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The Roadhouse in Byron Bay, located on the far north coast of New South Wales, Australia, is a restaurant/café/bar dedicated to sourcing the highest grade naturally grown local produce to create nourishing organic wholefoods, ferments and elixirs to thrive. With the coming of winter down under, Poler got together with the Roadhouse to create 3 perfect winter cocktails for drinking around the campfire.


(served hot)

  • 20g butter
  • 2 x dates
  • 1 x cinnamon quill
  • 1 cup almond milk
  • 1 x teaspoon rapadura sugar
  • pinch of salt
  • 60ml Mount Gay Black Barrel Rum

Method: Put dates, sugar and salt in pan. As it heats up add butter and cinnamon quill and allow to caramelise.  Add almond milk and bring to boil. Take off heat and allow to cool slightly before adding rum. Serve in camping mug with ground cinnamon sprinkled on top.



(served cold)

  • Dark chocolate (4-6 squares)
  • 15ml golden or maple syrup
  • 60ml Woodford Reserve Bourbon Whiskey
  • 1 x marshmallow

Method: Melt chocolate and a dash of water in a hot pan so it’s a nice consistency but not so hot that it will burn. Remove from heat and let cool as you set up rest of cocktail. In camping mug add 30ml bourbon, golden syrup, melted chocolate and ice and slowly stir for 10-15 seconds. Add 30ml more bourbon and continue to stir for another 10-15 seconds so all ingredients have slightly diluted and blended together. Add more ice if necessary so ice sits above liquid.  Light marshmallow on fire to crisp then place on top of ice in glass.


(served hot)

  • 45ml Laphroaig 10yr peated whisky
  • 15ml honey
  • 15ml fresh lemon juice
  • Ginger and Turmeric (either powdered or fresh)
  • Hot water

Method: Bring water to boil. Whilst water is heating add whisky, honey, lemon juice and ginger and turmeric into a mug. When water is heated take off heat at pour into mug with other ingredients. Stir to combine. Add lemon slice and a small grind of black pepper.