There’s something Australian about gathering around a grill. We don’t stand around waiting to eat, we stand around to talk, to laugh, to talk about in a few arguments about how life goes on, the weather, or whether the steak should be turned yet. A BBQ isn’t just an event. It’s a moment. It just happens.

And the drinks are part of that moment. They don’t need to be fancy, just good, refreshing, and easy to enjoy while you’re standing barefoot on the lawn with the plate tucked under your arm.

The distillery’s approach using whey in their spirit base gives every bottle a smooth, round, clean finish. The flavour shouldn’t fight with the food. It supports it. Which is exactly what you want when grilled meat, smoke and sunshine are already doing the heavy lifting.

This is how different spirits naturally suit different parts of the BBQ.

Why Spirits Work So Well at a BBQ

Beer fills you up.
Wine can feel too heavy in the heat.
Spirits, when served simply, stay light, crisp and refreshing.

Instead of covering your palate, they reset it which matters when smoke and fat build up over the meal.
Think of spirits as a splash of cool water inside the flavour experience.

Gin, vodka and liqueur each pair differently:

Harvey Dry Gin + Citrus, Herb & Seafood BBQ Plates

At most Australian BBQs, there’s always someone who says:
“Should we throw on some prawns too?”

Harvey Dry Gin is perfect for those kinds of calls. Its botanical profile, subtle spice, WA citrus, light floral lift is bright enough to stand beside seafood without overpowering it.

How the Flavours Work Together

Smoke adds depth.
Seafood adds sweetness.
Gin adds freshness.

The effect is bottom-of-the-Esplanade, late-arvo sea breeze energy.

Simple Prawn Skewers

Thread prawns onto skewers with a wedge of lemon between every two pieces.
Brush with olive oil and salt.
Grill quickly, prawns cook fast, don’t walk away.

Serve With: Harvey Dry Gin & Soda

Ice. Gin. Soda. Lemon slice squeezed once and dropped in. That’s it.

A1 Vodka + Red Meat, Lamb & BBQ Classics

Australian BBQ isn’t Australian without steak and lamb.
We grew up with someone holding a pair of tongs pointing at you like they’re mid-speech.

A1 Vodka does not add extra flavour and that’s exactly the benefit. It’s clean, cool and palate-clearing, which means you can keep enjoying grilled meats without your taste buds tapping out early.

Why This Pairing Makes Sense

Fat coats the tongue. Smoke lingers.
A1 Vodka resets the palate without heaviness.

Lamb Chops the Australian Way

• Rub lamb forequarter chops with olive oil, crushed garlic, pepper and salt.

• Grill until the edges crisp and the fat caramelises.

• Let them rest a minute but honestly, someone will eat one straight off the plate.

Serve With: Vodka Lime Soda

A squeeze of lime brightens the richness of the lamb.

Cool. Clean. Resets the flavour dial.

St Duke’s Coffee Liqueur + The After-BBQ Slow Down

There’s a very specific moment at the end of a BBQ.
The chairs scrape closer.
The grill cools but still smells warm.
Everyone feels a little sun-dazed, slow and content.

That’s when Coffee Liqueur belongs on the table.

Smooth. Not too sweet. Not sharp. Just calm and warm.

Grilled Peaches or Pineapple

• Place peach halves (or pineapple slices) straight onto the grill.

• Let them soften and caramelise around the edges.

• Drizzle with a touch of honey if you want, but they often don’t necessarily need it.

Serve With: Coffee Liqueur on Ice

No garnish.
No shaking.
Just pour it, sit back, breathe out.