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Ruby Spritz by Morris Whisky

Australia’s hot summer days and cooler nights is an optimal combination for whisky production.

By Samantha Coles

Think of whisky and you likely think of Scotland — and rightly so, as the country is the world’s largest producer of the golden liquid and has been for the past 100 years.

But this week’s recipe uses Morris Whisky which comes from just a tad further afield. In the north east of Victoria, Australia, lies the town of Rutherglen. Home to less than 2,000 people, the town was named after a Scottish town of the same name which is around three miles outside of Glasgow. Rutherglen, Australia’s climate of hot summer days and cooler nights is an optimal combination for whisky production.

[See also: This May be the Most Exclusive Whisky Tour in the World]

Morris Whisky shares a home with the famed Morris Wines. Considered to be one of the world’s top fortified winemakers, the stories of the two tipples are closely intertwined. The Morris of Rutherglen winery was established in 1859 and the Morris family have been creating exceptional wines ever since. 

The whisky distillery and the winery and both are still family owned and operated. And, the wine production crosses over with the whisky production: Morris matures its expressions in a combination of American and French oak barrels, as well as leftover Shiraz and Cabernet wine barrels. Some of the expressions are then finished off in a Morris Muscat barrel. This process yields a complex, distinctive whisky. 

Ruby Spritz by Morris Whisky


– 45ml Morris Signature Whisky
– 22.5ml Pedro Ximénez sherry 
– 30ml pineapple juice
– 22.5ml lemon juice
– 15ml simple syrup
– Topped up with Prosecco
– Garnish with edible flowers or a lemon wheel


Shake everything except Prosecco with ice and fine strain into a coupe glass. Top it up with Prosecco and garnish with the edible flowers or lemon wheel.

See more cocktail of the week recipes here

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