Once opened, drink within five minutes for the best result.
How fast does shipping work?
Most metro orders across Australia arrive in 2–4 business days. Free shipping on orders over $150. Single pouches start at $14; the full range of eleven cocktails (“the Whole Gang”) is $132.
Mixology,
made activatable.
A real cocktail uses real ingredients. A real cocktail follows the right method. A real cocktail tastes like the bar it came from. We built MXTology because we wanted exactly that — in a pouch you can open anywhere.
Crafted in Canberra. Poured worldwide.